KR102206810B1 - Steam injecting type kneading machine - Google Patents

Abstract

In the present invention, steam is sprayed on the grain to ensure the life of the dough by minimizing the load of the power source by minimizing the load of the power source and ensuring the ease of kneading the dough according to the high-viscosity dough and eliminating the stuck section of the dough as much as possible due to the stirring rotation of the impeller. It is to provide a steam injection type kneader that is convenient for discharging dough.
The above object of the present invention is formed by the angular change of the wing plates on both sides when the dough is rotated while the dough naturally moves left and right by the structure of the impeller, which is unique in the dough kneading process. When the dough is naturally gathered to the center due to the change of the gap, the stirring rods connecting the wing plates on both sides are mixed and kneaded, while supplying steam through the steam inlet at the point of lifting at the lower side of the impeller's rotational direction. It is achieved by a steam-injection type kneader that can form highly viscous dough by maximizing the kneading on the opposite side wall of the kneading container while turning.

Description

Steam injecting type kneading machine

The present invention relates to a grain kneader using steam for ingredients requiring high viscosity, such as baking confectionery such as bread and cookies, noodle making such as noodles, and foods such as fish cake, konjac, or sujebi, and more specifically, steam on grains. By spraying the dough, it is easy to knead the dough due to the formation of the sticky dough and minimize the load on the power source by eliminating the stuck area of the dough as much as possible. It relates to a steam injection type kneader.

It is essential to knead flour such as grains such as wheat, corn, rice, and barley for the purpose of baking, confectionery or noodle making, and for such dough, put it in a container such as hamjibak because the amount of dough is small at home and use water. It is common to knead, but in places such as restaurants where a large amount of dough is required, it is difficult to knead by hand, so it is common to knead using a kneader in the concept of a mechanical device that uses power.

Known kneaders put the flour (grain flour) and water as ingredients into the kneader at a predetermined ratio, and the shaft rotates through the reduction mechanism in the kneader by driving an electric motor or turning the operator's operation handle, The dough wings are made to be glutenized by stirring and kneading wheat flour and water in a kneading container.

The scope of the present invention belongs to a power-driven kneader that is used for more sticky kneading using steam for a large amount of dough, such as in a restaurant.

Such a kneader includes Patent Documents 1 to 4 as an example.

Patent Document 1 includes a container into which flour is added, and kneading blades respectively installed on opposite side walls of the container; The kneading blade is composed of a support portion extending radially about the rotation axis and a kneading portion extending in the direction of the rotation axis from the support portion, and is configured to occupy only one portion about the rotation axis, and the kneading portion is in the direction of rotation of the kneading blade. It is constructed in a streamlined form to the rear, preventing the dough from getting tangled with the wings during the kneading process.

Patent Document 2 discloses that the rotating shaft and the stirring shaft are separated by separating the fixing screw, which is screwed into the screw hole of the connection pipe so that the stirrer installed inside the kneader can be easily separated and combined, and moving the connection pipe toward the stirring shaft. It is configured so that it can be withdrawn to the outside.

Patent Document 3 satisfies the condition of rotating and driving the first and second stirrers provided on both inner sides of the kneader in opposite directions on the same axis, and both ends of the first stirrer and the second stirrer By having a supporting structure, the first and the second stoppers are configured to be supported more stably while maintaining a balance with each other.

The above patent document 1 separates the dough blades in a streamlined manner so that the dough flour does not stick, but the dough flour is accumulated between the dough blades on both sides, and a load is generated during the kneading process of the flour, so that a large load acts on the power unit. There is a disadvantage in that the lifespan is reduced, and since the dough of the flour is accumulated, an efficient dough cannot be provided.

In addition, Patent Document 2 provides for easy separation/combination of the stirring shaft with the stirring blade, but the stirring blade is simply installed radially at a certain interval on the stirring shaft, but the stirring blade is at a right angle at the center axis of the stirring shaft. Since it extends in the direction, the dough flour and the load corresponding to the rotation direction of the stirring blades acted greatly, and the kneading effect was low, so rapid dough kneading could not be provided.

In addition, Patent Document 3 is a disadvantage in that the kneading efficiency of the kneading machine is inferior due to stagnation of the dough flour in the center portion by rotating and driving the first stirrup part and the second stirrup part provided on both inner sides of the kneading container in opposite directions on the same axis. Of course, there is a disadvantage in that the load reduction efficiency cannot be expected because the first and second stoppers on both sides of the support bar of the shaft function are configured in a state perpendicular to the axis center line in the same direction.

In other words, Patent Documents 1 to 3 described above are protruding in a direction perpendicular to the rotating shaft of the stirring blade, so that the entire stirring blade according to the drive collides at the same time, so the load is large, so the power consumption is large for the kneading operation, and the accumulation of the dough flour is reduced. There is a disadvantage that it stays in the center and does not provide a uniform stirring operation of the flour.

Moreover, Patent Documents 1 to 3 described above do not have a function of using steam, so that a sticky dough cannot be obtained.

Of course, as in Patent Document 4, the dough is provided by stirring by a pair of stirring screws while spraying steam using a steam spray nozzle provided at the top, but it is difficult to obtain a sticky glutenized dough having a high viscosity. Also, there is a disadvantage in that it is difficult to effectively knead the dough that becomes sticky during the kneading process because a large load is applied to the stirring blade extending perpendicular to the stirring axis.

Patent Document 1: Korean Registered Utility No. 20-0195520 (registered on June 29, 2000) Patent Document 2: Korean Registered Utility No. 20-0438306 (registered on January 29, 2008) Patent Document 3: Korean Patent Registration No. 10-1269844 (registered on May 26, 2013) Patent Document 4: Korean Patent Application Publication No. 10-2009-0010423 (published on January 30, 2009)

The problem to be solved of the present invention is,

Mixing proceeds while the dough naturally moves left and right due to the structure of the impeller, which is unique in the process of flour kneading in the kneading container. When the impeller rotates, the dough is formed by the change of the gap formed by the angular change of the wing plates on both sides. When naturally gathered in the center, mixing and kneading the stirring rods that connect the wing plates on both sides, and simultaneously supplying steam through the steam inlet to the lifting point on the lower side of the impeller's rotation direction, crossing the center line of the impeller axis, and opposing the kneader. It is to provide a steam-injected kneader that can form dough with high viscosity by maximizing the kneading on the side wall.

In addition, it is intended to provide a steam injection type kneader capable of maximizing the effectiveness of dough by ensuring that the smooth supply of steam according to the kneading of the dough minimizes the accumulation of the dough as much as possible.

In addition, the present invention has a zigzag angle while the rotational power is transmitted by a stirring rod connecting both wing plates in a diagonal direction while kneading the flour and at the same time, the blade plates on both sides of the impeller acted alternately according to the kneading. Mixing of the dough is provided as much as possible by means of agitation, and at the same time, it eliminates the vertical rise of the sticky dough due to the lifting of the dough with increased viscosity with steam, and guides it in the rotation direction of the impeller to smoothly provide kneading in the frictional section of the kneader. It is to provide a steam-injected kneader that can maximize the kneading efficiency and ensure the life by minimizing the power load of the driving source by minimizing the friction load.

The kneader proposed to achieve the above object of the present invention,

A kneading container provided with a direction guide plate having a steam inlet and a direction guide slope to guide the dough and a steam inlet on one side of the bottom surface, and the lower part is formed in a semicircular shape in cross section to contain the dough;

It is assembled so as to be rotatable using the semicircular center line of the kneader as an axis line, but it is formed of first and second wings extending at a certain angle around the shaft plate, so that the wings are arranged in opposite directions on the left and right sides. An impeller composed of a pair of first and second stirring rods for synchronously rotating the left and right wing plates by connecting the first and second blades of the blade plate diagonally; And,

Rotation support shafts comprising a first shaft and a second shaft provided with driving pulleys externally while being coupled to the shafts of the left and right wing plates on both sides of the impeller by being coupled to the semicircular shafts at both sides of the kneader; Including,

In the impeller, the first and second blades of the left and right blades pull the dough and rotate while the first and second blades on the opposite side lift the dough. The rotation is synchronized by the first and second stirring rods. A state in which the steam injected through the steam inlet of the kneading container is rotated and at the same time sprayed into the dough, and the first and second stirring rods are mixed while stirring in a zigzag diagonal direction around the axis of the first and second blade plates. It is characterized in that it induces kneading by switching to the rotational direction of the impeller by the direction guiding slope of the direction guiding plate while lifting it.

Here, the impeller rotates as if the first wing of the left wing plate and the first wing of the right wing plate cut the dough, and at the same time, the second wing of the right wing plate and the second wing of the left wing plate make the dough. The second wing of the right wing plate and the second wing of the left wing plate rotate as if cutting the dough, and at the same time, the first wing of the left wing plate and the first wing of the right wing plate are Repetitive motion of rotating while raising the dough, and the left and right wing of the dough by rotation while the first and second stirring rods in the diagonal direction connecting the first and second wing of the left and right wing plates stir in zigzag shape. It is characterized by mixing, kneading and kneading steam spray while collecting it in the center of the plate.

In addition, a steam space securing jaw is provided in front of the steam inlet of the kneading container to form a space with the dough which is lifted in the rotational direction of the impeller to facilitate steam injection.

In addition, a separating guide jaw is formed at the rear of the steam inlet so that the sticky dough is dropped with the steam lifted by the rotation of the impeller to be easily transferred in the direction of the jig.

In addition, the first and second blades formed on the left and right blade plates of the impeller are formed at 120 degree intervals around the shaft hole of the shaft plate, and the first and second stirring rods are respectively disposed in opposite directions. It is characterized by being assembled in a diagonal direction with respect to the axis of the left and right wing plates in a state in which the first and second stirring rods are parallel to each other because the first wing and the first wing, and the second wing and the second wing are connected.

In addition, the first and second bearings of the rotational support shaft are assembled with the shaft plates of the left and right wing plates of the impeller in a state through which they are installed through the inside of the kneader, and the first bearing is driven assembled on the outside of the kneading container. It is characterized in that the power is transmitted by the pulley and the reduction gear unit to rotate the left wing plate, and the second bearing is configured to support the synchronous rotation of the right wing plate by the first and second stirring rods.

According to the present invention, in the kneading of grains for ingredients requiring viscosity, such as baking and confectionery, noodles such as noodles, foods such as fish cake, konjac, or sujebi, the impeller collects the dough in the center and raises the steam. There is an advantage in that a viscous dough can be obtained in a short time by providing a stirrer while spraying.

In addition, according to the present invention, even in a simple structure, there is an advantage of minimizing the friction load caused by steam mixing of the dough, thereby minimizing the power load of the driving source, thereby ensuring the lifespan.

In addition, according to the present invention, the steam spraying effect can be increased with a simple structure, and the kneading capacity is guaranteed as much as possible by guiding in the jig direction without vertical rise in the raising operation of the impeller, and the load of the motor due to rotation is maximized. It has the effect of prolonging the life by reducing it.

1 is a perspective view showing the internal configuration of the present invention in a state in which the upper lid is removed.
Figure 2 is a perspective view of a separated state of the impeller assembled with a rotational support shaft in the kneading container of the present invention.
3 is a longitudinal sectional view of the present invention.
4 is a plan view of the present invention.
5 is an enlarged view of an excerpt of “F” in FIG. 3.
6 is an enlarged view of an excerpt of “G” in FIG. 3.
7 is an enlarged view of an excerpt of “H” in FIG. 3.
8 is a perspective view of an impeller that is a component of the present invention.
9 is a plan view and a side view of an impeller that is a constituent member of the present invention.
10 is a lateral step view showing an operation according to one cycle (360 degrees) rotation of the impeller, which is a constituent member of the present invention.
11 is a step diagram for explaining the operation of the first and second stirring rods according to the rotation of the impeller, which is a constituent member of the present invention.
12 is an operation diagram of a kneading container for discharging dough according to the present invention in a rotating state.

The above objects, features and advantages of the present invention will become apparent from the detailed description of preferred embodiments of the present invention, as shown in the accompanying drawings.

1 is a perspective view showing an internal configuration of the present invention in a state in which the upper lid is separated, and FIG. 2 is a perspective view of an impeller and a kneader coupled to a rotating support shaft according to the present invention, and FIG. 3 is a longitudinal cross-sectional view, and FIG. 4 Shows a plan view of the present invention.

Referring to these drawings, the kneader of the present invention is composed of a kneader 100, an impeller 200 configured inside the kneader, and a rotational support shaft 300 supporting the rotation of the impeller.

In the present invention, the structure of the impeller 200 is unique in the dough kneading process within the kneading container 100, that is, the impeller 200 while injecting steam through the steam inlet 180 while the dough naturally moves left and right toward the center. Mixing and kneading proceeds by.

The kneading container 100 is formed with an inlet 110 with an open top so as to contain a flour dough, and has a semicircular shape in cross section.

In addition, the kneading container 100 may be provided with an upper lid 120 capable of closing the inlet 110 to block external foreign substances and dough products from being discharged to the outside.

In this case, a direction guide plate 170 having a steam inlet 180 and a direction guide slope 171 guiding the dough is provided on one side of the semicircular bottom surface of the kneading container 100.

The steam inlet 180 extends to the steam chief connection pipe 181 and is connected to a connection pipe of a steam generating means (not shown) to supply steam, and as shown in the enlarged view of FIG. A space securing jaw 182 is provided to form a space with the dough which is lifted in the rotational direction of the impeller 200 to facilitate steam injection.

In addition, at the rear of the steam inlet 180, as shown in the enlarged view of FIG. 6, a release guide jaw 183 is configured to drop the sticky dough of the steam mixture raised by the rotation of the impeller 200 to the opposite side. It is possible to provide an easy transfer in the direction of the teeth.

And, as shown in the enlarged view of FIG. 7, the direction guide plate 170 installed in the lifting section of the kneading container 100 blocks the vertical rise of the squashed dough by the direction guide slope surface 171. You can increase the kneading efficiency by guiding it to the side of the kneading direction of 100).

8 to 9, the impeller 200 is assembled so as to be rotatable with the center line of the semicircular shape of the kneading container 100 as the axis line X, but with a certain angle apart around the shaft plate 230 It is formed of the first and second wings (240,250) that are stretched and connects between the left and right wing plates (210,220), and the first and second wings (240,250) arranged in opposite directions on the left and right sides, respectively. Thus, it consists of a pair of first and second stirring rods 260 and 270 that rotate synchronously to the left and right wing plates 210 and 220.

In other words, the first and second blades 240 and 250 formed on each shaft plate 230 of the left and right wing plates 210 and 220 are formed at intervals of 120 degrees around the shaft hole of the shaft plate 230 and are mutually opposite. In the disposed state, the first and second stirring rods 260 and 270 are connected between the first wing 240 and the first wing 240, and the second wing 250 and the second wing 250, respectively, The second stirring rods 260 and 270 are assembled in a diagonal direction with respect to the axis X of the left and right wing plates 210 and 220 in a state in which they are parallel to each other.

3, the impeller 200 is the first and second blades 240 and 250 of the left and right wing plates 210 and 220 dragged and rotated as if cutting the dough, and at the same time, the first , The rotation of the second wing (240,250) is made as if cutting the dough.

This operation is repeated by continuous rotation of the impeller 200, and the friction between the inner wall and the first and second stirring rods 260.270 of the impeller 200 in the semicircular friction section A of the kneader 100 While kneading, raise it upward in the direction of rotation, drag it again, and rotate it to gluten the dough.

In this process, by spraying steam through the steam inlet 180, the dough is formed into frictional dough of the first and second stirring rods 260 and 270.

In the molding of such a dough, each of the left and right wing plates 210 and 220 is rotated synchronously by the first and second stirring rods 260 and 270, and at the same time, the first and second stirring rods 260 and 270 are the first and second wing plates. It proceeds to a process of mixing and kneading while injecting steam through the steam inlet 180 while collecting the dough in a zigzag manner in a diagonal direction around the axis (X) of (210, 220).

Of course, the rotation of the impeller 200 is coupled to the semicircular axis (X) on both sides of the kneader 100, and the shaft plate 230 of the left and right wing plates 210 and 220 on both sides of the impeller 200 and each axis It is provided by a rotational support shaft portion 300 composed of a first bearing 310 and a second bearing 320 having a driving pulley 330 outside.

That is, power is transmitted to the drive pulley 330 through belt linkage through a motor (not shown) as a driving source, and the left wing plate 310 rotates due to the rotation of the drive pulley 330 and the first and second The direction of the first and second blades 240 and 250 is arranged in opposite directions with the stirring rods 260 and 270 in opposite directions, and the connected right wing plate 220 is rotated synchronously.

As a result, the impeller 200, as shown in Figure 10, the first wing 240 of the left wing plate 210, the first wing 240 of the right wing plate 220 to knead the dough ( The second wing 250 of the right wing plate 220 and the second wing 250 of the left wing plate 210 are kneaded while dragging and rotating at the starting point of the frictional section (A) of 100). The kneading container 100 rotates while raising it to the end point of the frictional section (A), and successively, the second wing 250 of the right wing plate 220 and the second wing 250 of the left wing plate 210 The dough is dragged and rotated at the starting point of the frictional section (A) of the kneading container (100), and at the same time, the first wing (240) of the left wing plate (210), the first of the right wing plate (220) The blade 240 performs a repetitive operation in which the dough is rotated while lifting the dough to the end point of the frictional section A of the kneading container 100.

In connection with this process, as shown in FIG. 11, the first and second stirring rods 260 and 270 in the diagonal direction connecting the first and second blades 210 and 220 of the left and right wing plates 210 and 220 are connected to the axis line ( While stirring in a zigzag shape around X), the dough is mixed and kneaded while collecting it in the center of the left and right wing plates (210, 220) by rotation, and kneading in the friction zone (A) of the kneading container 100 to make gluten. do.

On the other hand, the vertical rise of the sticky dough kneaded by steam spray is suppressed by the direction guiding inclined surface 171 of the direction guiding plate 170 installed in the lifting section of the kneading container 100, thereby reducing the transfer in the kneading direction. Without the left and right wing plates 210 and 220 of the impeller 200 rotated and guided to the starting point of the frictional section (A) of the kneading container 100, the frictional section (A) of the kneading container 100 is While the first and second stirring rods 260 of the impeller 200 pass through, the kneading material can be quickly performed while the dough is pulled from the wall of the kneading container 100.

The kneaded material for kneading the kneaded material is kneaded by steam spraying and is in a brittle state, so when the impeller 200 rotates, it is raised in the vertical direction, thereby preventing the accumulation of the kneading direction in the kneading direction. With the help of the direction guide slope 171 or the departure guide jaw 183 of ), guidance in the direction of the teething is provided.

In addition, in order to prevent the dough according to the kneading action of the dough from sticking to the upper inner wall surface of the kneading container 100 made of stainless material, the dough is coated with a non-toxic resin, for example, urethane resin. Can be prevented.

On the other hand, the first bearing 310 and the second bearing 320 of the rotational support shaft part 300 are installed through the inside of the kneading container 100, and the shaft plates of the left and right wing plates 210 and 220 of the impeller 200 Each shaft is assembled with the 230, and the first bearing 310 receives power by a driving pulley 330 assembled outside the kneading container 100 to support rotation.

At this time, the first bearing 310 is formed by integrally providing a reduction gear unit 340,

This is a general configuration of a bearing that provides smooth rotation of the rotating member of the rotational support shaft part 300 and a bearing housing that protects the bearing. The specific configuration is a well-known technology, so even if the detailed description is omitted, it is not a problem in the description of the present invention. Omit it.

After completion of the kneading operation according to the present invention, as shown in FIG. 12, the upper lid 120 of the kneading container 100 is separated and rotated to discharge the dough through the inlet 110, and the impeller 200 ), the dough can be easily discharged through the inlet 110.

In the kneading container 100 of the present invention, the impeller 200 rotates as if the first and second wings 230 and 240 of the left and right wing plates 210 and 220 cut the dough, and at the same time, the left and right wing plates ( The first and second stirring rods 260 and 270 connected diagonally to 210 and 220 move the dough to the center between the left and right wing plates 210 and 220 with a zigzag rotation around the axis X and steam inlet ( There is an advantage of maximizing rapid kneading and accompaniment efficiency through a kneading action in the frictional action section (A) of the kneading container 100 as stirring proceeds by steam spraying of 180).

As described above, the present invention has been described in detail with reference to its preferred embodiments, but it will be understood by those skilled in the art that various changes can be made in form and detail without departing from the spirit and scope of the present invention.

100: kneading container 110: entrance
120: upper lid 170: direction guide plate
171: direction induction slope 180: steam inlet
181: steam injection connection and 182: steam space securing jaws
183: departure guide jaw 200: impeller
210: left wing plate 220: right wing plate
230: shaft plate 240: first wing
250: second wing 260: first stirring rod
270: second stirring rod 300: rotation support shaft portion
310: first bearing 320: second bearing
330: drive pulley 340: reduction gear unit
A: Friction section X: Axis (axis center line)

Claims (6)

A kneading container provided with a direction guide plate having a steam inlet and a direction guide slope to guide the dough and a steam inlet on one side of the bottom surface, and the lower part is formed in a semicircular shape in cross section to contain the dough;
It is assembled so as to be rotatable using the semicircular center line of the kneader as an axis line, but formed of first and second wings extending at a certain angle around the shaft plate, and the left and right wing positions are arranged in opposite directions, An impeller composed of a pair of first and second stirring rods for synchronously rotating the left and right wing plates by connecting the first and second wings of the right wing plate diagonally; And,
Rotation support shafts including a first bearing and a second bearing having driving pulleys externally coupled to the shaft plates of the left and right wing plates on both sides of the impeller by being coupled to the semicircular axis at both sides of the kneading container; Including,
The impeller is rotated by the first and second blades of the left and right blades pulling and rotating the dough while the first and second blades on the opposite side lift the dough by the first and second stirring rods. While the first and second stirring rods are synchronously rotated and at the same time, the steam injected through the steam inlet of the kneading container is injected into the dough, while the first and second stirring rods are stirred in a zigzag manner in a diagonal direction around the axes of the first and second blade plates. Inducing kneading by turning the impeller in the direction of rotation by the direction guiding slope of the direction guiding plate while lifting in a mixed state,
The impeller rotates as if the first wing of the left wing plate and the first wing of the right wing plate cut the dough, and at the same time, the second wing of the right wing plate and the second wing of the left wing plate strike the dough. While rotating, the second wing of the right wing plate and the second wing of the left wing plate rotate as if cutting the dough, and at the same time, the first wing of the left wing plate and the first wing of the right wing plate are kneaded. Repetitive motion of rotating while raising water, and the first and second agitating rods in a diagonal direction connecting the first and second blades of the left and right wing plates stir the dough in a zigzag shape and rotate the dough to the left and right wing plates. Mixing, kneading and kneading steam spray while gathering in the center of
The first and second blades formed on the left and right blades of the impeller are formed at 120 degree intervals around the shaft hole of the shaft plate, and the first and second stirring rods are respectively disposed in opposite directions. 1 wing and the first wing, the second wing and the second wing are connected to each other and the first and second stirring rods are assembled in a diagonal direction with respect to the axis of the left and right wing plates in a state in which they are parallel,
The first bearing and the second bearing of the rotational support shaft part are shaft-assembled with the shaft plates of the left and right wing plates of the impeller, respectively, in a state through which they are installed through the inside of the kneading container, and the first bearing is outside the kneading container. It characterized in that the power is transmitted by the assembled drive pulley and the reduction gear unit to rotate the left wing plate and at the same time, the second bearing is configured to support the synchronous rotation of the right wing plate by the first and second stirring rods. Steam injection type kneader.
delete delete The method of claim 1,
A steam injection type kneader, characterized in that, in front of the steam inlet of the kneading container, a steam space securing jaw is provided to form a space with the dough raised in the rotation direction of the impeller to guide the steam injection.
The method of claim 1,
A steam injection type kneader, characterized in that a separation guide jaw is configured at the rear of the steam injection port to drop the sticky dough with steam raised by the rotation of the impeller and transfer it in the direction of the kneading.
delete

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