KR101875010B1 - Well-being barley dough manufacturing equipment - Google Patents

Well-being barley dough manufacturing equipment Download PDF

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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
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Application number
KR1020170076322A
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Korean (ko)
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전해명
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전해명
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Priority to KR1020170076322A priority Critical patent/KR101875010B1/en
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21CMACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/004Other 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
    • A21C11/008Other 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
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21CMACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/02Embossing machines
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21CMACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C14/00Machines or equipment for making or processing dough, not provided for in other groups of this subclass
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/40Products characterised by the type, form or use
    • A21D13/41Pizzas
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material

Abstract

The present invention relates to a well-being barley dough manufacturing device, and specifically, to a well-being barley dough manufacturing device, capable of manufacturing dough with lowered calories and a clean taste by forming pizza dough by mixing barley of a predetermined ratio and of reducing manufacturing time by automatizing a process of forming the dough in a round disk shape in advance by a dough forming unit and a blow hole forming unit. The well-being barley dough manufacturing device also can provide the dough of even product quality. According to the present invention, the well-being barley dough manufacturing device comprises: a kneading unit kneading materials after injecting materials for forming the pizza dough into the kneading device, and cutting and discharging the kneaded dough as much as a predetermined amount; a transfer disk tray installed on one side of the kneading device, wherein the dough discharged from the kneading device is placed on the upper side of the transfer disk tray; a transfer unit installed on the lower side of the transfer disk tray and including a tray rotation motor rotating the transfer disk tray in a horizontal direction; the dough forming unit forming the dough transferred by the transfer unit as a disk-shaped dough with a predetermined size and a predetermined thickness; and the blow hole forming unit forming air holes on the transferred disk-shaped dough, wherein both ends of the blow hole forming unit are supported by a fixing bracket to rotate and the blow hole forming unit includes a blow hole forming roller having multiple forming protrusion plates protruding from the outer circumference to the outer side.

Description

A well-being barley dough manufacturing equipment

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.

0001. Korean Patent Laid-Open No. 10-2013-0106041 (published on September 27, 2013)

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 dough manufacturing apparatus 1 according to the present invention includes a kneader 10, a transfer section 20, a dough forming section 30, and a pore forming section 40, .

The kneader 10 mixes materials for forming a dough, kneads the dough, kneads the kneaded dough 100 by a predetermined amount, and discharges the dough. The hopper 11, the kneading unit 12, A forming part 13, and a discharging part 14. As shown in Fig.

The material for forming the dough to be kneaded through the kneader 10 is a mixture of wheat flour, chopsticks, multi-cereal, whey powder and yeast, kneaded at low speed, mixed with soybean oil 30 to 40 seconds after kneading, Dough is formed and a batter is formed by mixing water, pure white sugar, purple salt, chlorella and pine needles. After mixing the dough with the dough, the dough is kneaded at low speed for 2-3 minutes and then kneaded at high speed for 6-7 minutes do.

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 kneader 10 has a kneading section 12 and a metering section 13 disposed therein and a hopper 11 at an upper side thereof and a discharge section 14 at one side thereof. A control unit and a control panel for controlling each of the components, driving means such as a driving motor, cylinder, etc. for operating the components, and a power unit for receiving power.

Among the components of the kneader 10, the configurations of the control unit, the control panel, the driving unit, the power unit, and the like are conventional ones, and thus the detailed description of the present invention will be omitted.

The hopper 11 is disposed above the kneader 10 and has an upper end and a lower end opened, and gradually becomes narrower from the upper end to the lower end. Is formed so as to have an inclination angle, and the material charged at the upper end is discharged at a constant speed through the opening at the lower end.

The kneading unit 12 mixes the dough material and the kneaded material introduced from the hopper 11 to form a dough 100. The kneading unit 12 includes a rotating shaft and a plurality of The impeller, and the driving means for rotating the rotating shaft. The rotating shaft, the impeller, and the driving means have been proposed through the registration utility model No. 20-0166774 and the like, and a detailed description thereof will be omitted.

The dough forming unit 13 cuts the kneaded dough 100 through the kneading unit 12 by a predetermined amount so that the dough 100 discharged from the kneading unit 12 is divided into 100 g, And the like.

At this time, the quantitative forming unit 13 includes a cutting blade controlled through a value input by the operator through the control unit and the control panel, and driving means for operating the cutting blade, and the like. In the Utility Model No. 20-2014- 0002877 and the like.

The discharging unit 14 discharges the dough 100 discharged at a predetermined weight through the quantitative forming unit 13 and is formed at one side of the kneader 10 and is used for conveying the conveying unit 20 It is preferable that the dough pieces 100 are discharged onto the upper surface of the original tray 21 so that the dough pieces 100 discharged therefrom are discharged at regular intervals to prevent the dough pieces 100 from being caught by each other.

The transfer unit 20 is for transferring the dough 100 discharged through the kneader 10 and is disposed at one side of the kneader 10 and discharged through the discharge unit 14 of the kneader 10 A tray rotating motor 21 for rotating the tray 21 for conveying in the horizontal direction and disposed at the lower center of the tray 21 for conveying for conveying the dough 100 on the upper surface, (22).

In order to prevent the dough 100 from adhering to the upper surface of the transfer tray 21, the transfer unit 20 may be provided with a release mechanism means 23 for applying a release agent such as wheat flour at predetermined positions or at predetermined positions, May be further included.

The release mechanism fork means 23 may be composed of a plurality of injection nozzles 24 disposed above one side of the transfer tray 21 or may be formed of a plurality of perforated holes, 21 to prevent the dough 100 from adhering to the upper surface of the transfer tray 21 by applying a releasing agent such as wheat flour or the like.

The transfer unit 20 may further include a branching unit 25 for transferring the dough 100 transferred from the transferring tray 21 in a plurality of directions. ) Includes a plurality of branch pipes 251 connected to the conveyance disk tray 21 and a branch pipe 251 which opens and closes one end of the branch pipes 251 so that the branch pipes 251 on either side of the branch pipes 251 are opened And a door driving motor 253 for driving the rotary door 252. The rotary door 252 is provided with a door 252 for closing the branch pipe 251 of the other side.

The branch pipe 251 is connected to the feeding tray 21 to guide the fed dough 100 to be fed to a dough forming unit 30 to be described later. However, this is an embodiment, and three or four branch pipes can be installed independently of each other.

The rotary door 252 opens and closes one end of the branch pipe 251 and is provided at one end of the branch pipe 251 which is in contact with the branch pipe 251. The rotary door 252 is rotated by the door driving motor 253, Is alternately transferred to the dough forming unit 30 provided in each of the branch pipes 251, so that the dough forming unit 30 can be continuously operated to increase the productivity.

The dough molding unit 30 is configured to form the dough 100 delivered through the transfer unit 20 as a disk-shaped dough 110 having a predetermined size and thickness. The dough molding unit 30 includes rotation support means 30A, A pressing means 30B, and a driving means 30C.

The rotation support means 30A includes a rotation plate 31 on which the transferred dough 100 is placed on the upper surface, a base plate 32 on which the rotation plate 31 is rotatably positioned, And a support 33 provided at both ends of the base 32.

The rotary plate 31 has an upper surface in the form of a flat plate and has an annular protrusion 311 protruding annularly on the outer circumferential surface of the dough 100 and is rotatably coupled to the base plate 32 And a recessed groove 312 recessed inward at the center of the bottom surface is formed, and a driven magnet 313 is disposed in the recessed groove 312.

The base plate 32 is formed with an annular guide groove 321 through which the annular protrusion 311 is inserted and guided along the inner peripheral surface of the annular space 321, (322), and an access hole (323) penetrating up and down is formed on the bottom surface.

That is, the rotary plate 31 is disposed in the inner space 321 of the base plate 32, and the annular protrusion 311 is inserted into the annular guide groove 322 to rotate the rotary plate 31 in the horizontal direction, And prevents the position of the rotary plate 31 from being displaced during up-and-down rotation of the drive shaft 32, and the drive magnet 38 of the drive means 30C, which will be described later, enters and exits the access hole 323.

The support 33 is provided at both ends of the base plate 32 and the support 33 disposed at the conveyance unit 20 is provided with a freely rotatable free rotation roller 331, (33) of the position changing motor (333).

That is, as shown in FIG. 3, the support 33 passes the free rotation roller 331 by the movement force of the conveyed dough 100 and is placed on the upper surface of the rotation plate 31, The position changing motor 333 is driven to rotate the shaft coupling roller 332 by 180 ° so as to turn the rotary plate 31 upside down, And transfers the plate-shaped dough 110 to the pore-forming unit 40, which is the next step.

The pressing means 30B includes a pressing roller 34 disposed above the rotary plate 31 and movable up and down and an ascending and descending means 35 for moving the pressing roller 34 up and down, .

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 pressure roller bracket 36 is composed of a top surface 361 and side surfaces 362 bent downward from both ends of the top surface. The shaft of the pressure roller 34 is rotatably coupled to the side surface, The rod 351 of the lifting means 35 is coupled to the center of the upper surface 361 to move the pressure roller 34 upward and downward by moving the pressure roller bracket 36 upwardly and downwardly when the lifting means 35 is driven .

The rod 351 coupled to the upper surface 361 of the pressing roller bracket 36 is vertically movable. The rod 351 is connected to the upper surface 361 of the pressing roller bracket 36.

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 pressure roller 34 is rotated, and the elevating and lowering means 35 are coupled to the upper and lower portions of the shaft, And a fastening rod 351.

The driving means 30C includes a cylinder 37 disposed below the base plate 32 and having a moving rod 371 moving up and down through an applied power source, And a driving magnet 38 provided on the driving magnet 38.

The driving magnet 38 is coupled to the distal end of the moving rod 371 so that the moving rod 371 is disposed in the groove 312 of the rotating plate 31 when the moving rod 371 is lifted and the electromagnet And is disposed in the groove 312 and is then applied with power to form a magnetic force to move the driven magnet 313 disposed in the groove 312 to rotate the rotating plate 31 in the horizontal direction .

When the dough molding unit 100 is placed on the upper surface of the rotary plate 31, the moving rod 371 of the driving unit 30C moves up to the lower surface of the rotary plate 31, The power is applied to the driving magnet 38 coupled to the moving rod 371 and the rotating plate 31 is rotated in the horizontal direction through the generated magnetic force.

At the same time, the pressing roller 34, which is the pressing means 30B disposed above the rotary plate 31, is lowered to press the dough 100, and the pressing roller 34 is simultaneously pressed by the rotational force of the dough 100 The dough 100 is formed into a wide and flat disk-shaped dough 110 while rotating.

At this time, the dough forming unit 30 may form dough of various thicknesses by adjusting the position of the pressing roller 34 of the pressing unit 30B according to the thickness of the dough to be formed.

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 pore forming unit 40 forms fine pores in the transferred disk-shaped dough 110 and includes pore forming rollers 41, a molded stone substrate 42, fixing brackets 43 for pore forming rollers 43 ).

The pouring roller 41 is rotatably supported at both ends by a fixing bracket 43 and has a plurality of the molding stone boards 42 coupled to the outer circumferential surface thereof. The formed stone substrate 42 is brought into contact with each other to form pores.

At this time, the molding stone substrate 42 has pores formed on the upper surface of the disk-shaped dough 110, the pores having a height not penetrating the disk-shaped dough 110, Is formed to have a lower thickness than that of the first embodiment.

The thus constituted well-being barley dough manufacturing apparatus 1 of the present invention can prevent obesity, adult diseases, diabetes, hypertension, etc. by providing dough containing ingredients beneficial for the health of a consumer, It is possible to achieve uniformity of the product, reduce the labor cost, and enhance the price competitiveness of the product.

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 soybean oil 30 to 40 seconds after kneading, A second step (S20) of forming a kneaded product of a mixture of pure white sugar, purified water, chlorella, and pine needles; mixing the kneaded product formed through the second step into a kneader to mix the kneaded product with the dough formed through the first step; A third step (S30) of kneading for 2-3 minutes at high speed for 6-7 minutes (S30), a fourth step (S40) of feeding the dough formed through the third step from the kneader to the dough forming unit (S40) A fifth step (S50) of forming the dough conveyed by the rotation support means, the pressurizing means and the driving means through a disk-like dough, and a step And a sixth step (S60) of forming pores .

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)

The dough mixed with wheat flour for forming a pizza dough, chopsticks, multi-cereal, whey powder, yeast, soybean oil, water, pure white, refined salt, chlorella and pine needles was kneaded and kneaded to cut a certain amount A kneader 10 for discharging,
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 2017-06-16 2017-06-16 Well-being barley dough manufacturing equipment KR101875010B1 (en)

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Citations (3)

* Cited by examiner, † Cited by third party
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
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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