KR101803754B1 - Crispy stir-fried rice manufacture equipment - Google Patents

Abstract

According to the present invention,
It is possible to feel the crispy texture of the surface by removing some of the water contained in the preparation of the rice cake, and it is possible to feel the crispy taste and the chewy taste at the same time when eating the rice cake with the chewy texture inside. The present invention relates to an apparatus for manufacturing a rice cake cake for tteokbokki having a crispy texture, which can be filled with materials, and which can provide an effect of providing crispness, chewiness and various gourmet feelings.

Description

[0001] The present invention relates to a Crispy stir-fried rice production equipment,

The present invention relates to an apparatus for manufacturing a rice cake cake, which removes a part of moisture contained in the rice cake to produce crispy texture and chewy texture, The present invention relates to a rice cake maker for a rice cake cake having a crispy texture.

It is produced by extruding rice cake dough in a long form and then cutting it into a certain length, and it is one of the food materials that adults and grown-ups are made for snacks such as tteokbokki and enjoyed.

The recipe for making such rice cake using traditional rice cake is very difficult, so it has been gradually faded. Recently, it has been cooked using simple sauce.

A typical process for producing rice cakes is described with reference to the contents disclosed in Japanese Patent Application No. 10-1119675.

Japanese Patent Laid-Open Publication No. 10-2000-0061710 discloses a method of forming a hollow portion in a raw material input port of a molding machine so as to form a hollow portion during molding in a known glaze forming method and manufacturing a karaoke rice cake having hollow portions such as a cylinder, When cooked for tteokbokki, it will be cooked in a short time so that you can feel the chewy taste of rice cakes as it is. And you can taste the unique flavor unique to tteokbokki until the inside part is spiced. A manufacturing method has been introduced.

In addition, in Patent Document 10-2004-0074363, potatoes and sweet potatoes are cut into small pieces, and the pieces are dipped in water for about 1 hour. Potatoes, sweet potatoes and pumpkins are each put in a steamer and boiled and cooled. Then, rice flour and wheat are mixed at a proper mixing ratio The resulting mixture was mixed with a mixture of rice flour and wheat flour mixed with potatoes, sweet potatoes, and pumpkins, and the mixture was kneaded. Then, the mixture was kneaded And the finished material is put in a pressure steamer and molded through a rolling machine for tteokbokki to manufacture a tteokbokki.

In addition, Japanese Patent Application Laid-Open No. 10-2011-0023643 discloses a method in which seafood including squid, mussel, shrimp, etc. is ground to a predetermined size by a grinder and then mixed with salt, followed by mixing rice flour with pulverized rice flour, Which is cut into a predetermined size to prepare a seaweed rice cakes cooked together with rice flour and seafood pellets that provide a smooth texture during eating, and a manufacturing method thereof.

In contrast, in Japanese Patent Application Laid-Open No. 10-2005-0107276, ham and sausage are crushed to a predetermined size in a blender and then mixed with salt, and rice flour is mixed with pulverized rice flour. The resulting mixture is extruded into a tie- Ham, and sausage rice cake, which are cut into rice, ham and sausage pellets together with soft rice flour, ham and sausage pellets, and ham, sausage rice cake, and a sausage rice cake which can enjoy the taste of sausage.

As a result, various methods of manufacturing tteokbokki to meet the taste of the general public have been developed and popularized by breaking away from the method of manufacturing tteokbokki, which is one of Korean traditional foods, and efforts have been made to diversify the taste of the tteokbokki .

In addition, it is also possible to include cheese in the tteokbokki (Registration Practical Utility Model No. 20-0471014), and to have the hollow shape as described above at the center of the rice gruel so that the inside thereof is filled with various food materials as fillings, Manufacturing methods are being introduced.

However, all of the tteokbokki presented by the above-mentioned preceding materials are manufactured focusing on only the texture of the tteokbokki, and the tteokbokki that provides a crispy texture is not presented.

Registration No. 10-1119675 Japanese Patent Application Laid-Open No. 10-2000-0061710 Published Japanese Patent Application No. 10-2004-0074363 Japanese Patent Application Laid-Open No. 10-2011-0023643 Japanese Patent Application Laid-Open No. 10-2005-0107276

The present invention solves the problems that have not been solved in the market for manufacturing and selling tteokbokki by the other prior arts described above, thereby providing a tteokbokki having a crispy texture on the outer surface of the tteokbokki and having a chewy texture on the inside thereof .

According to an aspect of the present invention,
(200) for removing moisture contained in a dough rice cake which has passed through a first feeding screw (100) which is fed with a dough rice provided in the form of dough forcibly, by vacuum, And a second conveyance screw 300 connected to one end of the first conveyance screw 200 and the second conveyance screw 300 for conveying the dough cake from which the moisture is removed from the vacuum chamber 200. The first conveyance screw 100 and the second conveyance screw 300 ) Comprises an extrusion die (400) for gradually expanding the outer diameter and for extruding the dough rice cake passing through the second feed screw (300) in the form of a rice cake cake,
The outer diameter of the central shaft 210 connecting the first and second conveyance screws 100 and 300 is formed to be smaller than the outer diameter of the gradually increasing rear end of the first conveyance screw 100, The dough cake passing through the first conveyance screw 100 is discharged to the expansion space 220 formed by the space between the inner side of the extruder 10 and the center axis 210, The present invention provides an apparatus for manufacturing a rice cake cake for a tteokbok cooked with a crispy texture, which comprises forming the extended space part (220) in a vacuum atmosphere by a vacuum suction pump (230) connected to the outside.

In addition, the present invention provides a method for producing rice cakes for rice cakes,

delete

delete

delete

delete

delete

A rice dewatering step (S10) in which rice flour is soaked in 5 times as much purified water as the whole weight part, dipped for 24 hours and then dehydrated,

A wet milling step (S20) of wet-milling the ground rice with the above-mentioned rice dewatering process using a pulverizer,

A kneading process (S30) for obtaining kneaded rice cakes by spraying steam with a temperature of 110 DEG C by putting the ground rice powder that has been subjected to the wet pulverization process into a paper squeegee,

A dough cake moisture content adjusting step (S40) of making the moisture content of the dough rice cake obtained through the kneading process 55wt%

The dough rice having the set moisture content is supplied to the hopper, and the degree of vacuum of the vacuum 200 existing between the first feed screw and the second feed screw constituting the extruder is set to 10 mm Hg, and the moisture contained in the dough rice is set to 1 A dough-cake vacuum process (S50) for removing the tea,

The dough-shaped rice cake in which the first moisture has been removed is passed through the second feed screw of the extruder through the moisture removal process of the dough-shaped rice cake, and the heating part maintained at a temperature of 300 ° C provided in the extrusion die connected to the second feed screw is rapidly passed (S60) for removing water contained in the surface of the rice cake-like shaped rods passing through the extrusion die so as to allow the water to pass through the extrusion die for 1 second to pass through in an oven at a temperature of 300 ° C,

The present invention provides a method for manufacturing a rice cake cake for tteokbokki having a crispy texture, which is completed through a cutting process (S70) for cutting a roasted rice cake having a bar shape having been subjected to the process of removing moisture from the rice cake to a predetermined size.

The glaze rice cake produced by the apparatus for producing rice cake cake for tine roast according to the present invention has a relatively low moisture content on the outer surface and a relatively crispy texture can be felt, So that various mouthfeel can be provided.

FIG. 1 is a flow chart showing a process of making a rice cake for rice cakes in accordance with the present invention in a time series
2 is a cross-sectional view schematically showing an apparatus for manufacturing rice cakes for rice cakes according to the present invention
FIG. 3 is a cross-sectional view of another embodiment of the present invention in which a heater is provided instead of an oven at the end of the extruder,
4 is a view showing a configuration of a central axis connecting the first conveyance screw, the second conveyance screw, and the first and second conveyance screws applied in the present invention
Fig. 5 is a view showing an example in which, when the rice cake is manufactured using the present invention, other contents can be filled in the rice cake to be extruded
6 is a schematic drawing showing another embodiment using the present invention

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

It is to be understood that the words or words used in the present specification and claims are not to be construed in a conventional or dictionary sense and that the inventor can properly define the concept of the term in order to describe its invention in the best way Accordingly, the present invention should be construed as meaning and concept consistent with the technical idea of the present invention. Therefore, the embodiments described in the specification of the present invention and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and do not represent all the technical ideas of the present invention. It should be understood that various equivalents and modifications are possible or possible.

As shown in the figure, in the apparatus for manufacturing rice cakes for rice cakes,

A first feeding screw 100 for feeding a kneading batter provided in a kneading form and forcibly feeding the batter,

A vacuum 200 for removing moisture contained in the dough cake having passed through the first conveyance screw 100 by vacuum,

A second conveyance screw 300 connected to the distal end side of the vacuum chamber 200 for conveying the dough cake removed moisture from the vacuum chamber 200 again,

And an extrusion die 400 provided at the tip of the second conveyance screw 300 for extruding the dough rice cake passing through the second conveyance screw 300 in the form of a rice cake.

As shown in the drawing, the first conveying screw 100, the vacuum 200 and the second conveying screw 300 are sequentially connected to the inside of the apparatus of the present invention, and the end of the second conveying screw 300 And an extrusion die 400 for discharging the rice cake into a rice cake (right end in the drawing).

The hopper 110 is provided with a kneading rice cake to be kneaded by mixing the crushed rice flour and other grains at the upper side of the apparatus, that is, the upper side of the first conveyance screw 100.

The dough rice cake may be kneaded using rice flour for making rice cakes for manufacturing tteokbokki, or other grains as described above may be mixed and kneaded at a predetermined ratio, and kneaded using other ingredients will be.

On the other hand, the first conveying screw 100 has a conical shape so that the outer diameter of the first conveying screw 100 becomes relatively larger from the hopper 110 side toward the vacuum 200 side.

Also, the second conveyance screw 300 is formed in a conical shape like the first conveyance screw 100, and the outer diameter of the second conveyance screw 300 is gradually increased toward the extrusion die 400 side.

In addition, the pitch distances of the mountains and mountains in the screws 120 and 310 formed by the outer peripheral surfaces of the first and second conveyance screws 100 and 300 are gradually widened.

That is, the kneading mats inserted through the hopper 110 are pressed and conveyed toward the vacuum 200, which is connected to the rear end of the hopper 110 through the first conveying screw 100. The outer diameter gradually increases during the conveying process, So that the pitch distance between the mountains and the mountains is also widened so that the pressing force for pressing the dough-shaped rice cake increases as it goes to the rear end of the first feeding screw 100.

The second conveyance screw 300 is also the same as the first conveyance screw 100 so that the dough cake having passed through the vacuum chamber 200 flows into the second conveyance screw 300 and is conveyed to the second conveyance screw 300 when the conveyance screw 300 is conveyed. 300 are gradually widened and the distances between the mountains and the mountains of the screw 120 formed by the outer diameters of the screw 120 are also widened so that the pressing force is gradually increased and the extrusion die 400) with a strong pressing force.

The first conveying screw 100 and the second conveying screw 300 are formed with a pivot 200 so that the outer diameter of the first conveying screw 100 gradually increases, The center shaft 210 of the vacuum 200 for connecting the first and second conveyance screws 100 and 300 is connected to the outer diameter of the rear end of the first conveyance screw 100 and the outer diameter of the second conveyance screw 300, Is formed to be relatively smaller than the outer diameter of the tip end of the base.

The outer diameter of the center shaft 210 of the vacuum chamber 200 is relatively smaller than the outer diameter of the rear end of the first conveying screw 100 and the outer diameter of the distal end of the second conveying screw 300, An extended space 220 between the inner side and the central axis 210 is formed.

Therefore, when the dough is introduced into the hopper 110 by the first conveyance screw 100 and flows into the vacuum chamber 200, the dough cake is introduced into the extruder 10 by the central axis 210 having a relatively small outer diameter. The pressure is rapidly reduced to the expansion space 220 and the dough is supplied.

That is, the dough-shaped rice cake supplied to the extended space 220 is pressurized by the strong pressure and the pressure is lowered by sudden pressure change, and is administered to the extended space 220. In this process, A vacuum suction pump 230 connected to the side of the extension space 220 of the vacuum chamber 200 for discharging a part of the water and moisture contained in the dough cake to the outside, .

Therefore, when the dough is introduced into the extension space 220 of the vacuum chamber 200, the pressure of the dough cake which is strongly compressed and transported through the first conveyance screw 100 is lowered and the vacuum is suctioned from the outside, A certain amount of moisture contained in the water may be discharged to the outside.

Meanwhile, the moisture contained in the dough is removed through the vacuum chamber 200 and then conveyed to the extrusion die 400 through the second conveyance screw 300. At this time, As the outer diameter of the feed screw 300 is widened, the pitch distance between the screw 310 and the screw 310 is also widened. Therefore, the pressure is gradually increased and is transferred to the extrusion die 400 in a state of being compressed at a high pressure.

The extrusion die 400 is connected to one end of the second conveyance screw 300 as shown in the figure and is configured to be extruded so as to have a bar shape like a rice cake in a stage where the dough is finally discharged to be.

The extrusion die 400 may be implemented by employing a conventional extrusion die 400.

And a heating unit 500 surrounding the extreme end of the extrusion die 400 (the end portion of the dough-shaped rice cake formed and discharged).

The heating unit 500 is a device for once more removing the moisture contained in the outer surface of the rice cake which is extruded in the form of a rod like a rice cake and discharged.

The contents are connected to a supply line 610 connected to the inside of the extrusion die 400 so that a space is formed inside the extrusion die 400 so that a separate food material can be injected and filled in the gel space. The filling inlet 600 may be formed.

In this case, various filling materials can be used for the filling inlet 600. For example, when filling the cheese, the inside of the rice cake drained through the extrusion die 400 can be filled with cheese. In addition, Can be injected and filled in the form of gel, so that it can be supplied to the center of the rice cake.

At this time, the cross section of the supply line 610 may be formed variously. According to the supply line 610 having such a cross-sectional change, the inner hollow section of the discharged rice cake can be extruded in various shapes as shown in Fig.

The heating unit 500 may not be provided directly outside the extrusion die 400 but may be supplied to the oven 700 through the extrusion die 400 and may be passed through the oven 700 The moisture contained in the outer surface of the rice cake can be removed.

It is needless to say that the heating unit 500 or the oven 700 can be used to manufacture rice cakes for rice cakes.

As described above, the rice cake for tteokbokki was prepared by the following examples using the constitutions of the present invention, and comparative examples for comparison with the examples were conducted.

First, the rice flour is immersed in the purified water for 5 times as much as the whole weight of the flour, and then dipped for 24 hours. The flour is dewatered (S10) and wet pulverized using a pulverizer (S20)

The ground rice powder obtained through the wet pulverization process (S20) was put in a squeegee and steamed to have a temperature of 110 DEG C to obtain a dough rice cake. The moisture content was 55% (S30; kneading process and S40 ; Process of controlling moisture content of dough rice cake)

The moisture content may be regulated by a known method commonly used for the preparation of rice cakes.

< Example  1>

In the first embodiment of the present invention, the moisture content of the dough rice cake supplied to the hopper 110 is set to 55%, and the diameter of the diced rice cake diced through the extruder 10 of the present invention is 20 mm.

In the first embodiment, the degree of vacuum in the vacuum chamber 200 was 10 mm Hg (S50: vacuuming process), and the heating unit 500 or 300 The average residence time was 1 second in the oven 700 where the temperature was maintained. The surface was fried (S60;

< Example  2>

In the second embodiment of the present invention, the moisture content of the kneaded rice cake supplied to the hopper 110 was set to 55%, and the diameter of the rice cake dumped through the extruder 10 of the present invention was 20 mm. (The same as in the first embodiment)

In the second embodiment, the degree of vacuum in the vacuum chamber 200 was 100 mm Hg, and the temperature of the heating unit 500 provided in the extrusion die 400 was set to 300 ° C or the temperature was set to 300 ° C So as to pass through the oven 700 for one second.

< Example  3>

In the third embodiment of the present invention, the moisture content of the dough rice cake supplied to the hopper 110 is set to 55% as in the first and second embodiments, and the dough is set to have a diameter of 10 mm.

The degree of vacuum in the vacuum chamber 200 at this time was 100 mm Hg and the temperature of the heating unit 500 provided in the extrusion die 400 was set at 300 ° C. When the oven 700 was used, Lt; RTI ID = 0.0 &gt; 1 C &lt; / RTI &gt; when passing through the oven (700).

< Comparative Example  1-1>

In Comparative Example 1-1, the vacuum condition in the vacuum 200 as in the present invention was not given.

That is, in Comparative Example 1-1, the moisture content supplied to the hopper 110 was made equal to 55%, the degree of vacuum was 760 mm Hg, which is the same condition as the atmospheric pressure, and the diameter discharged to the rice cake was 20 mm Respectively.

Also, the temperature of the heating unit 500 and the oven 700 was set at 300 ° C.

That is, in Comparative Example 1-1, the temperature of the heating unit 500 and the oven 700 were set at the atmospheric pressure and the temperature of the oven 700 were set in the same manner as in Example 1, respectively.

< Comparative Example  1-2>

On the other hand, in Comparative Example 1-2, conditions were set different from those of Comparative Example 1-1.

That is, in Comparative Example 1-2, the moisture content supplied to the hopper 110 was made equal to 55% as in Example 1 or Comparative Example 1-1, and the degree of vacuum was set to the same condition as the atmospheric pressure 760 mm Hg, and the diameter of the rice gruel was 20 mm as in Example 1 and Comparative Example 1-1.

On the other hand, the temperature of the heating unit 500 or the oven 700 was set at room temperature to produce the rice cakes.

< Comparative Example  2>

Comparative Example 2 has the same conditions as those of Comparative Example 1-2, except that the moisture content contained in the dough rice cake supplied to the hopper 110 was set at 55% to 60%.

That is, in Comparative Example 2, the moisture content of the kneaded rice cake supplied to the hopper 110 was set to 60%, and the degree of vacuum was 760 mm Hg, which is the same condition as the atmospheric pressure. 20 mm.

The temperature of the heating unit 500 and the oven 700 were set at the same temperature as in Comparative Example 1-2 to prepare the rice cakes.

Compared with the first, second and third embodiments as described above, the comparative example 1-1 and the comparative example 1-2 to be compared with the first embodiment were compared with each other. Compared with the second embodiment, The results are shown in Table 1 and Table 2, respectively.

Vacuum degree
(mmHg) Heating part or oven temperature (캜) diameter
(mm) Early
Moisture content Example 1 10 300 20

55 wt% Example 2 100 300 20 Example 3 100 300 10 Comparative Example 1-1 760 300 20 Comparative Example 1-2 760 Room temperature 20 Comparative Example 2 760 Room temperature 20 60 wt%

Table 1 shows the degree of vacuum, the temperature of the heating part or the oven, the diameter of the prepared rice cake, and the moisture content included in the dough rice which is initially introduced into the hopper side.

The results are shown in Table 2 as a result of producing the rice cakes in the apparatus for producing rice cakes according to the present invention (i.e., stage 1) using the conditions shown in Table 1.

After processing
Moisture content
wt%
Crispy
Kosi
Crispy
Kosi Example 1 20 ◎ ○ 8.1 ± 0.7 9.0 ± 0 Example 2 30 ◎ ○ 7.6 ± 0.9 7.1 ± 0.6 Example 3 25 ◎ ◎ 9.0 ± 0 7.9 ± 0.4 Comparative Example 1-1 52 ○ △ 7.1 ± 0.3 5.2 ± 0.9 Comparative Example 1-2 53 × × 0 ± 0 4.6 ± 0.5 Comparative Example 2 58 × × 0 ± 0 4.0 ± 0.2

In the case of Table 2, rice cakes made using the rice cakes prepared according to the conditions of each of Examples 1 to 3 and Comparative Examples 1-1, 1-2, and Comparative Example 2 were randomly selected after 15 consumers were cooked and crispy And the average value and the standard deviation were calculated. The higher the numerical value, the more the desired target value is shown.

As described above, when the tteokbokki is prepared using a conventional seasoning after obtaining the rice cakes for tteokbokki satisfying the conditions of the embodiment of the present invention, the texture of the tteokbokki, especially crispy and chewy texture, And when a separate foodstuff such as cheese is supplied in the form of a gel to the central portion of the rice cakes, it is possible to provide a distinctive unique taste.

6 may be also possible. Unlike the above-described embodiments, however, the present invention can also be applied to the case of FIG. 6, in which the rice malt discharged through the extrusion die 400 of the present invention is first cut through the cutter 900 and then supplied to the frying pan 800 And can be fried.

Even in such a case, the above-described texture, that is, the surface of the rice cake can be felt crispy, but the inside can exhibit a chewy texture as it is.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Various modifications and changes may be made.

Accordingly, it is to be understood that the technical idea of the present invention is to be understood by the following claims, and all of its equivalents or equivalents fall within the technical scope of the present invention.

100; A first conveying screw 110; Hopper
120; Screw 200; Jean
210; A central axis 220; Expansion space
230; Vacuum suction pump 300; Second conveying screw
310; Screw 400; Extrusion die
500; A heating unit 600; Contents Filling inlet
610; A supply line 700; Oven
800; Deep fryer 900; cutter
S10; Spicy dehydration process
S20; Wet grinding process
S30; Kneading process
S40; Moisture Content Control Process
S50; Vacuum process
S60; Dough rice cake surface moisture removal process
S70; Cutting process

Claims (10)

delete delete delete delete delete (200) for removing moisture contained in a dough rice cake which has passed through a first feeding screw (100) which is fed with a dough rice provided in the form of dough forcibly, by vacuum, And a second conveyance screw 300 connected to one end of the first conveyance screw 200 and the second conveyance screw 300 for conveying the dough cake from which the moisture is removed from the vacuum chamber 200. The first conveyance screw 100 and the second conveyance screw 300 ) Comprises an extrusion die (400) for gradually expanding the outer diameter and for extruding the dough rice cake passing through the second feed screw (300) in the form of a rice cake cake,
The outer diameter of the central shaft 210 connecting the first and second conveyance screws 100 and 300 is formed to be smaller than the outer diameter of the gradually increasing rear end of the first conveyance screw 100, The dough cake passing through the first conveyance screw 100 is discharged to the expansion space 220 formed by the space between the inner side of the extruder 10 and the center axis 210, Wherein the expansion space (220) is formed in a vacuum atmosphere by a vacuum suction pump (230) connected to the outside.
delete delete delete delete

Images