KR101561456B1 - Grain syrup product equipment and grain syrup product method with that equipment - Google Patents

Abstract

The present invention relates to a grain syrup-producing device and a method for producing the grain syrup using the same. The method for producing the grain syrup comprises: a raw material preparing process (S1) to obtain soaked rice and soaked malt; an extracting process (S2) to obtain fermented liquid; a juice extraction process (S3) to extract the fermented liquid; a boiling down process (S4) to boil down the fermented liquid; a concentration process (S5) to obtain concentrated fermented liquid by concentrating the fermented liquid; and a cooling process (S6) to cool the concentrated fermented liquid.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a syrup production apparatus and a syrup production method using the same,

More particularly, the present invention relates to a tonnage manufacturing apparatus and a method of manufacturing tonnage using the tonnage making apparatus, which enables the tonnage tonnage to be manufactured quickly and in a large quantity while being hygienic.

In general, conventional methods for making yuzen are well known.

Therefore, it is already known that Jocheong is made rice and malt, then rice is made into rice cake, and then it is cut into malt, and then juice is made and heated.

And in the process of making jocheon, other functional ingredients such as onions are added to produce functional jocheon.

KR 10-1437608 B1 2014.11.03

In the preparation described in the patent documents of the prior art documents, the preparation is made by a method of using high-malt and malt and removing the same, but this is the same as the conventional production method.

Therefore, although the above-mentioned prior art can improve the quality of the preparation, it may be unsanitary and there is no technology for mass production.

Accordingly, it is an object of the present invention to provide a tangerine production apparatus and a tangerine production method using the tangerine production apparatus, which are capable of mass production of a tangerine quickly and in a large quantity.

The present invention relates to an apparatus for manufacturing a kitchen tile, comprising: a screen provided in an extraction chamber inside an extraction vessel for loading a called rice; a direct steam emitter provided at a lower portion of the screen for supplying steam to be a high- A circulation pump for circulating the fermentation agent injected through the charging port to the upper portion of the screen, a door at one side of the extraction chamber, a fermentation liquid of the extraction chamber A steam supply chamber provided outside the concentrating vessel for supplying thermal energy to the concentrating chamber, and an outlet for discharging the concentrated fermentation liquid, wherein the concentrating vessel is provided with an outlet for discharging the fermented liquid, And a vacuum pump for discharging the pressure-reducing steam in the concentrating chamber Wherein there is a discharge chamber having a discharge chamber and a discharge chamber on both sides of the cooling vessel into which the concentrated fermentation liquid is introduced and a cooling chamber in which cold water is circulated between the discharge chamber and the discharge chamber, And a cooling means which is provided with a plurality of heat exchanging tubes through which the enriched fermentation liquid is allowed to communicate with the chamber and the discharge chamber.

And a steam discharge safety valve is provided on the upper part of the extraction vessel.

And an impeller provided on the impeller shaft rotated by motor power to stir the fermentation liquid in the concentration chamber of the concentration means.

According to the present invention, there is provided a method of preparing a rice cake using the above-described preparation method, comprising the steps of: preparing raw materials called rice, called water for 720-750 minutes, and water called malt, After the rice is put on the screen of the extraction chamber of the extraction means, the steamed rice steamed from the steamed steamer is cooked so that the rice is cooked. Then, the fermented product mixed with the maltose and purified water, A second step of extracting the fermented liquid from the fermented liquor so that the fermented liquor is kept for a long time in a state of being heated by the steam heat of the steam supply chamber while circulating the steamed liquor, A fermentation liquid contained in the fermentation liquid contained in the extraction chamber, The fermentation liquid is introduced into a concentrating chamber of the concentrating means and is stirred by an impeller rotated by a motor power. The fermentation liquid is supplied to the steam column while being stirred by a motor-driven impeller. And the water vapor contained in the fermentation broth is evaporated to discharge the generated water vapor to a vacuum pump to obtain a concentrated fermentation broth. The method according to Claim 1, wherein the concentrated fermentation broth is passed through a heat exchange tube of the cooling means And a cooling process of a sixth step of allowing the cooling water to be cooled by the cooling water circulated to the cooling chamber.

During the extraction process, the rice called flour steam, which is emitted from the steamer emitter, is cooked at 120 ° C for 60-70 minutes so that the rice is cooked and kept at 60 ° C for 8 hours while being heated to 60 ° C by the steam in the steam feeder Thereby making it fermented.

Wherein the fermentation broth is heated at 120 DEG C for 12 hours by a gas fire to cause the fermentation broth to fall asleep during the chewing process.

And the fermentation liquid is heated at 100 캜 for 8 hours by steam heat during the concentration process.

The present invention has the effect of providing a toning apparatus and a toning apparatus manufacturing method capable of rapidly mass production of toning ton.

Therefore, since it is automatically produced in the production of the seasoning, it provides the effect of hygienically manufacturing the seasoning.

In addition, since it produces a large quantity of crude oil, it is economically effective to supply hygienic and low-priced oil.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
2 is a cross-sectional view of the extraction means according to the present invention,
3 is a cross-sectional view of the concentrating means according to the present invention,
4 is a cross-sectional view of the cooling means according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in more detail with reference to the accompanying drawings.

Referring to FIG. 1, a raw material preparation process (S1) is performed as a first process of the present invention.

In the preparation step (S1), water and rice are put into a container and called rice is prepared. At this time, it is desirable to call rice for 720-750 minutes.

And called rice wash in water cleanly.

In addition, malt is also called water. It is preferable to prepare rice so that the ratio of rice is 40-45 parts by weight and malt is 55-60 parts by weight.

Therefore, the extraction process (S2) is performed by the extraction means 10 shown in Fig.

The extraction means 10 is provided in the extraction chamber 12 inside the extraction vessel 11 and is provided with a screen 13 at an intermediate portion thereof and the called rice H is mounted on the screen 13 do. Reference numeral 11a denotes a manhole.

Therefore, the lower portion of the screen 13 is provided with a direct steam emitter 14 for supplying steam for making the so-called rice H to be a hot rice.

In addition, there is a steam supply chamber 15 provided outside the extraction vessel 11 for supplying thermal energy to the extraction chamber 12, and a heat insulating material 5a is placed on the outside of the steam supply chamber 15 to prevent heat loss . Reference numeral 14a denotes a steam generator for supplying steam.

The circulation pump 16 circulates the fermentation agent injected into the lower portion of the screen 13 through the inlet 19 to the upper portion of the screen 13. A door 17 is provided at one side of the extraction chamber 12, And an outlet 18 through which the fermentation liquid in the extraction chamber 12 is discharged.

Therefore, the extraction process S2 of the present invention allows the rice H to be placed on the screen 13 of the extraction chamber 12 and then the rice H, called flame steam, emitted from the flue gas emitter 14, Is cooked at 120 ° C for 60-70 minutes to make it a hot cup.

At this time, when the pressure of the extraction chamber 12 is increased, steam is automatically discharged from the steam pressure relief valve 11b, and the steam can be safely made.

Therefore, when the hot pepper is completed, the fermentation agent mixed with the maltose and the purified water called the lower portion of the screen 13 is introduced through the inlet 19.

Next, the extraction chamber 12 is heated to 60 캜 by the steam heat of the steam supplied to the steam supply chamber 15 while circulating the fermentation agent to the upper portion of the head by the circulation pump 16.

When the temperature of the extraction chamber 12 is lower than 60 캜, steam is supplied to the steam supply chamber 15. On the contrary, when the temperature of the extraction chamber 12 is 60 캜 or higher, steam is shut off in the steam supply chamber 15, And 8 hours is elapsed in the state, so that the hot pepper is removed so that the hot pepper is removed.

At this time, when the rice bulb is in a floating state, the rice bowl is completely removed and the extraction vessel 11 can be provided with a sight window (not shown).

Next, the fermentation liquid is firstly taken out by opening a discharge port (18) at the lower part of the discharge port (18), and then the rice ball with the high-picked rice is taken out through the door (17) The fermentation liquid and the rice ball are pressurized by a hydraulic machine (not shown) so that only the fermentation liquid is squeezed.

Next, a cheering process S4 is performed. In this process, the juiced fermentation broth is placed in a container to be burnt with gas. The fermentation broth is heated at 120 ° C for 12 hours to allow the fermentation broth to be aspirated. At this time, the heating temperature control is controlled by a gas control valve.

Next, the concentration step (S5) is performed, and this process is carried out using the concentration means (20) shown in FIG.

The concentrator 20 includes an inlet 27 into which a fermentation liquid is introduced and a concentrator 21 having a concentrator 22. In order to supply heat energy to the concentrator 22, And a steam supply chamber 23 provided in the steam generator.

It is preferable that steam is supplied from the steam generator 23a to the steam supply chamber 23 and a heat insulating material 23b for preventing heat loss is applied to the outside of the steam supply chamber 23. [

The impeller 26 is provided in the impeller shaft 25 rotated by the motor 24 to stir the fermentation liquid in the concentrating chamber 22.

Further, it is provided with an outlet 28 through which the concentrated fermentation liquid is discharged and a vacuum pump 29 for discharging the pressure-reducing steam in the concentrating chamber 22.

Therefore, the concentration step (S5) is performed using the concentration means (20).

At this time, the fermentation liquid is introduced into the concentration chamber 22 of the concentration means 20, and the motor 24 is operated to rotate the impeller 26.

And the temperature of the concentration chamber 22 is heated to 100 ° C. by heating the steam in the steam supply chamber 23 for 8 hours so that the water component contained in the fermentation liquid is evaporated and concentrated.

In addition, since the impeller 26 stirs the fermentation broth in the concentration step S5, the fermentation broth is not pressed, and the water component contained in the fermentation broth is more rapidly evaporated.

The water vapor generated by evaporation of the water component contained in the fermentation liquid is discharged by the vacuum pump 29, so that the time for obtaining the concentrated fermentation liquid can be greatly shortened.

Next, a cooling process (S6) for cooling the concentrated fermentation broth is performed, and the cooling process (S6) is performed using the cooling means (30) shown in Fig.

The cooling means 30 includes a distribution chamber 33 in which a charging port 32 is provided on both sides of a cooling container 31 into which the concentrated fermentation liquid is charged and a discharge chamber 35 in which the discharge port 34 is provided.

There is a cooling chamber 36 in which cold water is circulated between the distribution chamber 33 and the discharge chamber 35. The distribution chamber 33 and the discharge chamber 35 are communicated with each other in the cooling chamber 36, And a plurality of heat exchange tubes (37) through which the fermentation liquid passes. Reference numeral 38 denotes a cooling water unit.

Accordingly, in the present invention, a cooling process (S6) is performed in which the concentrated fermentation broth is cooled by the cooling water circulated to the cooling chamber (36) during the passage of the concentrated fermentation broth through the heat exchange tube (37).

Therefore, the concentrated fermentation broth obtained through the cooling process S6 is converted into a sweetener. After being stored in a storage tank (not shown), a filling process S7 is performed to fill the container with the sweetener by a filling machine (not shown) .

The filling process S7 and the container sterilization process S8 are already known, so that detailed drawings and explanations thereof will be omitted. Shall be omitted.

Therefore, the present invention can be used not only hygienically, but also in a continuous production process since the manufacturing means is used in manufacturing the starch, so that mass production is possible and the production time is more than 1/2 .

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 inventions. It is self-evident.

10: Extraction means 11: Extraction vessel
12: extraction chamber 13: screen
14: Direct steamer 15: Steam supply room
16: circulation pump 17: door
18: outlet 19: inlet
20: Concentrating means 21: Concentrated container
22: enrichment chamber 23: steam supply chamber
24: motor 25: impeller shaft
26: impeller 27: inlet
28: exhaust port 29: vacuum pump
30: cooling means 31: cooling container
32: input port 33: distribution room
34: exhaust port 36: cooling chamber
37: heat exchange tube 38: cooling water unit
S1: raw material preparation S2: extraction process
S3: The juicing process S4: The chilling process
S5: Enrichment process S6: Cooling process
S7: filling process S8: container sterilization process

Claims (7)

An apparatus for manufacturing a kitchen tile;
A screen 13 provided on the extraction chamber 12 in the extraction vessel 11 to raise the called rice H and a direct steam emitter (not shown) provided on the lower portion of the screen 13, A steam supply chamber 15 provided outside the extraction vessel 11 for supplying thermal energy to the extraction chamber 12 and an inlet of the fermentation agent injected through the inlet 19 below the screen 13, (18) for discharging the fermentation liquid of the extraction chamber (12), a circulation pump (16) for circulating the liquid to the upper part of the extraction chamber (12) 10);
A steam supply chamber 23 provided outside the concentrate vessel 21 for supplying thermal energy to the concentrate chamber 22 and a concentrate vessel 21 having an inlet 27 and a concentrate chamber 22 into which the fermentation liquid is injected, A concentrating means 20 having an outlet 28 for discharging the concentrated fermentation broth and a vacuum pump 29 for discharging steam under pressure of the concentrating chamber 22;
A distribution chamber 33 having a charging port 32 and a discharge chamber 35 having a discharge port 34 are provided on both sides of the cooling container 31 into which the concentrated fermentation liquid is injected. The distribution chamber 33 and the discharge chamber 35 And a plurality of heat exchange tubes 37 through which the concentrated and fermented liquid is passed are formed in the cooling chamber 36 so that the distribution chamber 33 and the discharge chamber 35 are communicated with each other, And a cooling means (30) provided for cooling the cooking chamber.
The steam extracting apparatus according to claim 1, characterized in that a heat insulating material (15a) is further provided on the outside of the steam supplying chamber (15) of the extracting means (10) and a steam discharge safety valve (11b) .
The apparatus according to claim 1, further comprising an impeller (26) provided on an impeller shaft (25) rotated by a motor (24) to stir the fermentation liquid in the concentration chamber (22) of the concentration means .
Using the apparatus for producing a rinse aid of claim 1;
A raw material preparation step (S1) of a first step in which water and rice are poured into a container, called rice called 720-750 minutes, and malt called water;
The boiled rice is placed on the screen 13 of the extraction chamber 12 of the extraction means 10 and the cooked rice H emitted from the flame steam emitter 14 is cooked to make the rice H, The fermentation broth mixed with maltose and purified water called the lower portion of the fermentation broth 13 is fed and circulated by the circulation pump 16 to the upper portion of the roasted rice while being heated by the steam of the steam supply chamber 15, An extraction step (S2) of a second process for making a decision as to whether or not the process is to be performed;
(S3) of a third process in which the uncooked cakes pulled out from the extraction chamber (12) are compressed by a hydraulic machine and the fermented liquid contained in the cakes is squeezed;
A chewing step (S4) of a fourth step of causing the fermentation broth obtained by compressing the fermented broth drained in the extraction chamber (12) and the fermented broth obtained by compressing the removed fermented broth to be molten by the gas fire so as to cause the fermentation broth to melt;
The fermentation liquid is introduced into the concentration chamber 22 of the concentration means 20 and heated by the steam heat while being stirred by the impeller 26 rotated by the power of the motor 24 so that the water component contained in the fermentation liquid is evaporated, (S5) of the fifth process for causing the concentrated fermentation broth to be discharged to the pump (29);
And cooling the concentrated fermented broth by cooling water circulated to the cooling chamber in a process of passing the concentrated fermented broth through the heat exchange tube of the cooling means. Wherein the method comprises the steps of:
5. The method according to claim 4, wherein rice flour (H) called flour steam, which is discharged from the direct steamer (14) in the extraction process (S2), is cooked at 120 DEG C for 60-70 minutes to be a rice cake, Wherein the fermentation is carried out by maintaining the temperature at 60 占 폚 for 8 hours under the condition of heating to 60 占 폚 by steam heat. The method of manufacturing a sweetener according to claim 4, wherein the fermentation liquid is heated at 120 DEG C for 12 hours by gas fire in the chewing step (S4) so that the fermentation liquid is molten.
[6] The method of claim 4, wherein the fermentation liquid is heated by steam at 100 [deg.] C for 8 hours in the concentration step (S5).

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