KR101293487B1 - Device for manufacturing rice noodles and method therefor - Google Patents

Abstract

The present invention relates to a rice noodle manufacturing apparatus, an emulsion storage hopper for storing wet milled rice milk fluid, the fluid communication hopper and the fluid injection portion is communicated through, a molding part for molding the supplied rice milk into a sheet shape, the molding part Steaming section for steaming the rice milk molded into a sheet shape by the air, a cooling unit for blowing and cooling the rice noodles molded product passed through the steaming section, a conveyor belt for conveying the rice oil passed through the molding section to pass through the steaming section and the cooling unit And a scraper portion formed on the conveyor belt and passing through the cooling unit to separate the rice noodle molding from the conveyor belt, and a cutting portion for cutting the rice noodles molding separated by the scraper portion. Rice noodle is made from long-grain rice as it is produced in a rolling process by switching from It is suitable for the manufacture.

Description

Rice noodle manufacturing apparatus and manufacturing method {DEVICE FOR MANUFACTURING RICE NOODLES AND METHOD THEREFOR}

The present invention relates to a rice noodle manufacturing apparatus, and more particularly, to prepare a rice noodle that can be continuously produced in a rolling method through steaming and cooling in a state in which the wet milk-pulverized rice milk is formed in a sheet shape with long grain rice as a raw material. It relates to an apparatus and a manufacturing method.

In general, noodles are made with flour as the main raw material, but efforts have been made to prepare noodles using new raw materials to meet various modern tastes. Introducing. Among them, rice noodles are manufactured using rice flour as the main raw material, and due to the ingredients of rice itself, they have low viscoelasticity, making it difficult to produce chewy texture noodles. I'm doing it.

On the other hand, the traditional Vietnamese rice noodles are made of long grain rice to make rice noodles. It is produced by rolling with steaming and cutting. In other words, in Thailand or Vietnam, after immersing long grain rice in water, the wet milled milk emulsion is steamed in a state of thinly coated on the upper surface of the gwangmokcheon, cut into sheets, dried at room temperature, and cut into a constant surface area. After making rice noodles, there is still a disadvantage that the production process takes a long time due to the semi-automatic form. Currently, the rice noodles sold in the Vietnamese rice noodle franchise are cooked and sold after soaking the noodle imported from Thailand or Vietnam in water for a certain period of time, and the hard nature of the restored rice noodles becomes a factor of quality deterioration. There are disadvantages such as a lot of immersion time to restore the dry surface. Accordingly, in order to provide a softer and fresher noodles with the raw noodles without undergoing the drying process of the worker, a domestic rice noodle production system is required in Korea.

On the other hand, Patent Literature 1 (Registration No. 10-0987991) as a prior art relating to the rice noodle manufacturing apparatus, kneading the rice powder in a vacuum state and rolling through a plurality of rolling machines, through the steaming step through the faceplate molding machine face plate by extrusion Disclosed is a rice noodle manufacturing apparatus for manufacturing noodle chops in the form of dried noodles by molding, drying and then cutting.

As another example, Patent Document 2 (Registration No. 10-0949167) is a rice liquid mixed and mixed by the mixing unit to be automatically supplied to the molding unit, extruded while steaming the rice liquid using a screw and a heater There is disclosed a rice noodle manufacturing apparatus for manufacturing a rice noodle by molding the noodle molding and then cutting through the hot air drying.

In addition, Patent Document 3 (Registration No. 10-0873969), mixing the raw materials in the mixing unit in the molding unit combined with the mixing unit discharge the noodles through the forming roller continuously and guide the noodles using the induction roll blower The rice noodle manufacturing apparatus which manufactures rice noodles by drying noodles by this is disclosed.

Such conventional rice noodle manufacturing apparatus and manufacturing methods are used as the main raw material of short- or medium-sized rice produced in Korea, and compared to the long-grained rice imported in Korea, it is more sticky and manufactures rice noodles by extrusion, so the long-grained rice is used as a raw material. Not only suitable for the production of rice noodles, but also have to be provided with a plurality of rollers, there was a problem that the device is enlarged and complicated.

Accordingly, the present inventors make rice noodle using a rolling type suitable for long grain rice to introduce the traditional Vietnamese noodle manufacturing system into the country, while at the same time achieving the automation, simplification and miniaturization of the device, so that it is easily installed in a general catering company. And the development of rice noodle manufacturing apparatus that can be used and presented the rice noodle manufacturing method using the same.

The first problem to be solved by the present invention is to provide a rice noodle manufacturing apparatus that can continuously produce rice noodles in a rolling manner after steaming and cooling in a state in which the long-term rice-based rice milk is molded into a sheet shape. .

The second problem to be solved by the present invention, by using the above-described rice noodle manufacturing apparatus is a continuous process from the input of raw material to cutting out to provide a rice noodle production method of uniform quality, and to provide a rice noodle manufacturing method that can simplify the process It is.

The present invention to achieve the first problem described above,

Latex storage hopper for storing wet milled rice milk;

A molding part communicating with the latex storage hopper and an latex input part and configured to mold the supplied rice latex into a sheet shape;

A steaming unit for steaming the rice milk formed into a sheet by the molding unit;

A cooling unit configured to blow-cool the rice noodles molded product passing through the steaming unit;

A conveyor belt configured to transfer the rice oil passing through the molding part to pass through the steaming part and the cooling part;

A scraper portion formed on the conveyor belt and separating the rice noodle molded product having passed through the cooling portion from the conveyor belt; And

It provides a rice noodle manufacturing apparatus comprising a; cutting portion for cutting the rice noodle molding separated by the scraper.

Here, the latex input unit, the latex input pump, the input pipe for supplying the rice fluid discharged from the latex input pump to the molding unit and the rice oil recovery to the latex storage hopper so that a predetermined amount of rice latex is supplied to the molding unit It may include a circulation pipe.

In addition, the molding part is provided with a molding tool opening in the slot form toward the traveling direction of the conveyor belt, the rice oil supplied to the molding part may be molded into a sheet shape by passing through the molding tool.

In addition, the height of the molding sphere is preferably adjustable to change the thickness of the rice noodles moldings.

In addition, it is preferable that the guide member for guiding the rice emulsion discharged from the molding portion is formed on both sides of the molding sphere of the molding portion.

In addition, the steaming unit, which is disposed under the conveyor belt, may include a water storage hopper for storing water for steam generation and a plurality of heating rods located inside the water storage hopper.

In addition, the cooler may be disposed below the conveyor belt, and may include a cooler for blowing and a cooler hopper for receiving and discharging the air blown from the cooler.

In addition, the conveyor belt is preferably made of a moisture-permeable material.

In addition, the rice milk may further include a grinder for wet milling the raw material with water to produce the milk emulsion.

The present invention to achieve the above-mentioned second object,

(a) immersing rice in water;

(b) immersing the soaked rice into a mill and adding water to pulverize the wet mill;

(c) injecting the wet milled milk emulsion into the molding portion and passing the molding tool in the form of a slot to form a sheet;

(d) supplying steam to steam the rice milk molded into a sheet shape;

(e) cooling the rice noodle moldings obtained by steaming through a blowing; And

(f) cutting the cooled rice noodles molding provides a method for producing rice noodles.

Here, the rice is preferably a long species.

In addition, in step (b), it is preferred to add 0.6-1.4 times the volume of the soaked rice volume.

In addition, the steps (c) to (e) is preferably made continuously on the conveyor belt.

The rice noodle manufacturing apparatus according to the present invention is suitable for producing rice noodle with long grain rice, since the rice noodle is manufactured in a rolling process by switching from a conventional extruded system to introduce a traditional Vietnamese noodle manufacturing system into the country. In addition, it is possible to manufacture rice noodles in an automated continuous method to produce hygienic and uniform quality rice noodles, and furthermore, by simplifying and miniaturizing the device can be easily installed and used in the catering service.

1 is a front view showing the configuration of a rice noodle manufacturing apparatus according to an embodiment of the present invention.
Figure 2 is a side view of the emulsion input unit according to an embodiment of the present invention.
3 is a perspective view of a molding part according to an embodiment of the present invention.
4 is a side view of a steamer according to an embodiment of the present invention.
5 is a side view of the cooling unit according to an embodiment of the present invention.
6 is a side view of the scraper unit according to an embodiment of the present invention.
7 is a side view of a cutout according to an embodiment of the present invention.
8 is a flowchart illustrating each step of the rice noodle manufacturing method according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.

1 is a front view of a rice noodle manufacturing apparatus according to an embodiment of the present invention, as shown in Figure 1 is a rice noodle manufacturing apparatus according to the present invention, the latex storage hopper 10 for storing wet milled rice milk, milk It is communicated through the storage hopper 10 and the fluid input unit 20, the molding unit 30 for molding the supplied rice oil into a sheet shape, steaming unit for steaming the rice milk molded in a sheet shape by the molding unit ( 40), a cooling unit 50 for cooling and cooling the rice noodle molded product passing through the steaming unit, a conveyor belt B for transferring the rice oil passing through the molding unit to pass through the steaming unit and the cooling unit, formed on the conveyor belt and passing through the cooling unit. It comprises a scraper portion 60 for separating the rice noodles molding from the conveyor belt, and a cutting portion 70 for cutting the rice noodles molding separated by the scraper portion.

First, the latex input unit 20 is a device for supplying a latex to the molding unit 30 to be described later, referring to Figure 2, the latex input pump (P), the supply of the rice emulsion discharged from the latex input pump to the molding unit It may include an input pipe 22 and a circulation pipe 24 for recovering the rice milk to the milk storage hopper 10 so that a predetermined amount of rice milk is supplied to the molding unit. The rice milk liquid in the fluid storage hopper 10 is moved to the molding part 30 through the input pipe 22 while the fluid input pump P is operated, and the circulation control valve 21 is installed in the input pipe 22. A certain amount is passed through the input pipe and the excess amount is returned to the latex storage hopper through the circulation pipe (24). In addition, an input control valve 23 for adjusting the amount of the rice oil supplied to the molding portion may be installed at the end of the input pipe 22.

The rice emulsion contained in the latex storage hopper 10 is washed with a raw material, preferably long grain rice, immersed in water, and added to the immersed rice by a volume ratio of about 0.6 to 1.4 times through the grinder (1). It can be obtained by wet grinding. Since the grinder 1 for wet grinding is obvious to those skilled in the art, a detailed description thereof will be omitted.

As shown in FIG. 3, the molding unit according to the present invention is a device for molding the rice oil into a sheet shape by discharging the rice oil in one direction while hermetically receiving the supplied rice oil. The molding unit 30 is supplied with rice oil through the input pipe 22 of the fluid input unit 20 from an open upper portion, and a molding tool 35 having a slot shape for discharging the rice oil in a sheet shape at one lower end thereof. It is provided.

The molding part 30 is a rectangle including a front part 31 formed in a direction in which the rice oil is discharged, a rear part 34 disposed at a position facing the front part, and two side parts 32a and 32b connecting them to each other. It may be formed in the form, but is not necessarily limited thereto.

The molding unit 30 is installed on the conveyor belt B so as to supply the continuously molded rice oil onto the conveyor belt B, and preferably may be slidably installed on the moving conveyor belt. In addition, it is preferable to be installed in close contact on the conveyor belt so that the rice oil does not flow between the side and rear portions and the conveyor belt. In order to prevent the rice milk from being attracted to the side surface of the molding part, the molding part 30 may be provided with a separate bottom part 34.

The lower end of the front part 31 of the molding part 30 is provided with a molding tool 35 in the form of a slot through which the rice oil is discharged toward the advancing direction of the container belt. The rice milk fluid may be formed into a sheet shape while the rice milk fluid flows over the conveyor belt B in a liquid state having a predetermined thickness through the molding tool 35.

On the other hand, the height of the molding sphere 35 can be adjusted by assembling and disassembling the front portion 31 with a screw to move in the vertical direction, thereby changing the thickness of the rice noodles to be manufactured to vary the texture and use of rice noodles have.

Guide members 36a and 36b for guiding the rice milk fluid may be provided at both sides of the molding tool 35 so that the rice milk fluid in the liquid state is discharged onto the conveyor belt B. The guide members 36a and 36b may extend inclined from both side portions 32a and 32b of the molding part 30.

Referring to FIG. 4, the rice emulsion formed into a sheet is steamed and gelatinized while moving to the steaming part 40. Steaming unit 40 may include a water storage hopper 42 for storing the water (w) for steam generation and a plurality of heating rods 41 installed therein. In addition, the water storage hopper 42 and the heating rod 41 may be disposed under the conveyor belt. In addition, the steam cover 44 may be further provided on the conveyor belt to suppress the divergence of steam generated in the steaming unit.

When heat is generated from the heat generating rod 41, the water contained in the water storage hopper 42 is boiled to generate steam s, and through this steam, the sheet-shaped rice oil is steamed and gelatinized. Steam generated in the steaming unit steams the rice oil formed on the conveyor belt (B) formed of a moisture-permeable material by an indirect steam method. Conveyor belt (B) is preferably made of, for example, a light wood cloth, the light wood cloth has the advantage of preventing the loss of rice milk and heat resistance and easy to separate the rice noodles moldings from the conveyor belt.

A speed controller C for adjusting the speed of the conveyor belt and a driving roller R for driving the conveyor belt may be disposed at the lower end of the steamer 40.

The steaming unit 40 may be provided with a belt guide 43 for preventing the conveyor belt from sagging along the moving path of the conveyor belt.

As the molded rice oil is conveyed on the conveyor belt (B) by the driving roller (R), a plurality of heating rods each having approximately 0.5 to 1.5 kw electric power are heated to about 95 to 110 ° C., and thus the water contained in the water storage hopper. As the evaporation evaporates, the sheet-shaped rice milk liquid is gelatinized to form a rice noodle shaped product, and the sheet-shaped rice noodle shaped product is conveyed to the cooling unit 50 by a conveyor belt.

Referring to FIG. 5, the cooler 50 may include a cooler hopper 52 disposed below the conveyor belt and a cooler 51 that supplies cold air a to the cooler hopper 52. In addition, the cold air cover 54 may be further provided on the conveyor belt in order to suppress the divergence of the cold air generated in the cooler. In addition, the cooling unit 50 may be provided with a belt guide 53 for preventing the conveyor belt from sagging along the movement path of the conveyor belt.

The cooling unit 50 radiates the moisture and heat of the rice noodle molded product with a blowing rate of a predetermined speed (for example, approximately 4.3 m / min) or more supplied from the cooling machine, thereby making the fresh and soft raw noodles form without a separate drying process. Rice noodles can be discharged.

As shown in FIG. 6, when the air-cooled sheet-shaped rice noodles moldings N are transferred to the scraper unit 60, the sheet-shaped rice noodles moldings N are conveyed from the conveyor belt B through the scraper 61. Are separated. The scraper 61 may be made of, for example, stainless steel or ceramic, which is less affected by temperature, and the tip thereof is arranged to be in close contact with the conveyor belt. The angle between the scraper 61 and the conveyor belt B may be adjusted by the positioning hole 62. For optimum cutting efficiency, the angle between the conveyor belt and the scraper is preferably about 30 to 60 degrees.

The rice noodle molded product separated from the scraper part 60 is introduced into the cutting part 70 and is sold after being cut by a cutting roll 71 having a cutting blade which rotates to be cut into a noodle shape having a predetermined interval. Cutting blades formed on the cutting roll 71 may be attached detachably, it is possible to vary the width of the surface by changing the width of the cutting blade.

On the other hand, the cutting unit 70 may be provided with an oil brush 72 and an oil case 73 for supplying oil to the cutting roll 71 in order to increase the noodle efficiency.

Hereinafter, a method of manufacturing rice noodles using the rice noodles manufacturing apparatus according to the present invention will be briefly described.

As shown in FIG. 8, first, the long grain rice is washed to soak the washed rice for 2 to 12 hours in water (S10).

By adding the water of approximately 0.6 to 1.4 times as a volume ratio to the rice subjected to the immersion step, and wet grinding with a grinder (S20). When less than 0.6 times of water is added, the concentration of rice milk is high and the surface is dried while passing through the steaming part, and the quality of the sheet-shaped rice noodles molding is degraded. It is not luxurious enough to be formed and is not suitable for molding. The wet milled particles have a size of approximately 5 to 50 μm, and the liquid rice oil is completed through the wet milling step.

The rice milk obtained through the wet grinding step is stored in the latex storage hopper and injected into the molding part through the milk input part, and the rice milk fluid is formed into a sheet shape by passing the rice milk through a slot-shaped molding tool provided in the molding part ( S30).

The rice emulsion molded into a sheet shape is steamed and gelatinized by passing through a steaming unit supplied with steam at approximately 95 to 110 ° C. (S40).

The sheet-shaped rice noodles molded product formed in a thickness of about 1 to 10 mm through a steaming step is cooled to approximately 20 to 40 ° C. through air cooling (S50).

In particular, in the above-described forming step (S30), the molding unit is slidably installed on the conveyor belt, the conveyor belt each step so that the forming step (S30), steaming step (S40) and cooling step (S50) is made in succession. It is arranged to pass through the forming part, the steaming part and the cooling part to perform the.

After separating the sheet-shaped rice noodles molded through the cooling step (S50) through the scraper portion from the conveyor belt, and cut at regular intervals using a cutting roll disposed in the cutting portion (S60).

Rice noodle noodles obtained through this process has a water content of approximately 30 to 70%, and is commercialized through packaging (S70).

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example  One

In Example 1, using noodle and the conventional imported dry noodle rice noodles prepared according to the rice noodle manufacturing apparatus and manufacturing method according to the present invention to provide a rice noodle with broth. Dry noodles were immersed in water at room temperature for at least 4 hours and then restored. Each rice noodle was provided to 30 sensory evaluation panels, and the results of the sensory evaluation are shown in Table 1 below.

division Exterior Robbery Symbol of chewyness Overall likelihood Raw noodles (Example 1) 7.1 6.4 6.6 7.2 Dried noodles (Comparative example 1_ 5.8 5.8 5.2 5.9

Evaluation criteria are as follows.

9: Very Good, 5: Fair, 1: Very Dislike

As can be seen in Table 1, by using the rice noodle manufacturing apparatus and manufacturing method according to the present invention to prepare a rice noodle, it was confirmed that can provide a fresh and more chewy raw noodles.

Example  2

In Example 2, according to the rice noodle manufacturing apparatus and manufacturing method according to the present invention, rice noodle was prepared by varying the subsidiary ingredient mixing ratio added to improve the texture of the long grain type imported rice, and the composition ratio is shown in Table 2.

division Raw material and content Tapioca starch Potato starch Corn starch Comparative example - - - Example 2-1 1 to 10% - - Example 2-2 1-5% 1 to 3% - Example 2-3 1 to 3% 1 to 3% 1 to 4%

As shown in Table 2, Comparative Example was prepared using the long grain imported rice without the addition of additives, in Example 2-1 was prepared by adding 1-10% of tapioca starch as a weight ratio to the long grain imported rice, In Example 2-2, 1 to 5% of tapioca starch and 1 to 3% of potato starch were added as a weight ratio, and in Example 2-3, 1 to 3% of tapioca starch, 1 to 3% of potato starch, and 1 of corn starch as weight ratios. Rice noodles were added together with ~ 4%.

division Exterior Robbery Symbol of chewyness Overall likelihood Comparative example 6.9 6.4 6.0 7.0 Example 2-1 6.8 6.7 6.5 7.2 Example 2-2 7.0 7.0 7.2 7.7 Example 2-3 6.9 6.8 7.0 7.4

Evaluation criteria are as follows.

9: Very Good, 5: Fair, 1: Very Dislike

As can be seen in Table 3 above, as a result of manufacturing the rice noodles using the rice noodle manufacturing apparatus and manufacturing method according to the present invention by varying the mixing ratio of the subsidiary starch, Example 2-2 with tapioca starch and potato starch added together In the case of noodle, the acceptability of chewy and overall acceptability were the highest.

Example  3

Rice noodle was prepared using a rice noodle manufacturing apparatus and manufacturing method according to the present invention while varying the material of the conveyor belt as shown in Table 4 below. The characteristics of the conveyor belt were measured by the evaluation items consisting of the loss and thermal stability of the rice milk, the separation of the sheet-shaped rice noodles moldings, and the characteristics of the materials.

Belt material Loss of Rice Latex Thermal stability Rice Noodle Mold Separation Characteristic Gwangmokcheon none stability Surface smooth Easy to remove Non-woven plenty transform Surface roughness Uneven surface Antistatic fiber usually transform Surface roughness Susceptible to heat

As can be seen in Table 4 above, the mineral wood material has no loss of rice oil, is stable to heat by high temperature steam, and is easy to be separated from the sheet-shaped rice noodles molded after cooling, which is suitable for use as a material of the conveyor belt. It was confirmed.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (13)

Latex storage hopper for storing wet milled rice milk;
A molding part communicating with the latex storage hopper and an latex input part and configured to mold the supplied rice latex into a sheet shape;
A steaming unit for steaming the rice milk formed into a sheet by the molding unit;
A cooling unit configured to blow-cool the rice noodles molded product passing through the steaming unit;
A conveyor belt configured to transfer the rice oil passing through the molding part to pass through the steaming part and the cooling part;
A scraper portion formed on the conveyor belt and separating the rice noodle molded product having passed through the cooling portion from the conveyor belt; And
It includes; cutting portion for cutting the rice noodles molded separated by the scraper portion,
The latex input unit, the latex input pump, an input pipe for supplying the rice emulsion discharged from the latex input pump to the molding unit and the circulation for recovering the rice emulsion to the latex storage hopper so that a predetermined amount of rice latex is supplied to the molding unit Rice noodle manufacturing apparatus comprising a pipe. delete The method of claim 1,
The molding unit is provided with a molding tool opening in the form of a slot toward the traveling direction of the conveyor belt,
Rice noodle production apparatus is characterized in that the rice noodle liquid supplied to the molding portion is formed into a sheet by passing through the molding sphere. The method of claim 3,
The height of the molding sphere is a rice noodle manufacturing apparatus, characterized in that adjustable to change the thickness of the rice noodles moldings. The method of claim 3,
Rice noodle manufacturing apparatus, characterized in that the guide member for guiding the rice emulsion discharged from the molding portion is formed on both sides of the molding sphere. The method of claim 1,
The steaming part,
Is disposed below the conveyor belt, rice noodle manufacturing apparatus characterized in that it comprises a water storage hopper for storing water for steam generation and a plurality of heating rods located inside the water storage hopper. The method of claim 1,
The cooling unit,
Is disposed below the conveyor belt, a rice noodle manufacturing apparatus comprising a cooler for blowing and a cooler hopper to receive and discharge the air blown from the cooler. The method of claim 1,
The conveyor belt is rice noodle manufacturing apparatus, characterized in that made of a moisture-permeable material. The method of claim 1,
Rice noodle manufacturing apparatus further comprises a mill for wet milling the rice raw material with water to produce the rice milk. In the rice noodle manufacturing method using the rice noodle manufacturing apparatus of claim 1,
(a) immersing rice in water;
(b) adding the immersed rice to a grinding machine and adding water to grind it and store it in a latex storage hopper;
(c) discharging the wet pulverized rice milk stored in the milk storage hopper into an oil injection pump and injecting it into the molding part through an input pipe. Recovering to the latex storage hopper, and molding the sheet into a sheet shape by passing a molding sphere in the form of a slot;
(d) transferring the rice milk passed through the forming part to a steaming part on a conveyor belt, and steaming the rice milk shaped into a sheet shape by supplying steam from the steaming part;
(e) transferring the steamed rice noodle molded product obtained by steaming on the conveyor belt to a cooling unit, and cooling the air in the cooling unit by blowing air; And
and (f) separating the rice noodle molding formed on the conveyor belt and passing through the cooling unit, from the conveyor belt at the scraper portion, and cutting the rice noodle molding separated by the scraper portion. The method of claim 10,
The rice noodle manufacturing method, characterized in that the long grain species. The method of claim 10,
In step (b), rice noodle production method characterized in that the addition of 0.6 to 1.4 times the volume of the immersed rice volume. The method of claim 10,
Step (c) to (e) is a rice noodle production method characterized in that the continuous made on the conveyor belt.

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