KR101875010B1 - Well-being barley dough manufacturing equipment - Google Patents
Well-being barley dough manufacturing equipment Download PDFInfo
- Publication number
- KR101875010B1 KR101875010B1 KR1020170076322A KR20170076322A KR101875010B1 KR 101875010 B1 KR101875010 B1 KR 101875010B1 KR 1020170076322 A KR1020170076322 A KR 1020170076322A KR 20170076322 A KR20170076322 A KR 20170076322A KR 101875010 B1 KR101875010 B1 KR 101875010B1
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- KR
- South Korea
- Prior art keywords
- dough
- forming
- unit
- tray
- barley
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
- A21C11/008—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases by press-rolling
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/02—Embossing machines
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C14/00—Machines or equipment for making or processing dough, not provided for in other groups of this subclass
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
Description
More particularly, the present invention relates to an apparatus for manufacturing a well-being barrel dough, and more particularly, to a dough for making a pizza dough by mixing a proper proportion of a dough with a proper flavor while lowering calories and calories, The present invention relates to a well-being barrel dough manufacturing apparatus capable of shortening a manufacturing time and providing a uniform quality dough by automating a process of molding the wafer into a disk shape in advance.
Pizza typically mixes flour, water, yeast (yeast), and other additives, ages for a certain period of time after dough and makes dough, and cheese, vegetables, meat, sauces or other ingredients It is the food which is made by baking in the oven etc. after putting on the material.
These pizzas are easy to eat and provide enough calories to serve as a substitute for meals. Depending on the type of toppings placed on the dough and the thickness of the dough, various pizza pizzas are provided to meet consumer needs.
At this time, there are various kinds of dough depending on the thickness, the material to be added, the aged time, and the decoration form of the rim portion. Thin pine thinner which makes the thickness of the dough thin and saves the texture of the whole pizza There is a dowry.
Since the thin dough of the thin pizza dough is thin, the taste and texture of the topping are not deteriorated by the taste and texture of the dough, so that the taste and texture of the topping can be further enhanced. The amount of flour is low, so the calories can be lowered and is mainly used for diet or snack.
On the other hand, as described above, the material forming the dough is formed by mixing water, yeast, other additives, and milk and cheese, etc. in the main flour, which is the main ingredient, but it is one of the factors causing obesity or adult diseases due to high calorie content .
In order to solve such a problem, there has been provided a manufacturing method of a dough in which a well-being material for health is added to a dough forming material. In the patent document 10-2013-0106041 (published on Mar. 31, 2013) And a pizza using the same and a method of manufacturing the same. The main feature of the pizza is that it comprises at least one powder selected from the group consisting of premix, purple cone powder and purple sweet potato powder, sugar, yeast, , And has a purple color as a whole, and provides a purple cone-shaped purple dot pattern.
In addition, as for a conventional process for producing a pizza dough, a dough material is mixed in a large kneader and then kneaded. The dough is cut by a predetermined amount and then aged for a predetermined time to form a first dough. The operator pushes the tea dough into the plunger and spreads it widely in the form of a disk having a certain thickness.
That is, to form a dough for pizza, it is possible to form a uniform first dough in a short time through a mechanical device until a large amount of dough is kneaded and aged. However, in order to use the first dough, There is a problem in that it takes a long time in the manufacturing process and it is difficult to provide a uniform quality dough.
DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a pizza dough which is made by adding chalky, multi-cereal, chlorella, pine needle and the like to reduce calorie consumption and reduce obesity and provide healthy functional dough And provides the dough manufacturing apparatus and the manufacturing method thereof for forming the dough as a thin pizza dough. Thus, the productivity can be improved and the labor cost can be lowered through the automated process, so that the price competitiveness of the product can be increased and the uniformity of quality can be obtained The present invention provides a well-being barley dough manufacturing apparatus.
In order to accomplish the above object, the present invention provides a kneader for kneading a kneaded dough after kneading the dough for kneading, kneading and discharging kneaded dough by a predetermined amount, A transporting unit including a transporting tray unit for transporting the dough to an upper surface thereof and a tray rotating motor disposed below the transporting tray unit for rotating the transporting tray unit in a horizontal direction; A dowel forming unit for forming a dowel in a circular plate dowel having a predetermined size and a predetermined thickness; and a plurality of forming protrusions formed on the outer circumferential surface of the dowel forming dowel, the both ends of which are rotatably supported by the fixing bracket, And a pore forming unit including a pore forming roller provided with a plate.
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The dough molding unit may include a rotation plate on which the transferred dough is placed on an upper surface, a base plate on which the rotation plate is rotatably positioned, and a support provided on both ends of the base plate, A pressing means disposed above the rotating plate and including a pressing roller arranged to be movable up and down and an elevating and lowering means for moving the pressing roller up and down; And a driving unit including a driving magnet provided at a distal end of the moving rod.
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The present invention as described above can prevent the obesity, adult disease, diabetes, hypertension and the like by providing the dough containing the ingredient beneficial for the health of the consumer by forming the dough for the pizza. By automating the manufacturing process, It is possible to reduce the labor cost and increase the price competitiveness of the product.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1A is a schematic view showing a welling barley dough producing apparatus according to the present invention. FIG.
1B is a schematic perspective view showing a kneader according to the present invention.
2 is a detailed view showing a dough molding unit of a well-being barley dough manufacturing apparatus according to the present invention.
3 is a state diagram showing an operation state of the dough forming unit of the wellness barley dough manufacturing apparatus according to the present invention.
4 is a detailed view showing a pore-forming unit of the well-being barley dough producing apparatus according to the present invention.
FIG. 5 is a flowchart showing a well-known barley dough manufacturing method according to the present invention in order; FIG.
Hereinafter, other objects and features of the present invention will be apparent from the following description of embodiments with reference to the accompanying drawings.
Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be interpreted in an ideal or overly formal sense unless explicitly defined in the present application Do not.
1 to 4, the welling barley
The
The material for forming the dough to be kneaded through the
At this time, the barley is a functional crop which does not contain harmful substances because it has a high stickiness compared to ordinary barley and does not have pests more than other crops because it does not need to spray pesticide. It contains a lot of vitamins and minerals, It is good for digestion and improves bowel function. Betaglucan is 50 times as much as rice and 7 times as high as wheat, so it is known as a diet food by suppressing fat accumulation. It is also effective in preventing heart disease and diabetes by decreasing cholesterol level. will be.
Therefore, in the present invention, the dough provides a well-being functional dow that can prevent the obesity, maintains the health of the consumer by using the pellets which are well digested and contain various nutrients, You can do it.
On the other hand, chlorella used as an additive material of the kneaded product is a green algae plant, which contains carbohydrate, protein, and fat, and also contains vitamins and fiber, and is recognized as a food of the future as a substitute food. However, there was a disadvantage in that there was no taste and digestion absorption rate was low.
In order to compensate for the above disadvantages, the present invention uses chlorella which increases the digestion and absorption rate through aseptic culture technology and cancer culture technology. It can neutralize the taste by controlling the weight to be mixed, and can contain vitamins, fibers and the like In addition, it is possible to obtain a relatively visual effect rather than a dull dough of flour color by finely changing the color of the dough.
In addition, the pine needle used in the kneaded product, as described in an article such as "Honcho Gangmok", treats the maltose, grows hair, and relaxes the penis, To remove the antioxidant. However, since the flavor is worn out and tasted, the present invention can neutralize the flavor by controlling the weight of the mixture, and can only contain components beneficial to the human body.
As can be seen from the materials of the dough and the material of the kneaded product, the dough provided through the present invention provides a beneficial ingredient to the health of the consumer. In particular, by preventing the obesity and improving the digestive function and using the fiber- Can be improved.
The
Among the components of the
The
The
The
At this time, the quantitative forming
The discharging
The
In order to prevent the
The release mechanism fork means 23 may be composed of a plurality of
The
The
The
The
The rotation support means 30A includes a
The
The
That is, the
The
That is, as shown in FIG. 3, the
The pressing means 30B includes a
The pressure roller (34) is a roller which is provided at both ends with a shaft and rotates freely, and a shaft provided at both ends is rotatably coupled to the pressure roller bracket (36).
The
The
At this time, the elevating and lowering means 35 is disposed at the center so that the elevating and lowering means 35 can be rotated when the
The driving means 30C includes a
The driving
When the
At the same time, the pressing
At this time, the
That is, in the case of the original dow, the thickness of the rim is 2.0 to 2.2 cm and the center is 1.0 to 1.3 cm. In the case of Napoli dough, the rim thickness is 1.2 to 1.5 cm and the center is 0.3 to 0.5 cm. It is preferable that the die is formed with 0.3 ~ 0.5Cm as a whole without any distinction between the rim and the center, and the dough forming unit can form the dough by raising or lowering the pressure roller according to the dough to be formed.
Accordingly, in the above description, the dough forming unit can form dough of various thickness desired by the user, and it is possible to form dough of different thickness through one apparatus.
The
The pouring
At this time, the
The thus constituted well-being barley
A method of manufacturing a welling barrow dough according to the present invention will be described with reference to FIG.
First, a first step (S10) of forming a flour dough formed by mixing wheat flour, chalcopyrite, multi-cereal, whey powder, and yeast into a kneader, kneading at low speed and mixing
In the first step (S10), wheat flour, chalory, multi-cereal, whey powder and yeast are mixed at a low speed, and then soybean oil is added and mixed.
The second step (S20) is a step of forming a kneaded product by mixing water, pure white sugar, purified water, chlorella, and pine needles. At this time, And in the winter when the outside temperature is low, 14-18 ° C water is used.
This is to prevent the flour dough from clumping in the form of lumps or separating into the form of small pellets in the opposite manner, depending on the water temperature.
In the third step (S30), the dough is formed by mixing the dough with the dough, which is kneaded at low speed for 2-3 minutes and then at high speed for 6-7 minutes.
At this time, first mix at low speed to allow the dough to penetrate entirely into the dough. Also, the low and high speed kneading times can be adjusted depending on the total weight of the pastry dough and kneaded material used.
The fourth step (S40) is a step of feeding the formed dough to the dough forming unit, and the dough is transferred to the dough forming unit through a transfer unit including a transfer disc tray and a tray rotating motor for rotating the dough. At this time, when a plurality of dough forming units are provided, the dough may be alternately distributed and transferred to each dough forming unit through the branching unit.
The fifth step (S50) is a step of molding the dough dough into a disk-shaped dough through the dough forming unit, and the dough dough is formed into a flat disk-shaped dough And then discharges it to the next process.
The sixth step (S60) is a step of forming pores in the disk-shaped dough. In the disk-shaped dough formed through the fifth step, a plurality of pores are formed through the pore-forming unit, It is preferable that it is formed so as to have a thin thickness as compared with the case of FIG. That is, the pores are formed in the form of grooves that do not penetrate the disk-shaped dough up and down so that external air is circulated through the pores in the aging step, thereby shortening the aging time of the dough, and at the same time, You can get it.
As described above, the present invention has been described with reference to particular embodiments, such as specific elements, and specific embodiments and drawings. However, it should be understood that the present invention is not limited to the above- And various modifications and changes may be made thereto by those skilled in the art to which the present invention pertains.
Accordingly, the spirit of the present invention should not be construed as being limited to the embodiments described, and all of the equivalents or equivalents of the claims, as well as the following claims, belong to the scope of the present invention .
1: Well-being barley dough manufacturing equipment
10: kneader 20: feeder
30: dough molding section 40: pore forming section
30A: rotation supporting means 30B: pressing means
30C: driving means
Claims (4)
A feed tray 21 disposed on one side of the kneader 10 and having a dough 100 discharged from the kneader 10 on an upper surface thereof and a feed tray 21 disposed below the feed tray 21, A tray rotating motor 22 for horizontally rotating the rotary disk tray 21; a plurality of branch pipes 251 connected to the transfer tray 21; a rotary door 251 for opening and closing the branch pipe 251; (20) including a branching means (25) including a first branch (252)
A dough forming unit 30 for molding the dough 100 transferred through the transfer unit 20 into a disk-shaped dough 110 having a predetermined size and thickness;
By forming pores in the transferred disk-shaped dough 110,
(40) including pore shaping rollers (41) having both end portions rotatably supported by the fixing bracket (43) and having a plurality of molded stone substrates (42) protruded outward on the outer peripheral surface But,
The dough molding unit (30)
A rotary plate 31 on which the dowel 100 transferred is placed on the upper surface, a base plate 32 on which the rotary plate 31 is rotatably positioned, A free rotation roller 331 is provided at one end and a shaft coupling roller 332 coupled to the motor shaft of the position changing motor 333 is provided at the other end to rotate the shaft coupling roller 332 by 180 ° A rotation support means 30A including a support 33 for transferring the dough to be formed on the upper surface of the rotary plate 31 to the pore forming portion 40 side;
A pressing means 30B disposed above the rotary plate 31 and including a pressing roller 34 arranged to be movable up and down and an elevating and lowering means 35 for moving the pressing roller 34 up and down, ;and,
A cylinder 37 disposed below the base plate 32 and having a moving rod 371 moving upward and downward through an applied power source and a driving magnet 38 provided at a distal end of the moving rod 371, And a drive means (30C) including the drive means (30C).
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KR1020170076322A KR101875010B1 (en) | 2017-06-16 | 2017-06-16 | Well-being barley dough manufacturing equipment |
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KR1020170076322A KR101875010B1 (en) | 2017-06-16 | 2017-06-16 | Well-being barley dough manufacturing equipment |
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100452406B1 (en) * | 1996-07-25 | 2004-10-12 | 카트챠도우리안 푸잔트 | Apparatus and Method for Making Pizza |
KR100866662B1 (en) * | 2007-06-18 | 2008-11-04 | 이대훈 | Pizza pie dough manufacturing device |
KR101311385B1 (en) * | 2011-07-12 | 2013-09-25 | 이순락 | Manufacturing method of red ginseng pizza |
-
2017
- 2017-06-16 KR KR1020170076322A patent/KR101875010B1/en active IP Right Grant
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100452406B1 (en) * | 1996-07-25 | 2004-10-12 | 카트챠도우리안 푸잔트 | Apparatus and Method for Making Pizza |
KR100866662B1 (en) * | 2007-06-18 | 2008-11-04 | 이대훈 | Pizza pie dough manufacturing device |
KR101311385B1 (en) * | 2011-07-12 | 2013-09-25 | 이순락 | Manufacturing method of red ginseng pizza |
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