KR102442595B1 - Steaming device for both ripening rice cake - Google Patents

Abstract

The present invention relates to a device for ripening and steaming fermented rice cake, which performs ripening and steaming of fermented rice cake at the same time, reduces fatigue of a worker, and maintains a sanitary and clean state to enhance quality of the fermented rice cake and provide uniform ripening and steaming to improve taste and flavor thereof. The device of the present invention comprises: a main body forming a space for ripening or steaming inside to perform the ripening or steaming function and having an opening and closing door on one side and a steam outlet at the top for discharging steam used in the ripening or steaming process in communication with the space; a steam supply means installed in the main body to supply steam necessary for ripening or steaming of fermented rice cake; a deck in which trays with molded rice cake for ripening or steaming are placed are stacked in multiple stages, wherein the deck is supplied to the space of the main body to perform ripening or steaming, and discharged to the outside of the main body after ripening or steaming is completed; and a carrier letting the deck come closer to or depart from the main body.

Description

Sake rice cake aging and steaming device {STEAMING DEVICE FOR BOTH RIPENING RICE CAKE}

The present invention relates to a steaming device for both aging and aging of sake rice cake, and more particularly, it is possible to perform the aging operation in the process of manufacturing sake rice cake and to steam the aged sake rice cake, while reducing the aging time and increasing the operation efficiency It relates to the provision of a steaming device that is improved so that it can be aged and combined with sake rice cake.

Sul-tteok is a type of rice cake that is steamed by kneading non-glutinous rice flour with alcohol and then garnishing it with dates, chestnuts, pine nuts, and stone mushrooms. Recently, the dough has been transformed into various forms, such as putting various stuffing inside the dough.

These sake rice cakes are made by salting non-glutinous rice and making a fine powder. Add makgeolli, salt, sugar, and water, stir evenly with a wooden spatula, put it in a large bowl, cover it with plastic wrap, or make it into a certain shape (like hoppan). The temperature is maintained at 35-40 ° C, and the primary fermentation is carried out for about 4 to 5 hours.

After the first fermentation, if the dough rises twice as much, cover it again and let the second ferment for about 2 hours. When the dough rises up to about three times again, put it on the steamer and steam for 15-20 minutes, then turn off the heat and steam for 10 minutes. will be completed

Various devices have been developed and used to ripen room or rice cake-type dough.

Patent Document 1 discloses a aging chamber 100 which is a space for aging the dough D;

A transfer device installed inside the aging chamber 100 for transferring the dough (D) and carrying out the aged dough (D);

a cold air duct 300 installed on both sides of the transfer device to supply cold air to the transferred dough (D);

a cooling fan 400 for supplying cold air to the cold air duct 300 in order to lower the temperature required for low-temperature aging of the dough (D);

It is characterized in that it consists of a temperature and humidity maintaining member for maintaining a constant temperature and humidity of the dough (D) transferred along the transfer device.

Patent Document 2 discloses a heating device having a maturation chamber for maturing doughnut dough, but supplying a heat source of an appropriate temperature to create an environment capable of maturation of dough material,

A body having a heating space capable of accommodating water and heating therein, the water inlet and water outlet being formed so that water can be introduced or discharged in communication with the heating space, and a steam outlet hole is formed on one side of the upper part of the heating space case and;

a water heating unit provided at a lower side of the heating space of the body case and heating the water to generate steam from the water filled in the heating space through the water inlet;

a steam heating means located above the water heating unit, mounted in the heating space of the main body case, and heating steam generated by evaporating water in the water heating unit;

a blowing means fixedly installed on the upper part of the main body case and supplying wind toward the heating space to discharge steam through the steam discharge hole;

It is fixedly installed on one outer surface of the main body case so as to communicate with the steam discharge hole and is formed to extend long toward the aging chamber to supply steam. characteristic.

Utility Model Registration No. 20 - 0413518 - 0000 Patent No. 10 - 1334962 - 0000

None.

Among the prior art as described above, in the case of Patent Document 1, the dough used in the bakery is uniformly aged at a low temperature in the aging chamber, and the aged dough can be taken out to the outside of the aging chamber, and in the case of Patent Document 2, The purpose is to create a maturing environment that optimizes the humidity and temperature of the dough, while at the same time efficiently aging the dough and continuously maintaining the ripeness of the dough.

In actuality, in the field of making sake cakes, the dough is shaped and aged or steamed, then accommodated in a wooden syrup, stacked in several layers (about 15 layers), and then aged and steamed by supplying steam.

In this process, the worker periodically replaces the steam in the aging and steaming process so that the steam can be evenly delivered to each wooden box. This is a situation in which aging and steaming are performed uniformly so that the steam is evenly supplied.

The reason for using Namusiru is that it can prevent the surface of sake rice cake from drying out because it always retains moisture due to the characteristics of wood during the aging and steaming process, but the weight of one tree syrup It is quite heavy and the work of moving several items up and down at once with the sake rice cakes to be aged and steamed is performed, which makes it very difficult for the worker and causes abnormalities in the musculoskeletal system when working for a long period of time.

In addition, since it is necessary to move the wooden sealant during the aging and steaming process, even when wearing protective equipment such as gloves, there is a very high risk of a physical safety accident in which the instantaneous vapor or high-temperature wooden sealer can cause burns. high situation.

Although the characteristic of tree syrup can be an advantage of retaining moisture, it is a cause of promoting the growth of harmful mold due to the moisture it always holds, and the fertility increases when the residues of sake rice cake remain in the tree syrup. Another cause, of course, is that it is difficult to completely dry due to moisture and foreign substances, so the occurrence of odor cannot be excluded, and this odor adversely affects the sake rice cake.

Accordingly, in the present invention, as invented to solve the above problems, a space 101 for aging or steaming is formed inside to perform the aging or steaming function, and an opening/closing door 102 is provided on one side, and the upper The device body 105 communicating with the space 101 and having a steam outlet 103 for discharging steam used in the aging or steaming process;

a steam supply means (110) installed in the apparatus body (105) to supply steam necessary for ripening or steaming sake rice cake;

The tray 107 on which the sake cake molded product 106 for aging or steaming is placed is stacked in multiple stages and supplied to the space 101 of the device body 105 to perform aging or steaming, and after the aging or steaming is completed, the device body ( 105) and the deck 130 discharged to the outside;

Including a carrier 150 for approaching and leaving the deck 130 to the device body 105;

It is possible to achieve the purpose of improving the quality of sake cakes and enhancing the taste and flavor through evenly ripening and steaming by improving the work efficiency and maintaining a sanitary and clean state while reducing worker fatigue while simultaneously performing the aging or steaming of sake rice cakes do.

The present invention accommodates a multi-layered carrier in which the tray on which the sake cake molded product is placed and supplies steam to perform the aging and steaming functions while solving the inconvenience of moving the tray up and down, thereby reducing the working frequency of the worker and aging and steaming It has the effect of increasing work efficiency.

The present invention configures the aging and steaming device of stainless steel material to enable hygienic aging and steaming, while allowing steam to be evenly distributed and supplied from the bottom to the top during the aging and steaming process, and to retain moisture at all times like a wooden syrup. It has various effects, such as being able to prevent the surface from drying out and becoming hard by maintaining sufficient moisture during the aging process.

1 is an external perspective view showing a steaming device for aging sake rice cake to which the technology of the present invention is applied.
Figure 2 is a cross-sectional view taken along the line A - A of the steaming device for aging sake rice cake to which the technology of the present invention is applied.
Figure 3 is a view taken along the line B - B of the steaming device for aging sake rice cake to which the technology of the present invention is applied.
Figure 4 is a configuration diagram showing the extraction of part C of the steaming device for aging sake rice cake to which the technology of the present invention is applied.
5 is a configuration diagram showing the state of use of the steaming device for aging sake rice cake to which the technology of the present invention is applied.

Hereinafter, the preferred configuration and operation of the present invention for achieving the above object will be described with reference to the accompanying drawings.

1 is an external perspective view showing a combined steaming apparatus for aging sake rice cake to which the technology of the present invention is applied, FIG. 2 is a cross-sectional view taken along the line A - A of the steaming apparatus for aging sake rice cake to which the technology of the present invention is applied, and FIG. 3 is a view of the present invention A dunmyeon view taken along the line B - B of the steaming device for aging sake rice cake to which the technology is applied, FIG. 4 is a configuration diagram showing part C of the steaming device for aging sake rice cake to which the technology of the present invention is applied, and FIG. 5 is a view of the present invention It will be described together with a configuration diagram showing the state of use of the steaming device for aging sake rice cake to which the technology is applied.

The steaming device 100 for aging and steaming sake rice cake to which the technology of the present invention is applied forms a space 101 for aging or steaming therein so as to perform the aging or steaming function, and has an opening and closing door 102 on one side, A hexahedral device body 105 having a steam outlet 103 for discharging steam used in the aging or steaming process in communication with the space 101 is provided at the upper portion.

A steam supply means 110 for supplying steam required for aging or steaming of sake rice cake is further installed in the device body 105, and a tray 107 on which the sake cake molded product 106 for aging or steaming is placed is stacked in multiple stages. to be supplied to the space 101 of the device body 105 to perform aging or steaming, and the deck 130 discharged to the outside of the device body 105 after aging or steaming is completed, and the deck 130 to the device body It is configured to include a carrier 150 that moves to move toward and away from the 105 .

The opening and closing door 102 is further provided with a confirmation window so that the inside can be visually confirmed, so that the state in which the sake cake molded product 106 is aged or the sake rice cake molded product 106 is steamed can be determined without opening the opening and closing door 102 . It would be okay to make it possible to confirm visually.

The steam supply means 110 installs a steam supply pipe 111 on the outside of one side wall of the device body 105 so as to receive steam from the steam generator, and the steam supply pipe 111 is the device body 105 of It protrudes from the center of the bottom surface 112 to the center of the water supply tank 113 that is indented downwardly.

The end 114 of the steam supply pipe 111 is bent upward, and then the diffuser plate 115 is connected thereon. Between the end 114 of the steam supply pipe 111 and the diffuser plate 115 is A plurality of steam holes 116 are formed so that the supplied steam can be diffused into the exhaust gas space 101 .

The steam hole 116 formed at the end 114 of the steam supply pipe 111 may be variously implemented such as a slot type, a perforated type, a rectangle or a square, a circle, an oval, and so on. not.

The diffusion plate 115 has a diffusion body 117 provided in a disk shape or a square plate shape, and a central portion of the diffusion body 117 is formed with a concave portion 118 protruding upward, and a diffusion body 117 is formed. ) edge is configured to have the eaves 119 in the downward form so that the vapor can rise while evenly spreading inside the space 101 .

The moisture supply tank 113 is filled with a certain amount of water and is continuously supplied with steam into the space 101 during the aging or steaming process so that the inside of the space 101 can maintain a constant humidity, and heated to maintain a constant temperature.

On one side of the water supply tank 113, a supply hole 120 for supplying moisture is connected to a water source, and on the other side, a drain hole 121 for discharging foreign substances and water during cleaning is formed, and a constant water level can be maintained. It is configured by forming an overflow hole 122 for discharging water that is over-supplied or the steam is changed to water and replenished to the outside.

Packing for airtight maintenance is interposed between the device body 101 and the opening/closing door 102, and it is natural that the device body 101 may have a double structure or a separate heat insulating means may be provided. And it will be possible to devise a reinforcement means such as a reinforcing rim to reinforce the rigidity.

The steam outlet 103 formed on the upper part of the device body 105 is changed into water droplets while in contact with steam and the atmosphere, so that the water droplets can flow down the wall without falling to the center of the space 101 ( 101) is smaller in size than the inner wall 125 and forms a downwardly downward discharge wall surface 126, and connects the discharge wall surface 126 and the inner wall 125 with an inclined wall 127, so that water droplets flow set up to be lowered.

The deck 130 constitutes the deck frame 134 by connecting the upper grid 133 to the upper end of the vertical bar 132 erected vertically at the corner of the rectangular lower grid 131, and the lower grid ( A caster 135 for movement is mounted below the 131).

In the deck frame 134, a tray rail 136 is fixed in multiple stages so that a tray 107 in which a tray 107 is placed for aging and steaming is fixed, and the upper grid 133 is It is configured by fixing the blocking shade 137 to prevent the water droplet from falling into the molding 106 to prevent deformation and damage to the molded sake rice cake 106 .

The carrier 150 includes a horizontal bed 152 having a caster 151 mounted thereon and a vertical bed 153 connected vertically from one side of the horizontal bed 152 to a carrier frame 154. make up

A deck rail 155 is fixed to an upper portion of the horizontal bed 152 constituting the carrier frame 154 so that the deck 130 can enter and exit, and the deck rail 155 has a cross-section of an approximately “U” shape. It is preferable that the casters 135 of the deck 130 do not deviate to the side while making it easy to move forward and backward.

The height of the deck rail 155 is made to have the same height as the height of the bottom surface 112 of the device body 105, so that shock or vibration does not occur in the process of entering and exiting the deck 130. to prevent deformation and damage.

A handle 160 for handling is formed on the upper end of the vertical bed 153, and a clasp 161 is formed on one or both sides of the handle 160 to form a clasp pin 162 fixed to both sides of the deck 130. It is configured to restrict the movement of the deck 130 by intermittent, and at the corners of the horizontal and vertical decks 152 and 153, an inclined bar 165 that serves to catch the side flow of the deck 130 while reinforcing the rigidity. fixed and configured.

Looking at the state of use of the steaming device 100 for aging sake rice cake to which the technology of the present invention is applied as described above is as follows.

First, the tray 107 in which the sake cake molded product 106 is placed on the tray rail 136 constituting the deck 130 is combined in multiple stages to ripen or steam the sake rice cake molded product 106, and then to the carrier 150. After entering the deck rail 155 provided, the latch 161 provided on the side of the handle 160 of the carrier frame 154 is combined with the latch pin 162 fixed to the deck 130 of the deck 130. to limit movement.

After opening the opening/closing door 102 of the device body 105 in this state, the carrier 150 is moved to the entrance of the space 101 of the device body 105, and after releasing the latch 161, the deck 130 After pushing into the space 101, the opening and closing door 102 is closed.

In this state, the steam outlet 103 formed on the upper part of the device body 105 is covered with a cotton cloth to block the rapid escape of steam and moisture, and steam is supplied to the space 101 through the steam supply pipe 111 . In addition, water is also supplied to the water supply tank 113 to maintain a constant water level.

When supplying steam, the amount or temperature of steam to be supplied is determined by determining whether to ripen or steam the sake rice cake molded product 106, and the supplied steam is located at the upper center of the water supply tank 113 at the upper end 114. It is discharged through the space 101 through the diffusion plate 115 connected to the end 114 is evenly spread.

That is, when the steam is discharged through the steam hole 116, it is spread in all directions in the form of an umbrella through the concave portion 118 in the center of the diffusion body 117 constituting the diffusion plate 115, and again the eaves 119 ) to spread evenly throughout the space 101 in the form of ascending upward through the space 101 .

In this process, some steam passes through the moisture supply tank 113 and heats the water filled in the moisture supply tank 113 so that the water accommodated in the moisture supply tank 113 can always maintain a constant temperature, and this water (101) Since the internal temperature and humidity are kept constant together with the steam, it is possible to uniformly ripen and steam.

As described above, the steam and moisture supplied to the space 101 serve to ripen or steam the sake cake molded product 106 placed in the tray 107, and is discharged through the steam outlet 103 and comes into contact with external air. to be converted into water droplets, when the water droplets fall directly below and come into contact with the sultteok molding 106, there is a risk of damage or deformation.

This is prevented by the blocking shade 137 fixed to the upper end of the deck 130, as well as the size of the discharge wall surface 126 of the steam outlet 103 is smaller than the inner wall 125 of the space 101, and the discharge wall surface (126) and the inner wall (125) are connected to the inclined wall (127) so that water droplets flow down to the wall on a cotton cloth, so that one more safe aging and steaming operation is possible.

As described above, during the aging or steaming operation, the position of the tray 107 is maintained for a desired time without the inconvenience of exchanging, which is the amount of moisture supplied through the steam and moisture supply tank as mentioned above. Since the temperature and humidity inside the space 101 can be maintained uniformly by properly controlling the

In addition, since the device of the present invention is entirely made of stainless steel, there is no risk of corrosion even when exposed to moisture for a long time or for a long period of time, and the cleaning effect is excellent, so that even if the residue of the molded rice cake 106 is on the surface, it is cleanly removed. This makes it possible to maintain a sanitary and clean state.

The present invention can select and perform the aging operation and steaming operation of sake rice cake, and there is no hassle of exchanging the position of the sake cake molded product, thereby reducing the fatigue of the worker, increasing the work efficiency, and maintaining a sanitary and clean state. It has advantages such as improving quality and improving taste and flavor through even aging and steaming.

100; Combination steaming device for sake rice cake maturation
101; space 103; steam outlet
105; device body 110; steam supply means
111; steam supply pipe 112; bottom surface
113; hydration tank 115; diffuser plate
116; Steam Hall 117; diffuse body
118; recess 119; eaves
122; overflow hole 130; deck
131; sub-lattice 132; upper grid
134; deck frame 136; sieve rail
137; block shade 150; carrier
152; horizontal bed 153; vertical bed
154; carrier frame 155; deck rail

Claims (4)

A space 101 for aging or steaming is formed inside to perform the aging or steaming function, and an opening/closing door 102 is provided on one side, and the steam used in the aging or steaming process is communicated with the space 101 at the upper portion. a device body 105 having a steam outlet 103 for discharging of;
a steam supply means (110) installed in the apparatus body (105) to supply steam necessary for ripening or steaming sake rice cake;
The tray 107 on which the sake cake molded product 106 for aging or steaming is placed is stacked in multiple stages and supplied to the space 101 of the device body 105 to perform aging or steaming, and after the aging or steaming is completed, the device body ( 105) and the deck 130 discharged to the outside;
and a carrier (150) for moving the deck (130) to and from the device body (105);
The steam supply means 110 includes a steam supply pipe 111 installed on one side wall of the apparatus main body 105 so as to receive steam from the steam generator;
It is formed to be concave downward from the center of the bottom surface 112 of the device body 105, and is continuously supplied with steam into the space 101 in the process of being filled with a certain amount of water and aged or steamed, so that the inside of the space 101 is a moisture supply tank 113 that maintains a constant humidity and is heated by the supplied steam to maintain a constant temperature;
a diffusion plate 115 for bending the end 114 of the steam supply pipe 111 upward from the center of the moisture supply tank 113 and connecting the top thereof;
a vapor hole 116 formed between the end portion 114 and the diffusion plate 115 so that the supplied vapor can be discharged;
The diffusion plate 115 has a diffusion body 117 provided in the shape of a disk, a central portion of the diffusion body 117 has a concave portion 118 protruding upward, and downwards to the edge of the diffusion body 117 . to form an eaves 119 to allow the steam to rise while being evenly diffused inside the space 101;
The moisture supply tank 113 includes a supply hole 120 for supplying moisture, a drain 121 for discharging foreign substances and water during cleaning, and an overflow hole 122 formed to maintain a constant water level. do;
The steam outlet 103 formed on the upper part of the device body 105 is changed into water droplets while in contact with steam and the atmosphere, so that the water droplets can flow down the wall without falling to the center of the space 101 ( A discharge wall surface 126 that is smaller in size than the inner wall 125 of 101 and is formed to be downwardly downward;
Sultteok aging combined steaming device, characterized in that it further comprises an inclined wall (127) connecting the discharge wall surface (126) and the inner wall (125). delete delete delete

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