KR101355966B1 - Apparatus for manufacturing a noodle for nothing viscous grain - Google Patents

Abstract

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a noodle making machine, in particular, having a viscous cap at one end of a kneading machine, and having low viscosity grains or low viscosity grains such as corn, rice, barley, buckwheat, etc., containing little gluten, an insoluble protein. By repeatedly applying strong stirring pressure to the dough to make the dough more viscous and elastic, the noodles are made when the food is made even if it is made only with pure corn, rice, barley, buckwheat, etc., which are not mixed with flour or other viscous substances. The present invention relates to a noodle-free grain noodle making machine that does not break easily and improves taste and texture. The constitution comprises a dough molding machine for forming a highly viscous dough by mechanically agitating a mixture of flour and water having a low viscosity or a non-viscous purity of 100% by weight, or a dough thereof, and pressing and molding the dough formed from the dough molding machine. A noodle making apparatus comprising a face making machine, the outlet of the dough forming machine viscous forming cap to prevent the movement of the dough discharged from the dough forming machine to be reversed by a strong pressure to be returned in the reverse direction, and then to be moved and discharged in the forward direction again It is characterized by the arrangement.

Description

Noodle-free grain noodle making machine {APPARATUS FOR MANUFACTURING A NOODLE FOR NOTHING VISCOUS GRAIN}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a noodle making machine, in particular, having a viscous cap at one end of a kneading machine, and having low viscosity grains or low viscosity grains such as corn, rice, barley, buckwheat, etc., containing little gluten, an insoluble protein. By repeatedly applying strong stirring pressure to the dough to make the dough more viscous and elastic, the noodles are made when the food is made even if it is made only with pure corn, rice, barley, buckwheat, etc., which are not mixed with flour or other viscous substances. The present invention relates to a noodle-free grain noodle making machine that does not break easily and improves taste and texture.

In general, noodle refers to a generic term for foods that are rolled or grated in broth by kneading corn flour, rice flour, buckwheat flour, flour, and thinly by thinly pushing them.

On the other hand, wheat flour contains insoluble protein gluten, which also contains sugars and lipids. In addition, a small amount of water is added to the flour to knead it to make a mass. If you knead it in water, the starch is suspended and removed in the water, and it remains as a sticky mass.It contains a large amount of gluten.) However, the dough using 100% by weight of viscous grains such as rice flour or corn flour, which contains little or very little gluten, which is an insoluble protein, is poor in viscosity and elasticity. You can't make the right noodles because they're broken and you can add more gluten or other more viscous flours like flour It is not possible to provide the unique taste of ingredients such as rice or corn as it is possible to make normal noodle only by mixing in ratio, and it is a main cause of not providing chewy texture.

Accordingly, there is a need for a noodle making method that can mechanically impart viscosity and elasticity to grain dough so that noodle can be made with 100% rice flour, corn flour, etc. without mixing flour. Noodle makers have been developed.

The main method is to expose the dough to a high temperature and high pressure environment in the process of stirring the dough, so that the natural viscosity of the grain is generated, and a noodle making apparatus has been developed so that a considerable level of viscosity is present.

However, even the low-gluten noodle making machine developed until now, there is no device that can make noodles with excellent texture with only low gluten grains such as 100% rice, corn, buckwheat, etc., and most of the flour is added to improve the texture. I'm doing it.

In addition, when making noodles with low gluten (low viscosity or low viscosity) grains, the dough is molded at a high temperature, so a step of cooling the noodle is necessary. In the conventional noodle machine, the noodle is dried near the outlet where the noodle is formed. Cooling means such as a blower fan is installed to cool, but such a cooling means usually blows in only one direction, so that the cotton wool is tangled with each other before being tangled before being cooled (cooled or dried). There is a problem that it becomes rugged and degrades the merchandise.

Accordingly, the present invention has been made to solve the above problems of the prior art, the object of the present invention is to viscous and viscous by stirring viscous grains consisting of 100% pure rice flour, corn flour, etc. By forming the elasticity, to provide a smooth rice noodle or corn noodle, such as seamless, as well as to provide a non-viscous grain noodle device to achieve the taste and chewy texture of grains such as rice and corn. will be.

The present invention for achieving the above object is a dough molding machine for forming a highly viscous dough by mechanically friction-stirring a mixture of flour and water of 100% by weight of low viscosity or no viscosity, or a dough thereof, and the dough A noodle making machine comprising a molding machine for making a surface by pressure molding the dough formed from the molding machine, the dough forming machine is formed in the inside of the stirring tank and the stirring tank formed in the form of a rough cylindrical shape and on one side of the upper surface of the stirring tank, the forward rotation direction, And a viscous forming cap coupled to one end of the stirring vessel, the stirring shaft having a first spiral blade having a rotational direction and a second spiral blade having a rotational direction formed in a reverse rotational direction and an auxiliary stirring shaft, and a viscous forming cap coupled to one end of the stirring vessel. Is prevented by the movement of the dough discharged from the dough forming machine is returned to the reverse direction by strong pressure A lock then again moved in the forward direction, characterized in that it is discharged.
The viscous forming cap has a discharge pipe formed with a dough discharge port at one end thereof so as to discharge the grain dough into the inner center thereof, and a first dough movement preventing groove having a recessed shape having a depth and a width is formed around the discharge pipe. It is characterized in that it is made to bypass the U-turn or S-turn form without directly discharging the movement of the grain dough in the forward direction.
The auxiliary stirring shaft is prevented by the first dough movement preventing groove of the viscous forming cap is subjected to a strong pressure and the second dough movement preventing groove for stopping the dough coming back to the U-turn or S-turn form again with a strong pressure to achieve a viscosity improvement And, characterized in that it comprises a third helical blade formed with a rotation direction in the forward rotation direction to smoothly move the movement blocked in the forward direction.
The noodle making device includes a plurality of branch pipes each having a duct which is a structure through which cold air supplied from a cold air supply source flows, and a fluid discharge hole that is formed in a longitudinal direction at intervals while facing each other in a staggered manner to the duct. It is characterized in that the engine is arranged on both sides based on the cotton bale discharged through the molding machine to form a cooling means for uniformly supplying cold air.

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As described above, the present invention provides a strong pressure and agitation force through a viscous forming cap that prevents smooth movement and discharge of dough when brewing using viscous grains having little or low gluten content such as rice or corn. By giving viscous and elasticity to the dough, 100% by weight of rice or corn noodle will be produced smoothly and of high quality without breaking, providing the unique taste and chewy texture of rice or corn as well as cooling. It is effective in eliminating manufacturing defects caused by tangled cotton balls.

1 is a view schematically showing a cross-sectional state of the noodle making machine for viscous grains according to the present invention.
2 is a view showing an enlarged state of the viscous forming cap and the auxiliary stirring shaft according to the present invention.
3 is a view schematically showing a state of use of the noodle-free grain noodle making apparatus according to the present invention.

Hereinafter, a preferred embodiment of a non-viscous grain grain noodle apparatus according to the present invention will be described in more detail with reference to the accompanying drawings.

Hereinafter, the same reference numerals will be used to denote the same or similar elements in all of the following drawings, and repetitive descriptions will be omitted. The following terms are defined in consideration of the functions of the present invention. It should be interpreted as meaning.

1 to 3, the noodle making apparatus 100 of the present invention mechanically stirs low-gluten-containing flour or a mixture of viscous flour and water, or a dough thereof to form a highly viscous dough. Dough molding machine 110, and is formed by roughly forming the molding machine 120 and the cooling means 130 by pressing the dough formed from the dough molding machine 110 to make noodle.

The dough forming machine 110 is formed in a rough cylindrical shape and one side of the upper surface of the flour (grain) and water or their viscous or low viscosity such as 100% pure rice flour, corn flour, etc. A stirring tank 111 formed with a hopper-type raw material inlet 111a for the input, and a first spiral formed for even agitation of the grain and water introduced and formed inside the stirring tank 111 A stirring shaft 112 having a blade 112a, a second spiral blade 112b, and a connecting shaft 112c, a first power source 114 for driving the stirring shaft 112, and the stirring tank 111 In order to improve the viscosity and elasticity of the viscous and viscous dough, which is mixed and mixed with the outlet of the), the positive movement of the dough at the end is prevented by a strong pressure and returned to the reverse direction. It is configured to include a viscous cap 113 of the structure to be turned on to be discharged to the next process.

Here, the viscous forming cap 113, the discharge pipe 113a having a dough discharge port h1 is formed on one end in order to discharge the grain dough to the inner center, and is formed around the discharge pipe 113a. The first dough movement preventing groove 113b having a depth and a width which prevents the movement and returns to the opposite direction is formed so that the movement of the grain dough is not discharged immediately in the forward direction, but in the U-turn or S-turn form. By bypassing to be discharged to the discharge pipe (113a).

The stirring shaft 112 is formed in the 80% ~ 90% of the entire length of the first spiral blade 112a formed in the direction of rotation in the forward rotation direction gradually becomes narrower, the remaining length, that is, 10% ~ 20% In the portion, a second spiral blade 112b is formed in which a rotational direction is formed in a reverse rotational direction.

And, one end of the stirring shaft 112, the second dough movement preventing groove for strongly preventing the grain dough coming back in the reverse direction by the first dough movement preventing groove 113b of the viscosity forming cap 113 ( 115a) and an auxiliary stirring shaft having a third spiral blade 115b formed in a central portion of the second dough movement preventing groove 115a and having a rotational direction in a forward rotational direction for smoothly discharging and discharging the dough to be moved in a forward direction. 115 is formed to facilitate engagement and separation.

Accordingly, by easily stirring the grains and water, such as 100% by weight of rice flour or corn flour introduced into the stirring tank 111, a strong stirring pressure is applied to the dough, thereby filling the dough Viscosity and elasticity can be increased.

The first power source 114 includes a motor 114a having a rotating shaft, a pair of pulleys 114b coupled to the rotating shaft of the motor 114a and the connecting shaft 112c, and each of the pulleys 114b. It consists of a belt (114c) for connecting.

The first power source 114 of this configuration serves to transfer the rotational power transmitted through the pulley 114b and the belt 114c to the stirring shaft 112 when the motor 114a is driven.

In addition, the viscous forming cap 113 has a discharge pipe 113a having a dough discharge port h1 formed at one end thereof to protrude grain dough into the inner center thereof, and has a depth and a depth around the discharge pipe 113a. A first dough movement preventing groove 113b having a yaw portion shape having a width is formed so that the movement of the grain dough is discharged to the discharge pipe 113a by bypassing the U-turn or S-turn form without directly discharging the movement of the grain dough in the forward direction. do.

That is, the grain dough that is stirred and moved by the stirring shaft 112 is blocked by the first dough movement preventing groove 113b of the viscosity forming cap 113 and is subjected to strong pressure and returns to the U-turn or S-turn form. Since the second dough movement preventing groove 115a of the auxiliary stirring shaft 115 is repeatedly agitated while being blocked again by a strong pressure, the viscosity and elasticity are improved, and then the third spiral blade 115a is formed to rotate in the forward direction. It is discharged smoothly to the discharge pipe 113a.

Therefore, the viscosity-enhancing cap 113 of this configuration has a great influence on the stirring effect of the grain dough, even if the grain with little or low gluten content such as 100% by weight of rice or corn, the viscosity and elasticity is sufficiently improved It can produce high quality noodle that doesn't break when making noodles.

The molding machine 120, forming a rough cylindrical shape and formed on the upper surface side of the forming tank 121 formed a hopper-shaped dough inlet (121a) for receiving the stirred agitated grain dough falling from the stirrer 110, A molding feed shaft 122 having a spiral blade 122a and a connecting shaft 122b for transferring the grain dough formed and introduced into the molding bath 121 to form cotton noodle, and the molding feed shaft 122 Shaping cap 123 having a second power source 124 for rotational driving and a plurality of noodle sprinkling outlet holes 123a to be coupled to one end of the forming tank 121 to form a grain dough into noodle noodle. It is configured to include).

Here, the forming cap 123 is preferably formed to be coupled and detachable by screws or the like in order to mold to the desired thickness of the foot.

That is, the forming cap 123 may be used to replace the various forming the noodle shaping discharge hole (123a) according to the thickness of the noodle to be manufactured. For example, in order to manufacture a cotton ball of about 1.5mm, the shaping discharge hole 123a is formed with a shaping cap 123 having a thickness of 1.5mm, and in order to manufacture a cotton ball of about 3mm, the cotton ball discharge hole 123a is 3mm. Forming cap 123 formed can be mounted.

The configuration of the second power source 124 also includes a motor 124a having a rotating shaft, a pair of pulleys 124b coupled to the rotating shaft of the motor 124a and the connecting shaft 122b, and the respective pulleys ( It consists of a belt 124c connecting 124b.

The second power source 124 of this configuration, when driving the motor 124a, and transfers the rotational power transmitted through the pulley 124b and the belt 124c to the molding feed shaft 122, the molding feed shaft 122 By rotating the grain dough toward the forming cap 123 while being rotated so as to be discharged through the noodle discharge hole (123a), noodle is molded.

The cooling means 130, the duct 131 is a structure in which a fluid, such as cold air flows from a cooler (cooler) (not shown) of a variety of configurations as a cold air supply source, and the form of a cross between the duct 131 It consists of a plurality of branch pipes (132) having a fluid discharge hole (132a) formed in the longitudinal direction at intervals facing each other.

Here, forming the staggered form while facing each other the branch pipes 132 is to ensure that the cold air (cold air) is evenly supplied to the whole of the cotton ball during cooling of the cotton ball to achieve a rapid cooling and at the same time to prevent the cotton ball from flying Can prevent tangling.

That is, the cooling means 130 of such a configuration, the branch pipe 132 before, after or left or right, based on the cotton ball (noodle rhythm) discharged through the cotton ball outlet 123a of the forming cap 123, It is arranged on both sides to supply an even cold air, thereby evenly cooling to prevent the noodle from being entangled with each other as it is bent in only one direction. Therefore, it is possible to prevent defects in which the noodle yarns are agglomerated with each other, thereby improving productivity.

The operation state of the present invention having the above-described structure will now be described.

First, the raw material inlet 111a of the dough-forming machine 110 is used to prepare a dough to be made of viscous or low-viscosity grains such as rice flour or corn flour having a purity of 100% by weight or corn flour and water or agitation thereof. Injecting and operating the motor 114a of the first power source 114, the pulley 114b and the belt 114c are rotated in conjunction with the rotation of the motor 114a to rotate the stirring shaft 112.

By the rotation of the stirring shaft 112, a low-viscosity or low-viscosity viscous grain dough, such as rice flour or corn flour, etc. is rotated in the forward direction while stirring evenly, the first spiral blade 112a The first spiral blade 112a and the second spiral blade 112b are stirred while moving forward and backward by the rotation pressing force of the second spiral blade 112b formed of the reverse blade formed as the tip portion while being moved forward by the pressing force. Along the valley formed between the) is moved to the front end side of the discharge port of the dough molding machine 110 is formed.

At this time, since the first spiral blade 112a and the second spiral blade 112b of the stirring shaft 112 have different advancing directions, and the valleys of the first spiral blade 112a are gradually narrowed. In the region where the first spiral blade 112a and the second spiral blade 112b are in contact with each other, the dough is pressurized to the tip while being uniformly stirred by pressure and friction.

Subsequently, the dough moved to the tip is blocked by the first dough movement preventing groove 113b having a depth and a width formed in the viscous forming cap 113 and the first spiral blade 112a of the stirring shaft 112. ) Is pushed in a reverse direction U-turn or S-turn in the opposite direction while stirring with strong pressure.

At this time, the kneading force is made while the viscous force is strongly applied to the dough while the pushing force of the stirring shaft 112 and the blocking force of the first dough movement preventing groove 113b intersect and the strong stirring is made.

At the same time, the dough stuck to the first dough movement preventing groove 113b and returned to the strong pressure is again blocked by the second dough movement preventing groove 115a of the auxiliary stirring shaft 115 to generate strong resistance pressure. Since the movement and the reverse movement is made repeatedly, the viscosity and the elasticity are improved, and then discharged through the discharge pipe 113a and the dough discharge port h1 by the third spiral blade 115a formed with the rotation direction in the forward direction, thereby forming the molding machine ( 120 is introduced into the dough inlet (121a) of the hopper form.

As described above, the grain dough introduced into the forming tank 121 of the molding machine 120 is pressurized by the molding feed shaft 122 which is rotated by the motor 124a of the second power source 124. Moving to the discharge through a plurality of cotton ball discharge holes (123a) of the forming cap 123 formed on the tip of the molding tank 121 to the cotton ball of a certain thickness.

The noodle chop (noodle rhythm) is discharged through the forming cap 123 is a cooling means 130, that is, a plurality of having a fluid discharge hole 132a which is disposed on the front, rear or left, right sides of the noodle to supply a uniform cold air It is cooled evenly without being swung by the branch pipe 132 of.

As a result, defects in which noodle yarns are agglomerated can be prevented, thereby improving productivity.

Therefore, when making noodles with the noodle making apparatus 100 according to the present invention, even when using low viscosity such as gluten or viscous grains such as rice or corn of 100% by weight of pure purity, the noodle-free noodles are smooth. In addition to the production, it can be provided with the unique taste and chewy texture of grains such as rice and corn.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention. And will be apparent to those skilled in the art to which the invention pertains.

100: noodle making machine 110: dough molding machine
111: stirring tank 111a: raw material inlet
112: stirring shaft 112a: first spiral blade
112b: second spiral wing 112c: connecting shaft
113: viscosity forming cap 113a: discharge pipe
113b: first dough movement preventing groove 114: first power source
114a: Motor 114b: Pulley
114c: Belt 115: auxiliary stirring shaft
115a: second dough movement preventing groove 115b: third spiral wing
120: molding machine 121: molding tank
121a: dough inlet 122: molding feed shaft
122a: spiral blade 122b: connecting shaft
123: forming cap 123a: cotton foot discharge hole
124: second power source 124a: motor
124b: Pulley 124c: Belt
130: cooling means 131: duct
132: branch pipe 132a: fluid discharge hole

Claims (5)

delete Dough molding machine for forming a highly viscous dough by mechanically stirring and stirring a mixture of low-viscosity, 100% by weight of pure flour and water, or a dough thereof, and the dough formed from the dough molding machine by pressure molding As a noodle making machine including a molding machine to make,
The dough molding machine has a substantially cylindrical shape and a stirring vessel having a raw material inlet formed on one side of the upper surface thereof, and a first spiral blade formed inside the stirring vessel and having a rotation direction in a forward rotation direction and a second rotation direction in a reverse rotation direction. It comprises a stirring shaft having a spiral blade and an auxiliary stirring shaft, and a viscous forming cap coupled to one end of the stirring tank,
The viscous forming cap is non-viscous grain for noodle-making apparatus, characterized in that to prevent the movement of the dough discharged from the dough forming machine to return to the reverse direction by a strong pressure, it is moved and discharged in the forward direction again. The method according to claim 2,
The viscous forming cap has a discharge pipe formed with a dough discharge port at one end thereof so as to discharge the grain dough into the inner center thereof, and a first dough movement preventing groove having a recessed shape having a depth and a width is formed around the discharge pipe. It is made to bypass the movement of the grain dough in the forward direction immediately in a U-turn or S-turn form, characterized in that the non-viscous grain for noodle making apparatus. The method according to claim 2,
The auxiliary stirring shaft is prevented by the first dough movement preventing groove of the viscous forming cap is subjected to a strong pressure and the second dough movement preventing groove for stopping the dough coming back to the U-turn or S-turn form again with a strong pressure to achieve a viscosity improvement And a third spiral blade formed with a rotational direction in a forward rotation direction to smoothly move the kneaded dough in the forward direction. The method according to claim 2,
The noodle making device includes a plurality of branch pipes each having a duct which is a structure through which cold air supplied from a cold air supply source flows, and a fluid discharge hole that is formed in a longitudinal direction at intervals while facing each other in a staggered manner to the duct. The engine is arranged on both sides based on the cotton bale discharged through the molding machine, the cooling means for uniformly supplying cold air is characterized in that the noodle making apparatus for a viscous grain.

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