KR102547300B1 - Apparatus and method making rice cake - Google Patents

Abstract

The present invention relates to a rice cake manufacturing apparatus, wherein the rice cake manufacturing apparatus includes: a brine immersion unit for immersing rice in salt water after washing rice; a primary crushing unit for mixing and grinding rice soaked in salt through the salt water immersion unit; A secondary crushing unit that mixes purified water and natural sweetener with the pulverized rice through the crushing unit and grinds it, a steaming unit that ages and steams the pulverized rice through the secondary crushing unit, and cools the steamed rice cake through the steaming unit. It may include a cooling unit and an ultraviolet sterilization unit for sterilizing the cooled rice cake through the cooling unit with ultraviolet rays.
The rice cake produced by the rice cake manufacturing apparatus of the present invention has excellent preservability by suppressing hardening, aging, and bacterial growth without adding a separate chemical additive or chemical preservative, and maintains excellent palatability and chewy texture for a long period of time there is.

Description

Rice cake manufacturing apparatus and method {APPARATUS AND METHOD MAKING RICE CAKE}

The present invention relates to a rice cake manufacturing apparatus and method. In particular, the present invention has excellent preservability by inhibiting hardening, aging and bacterial growth without adding a separate chemical additive or chemical preservative, and can maintain excellent palatability and chewy texture for a long period of time. To produce rice cake with improved preservability It relates to a rice cake manufacturing apparatus and method.

Starch aging (retrogradation) decreases the digestibility and palatability of starchy foods (rice cakes, breads, noodles), greatly reduces quality such as increasing hardness, and shortens shelf life.

As the aging of the starch proceeds, the inherent flavor of the food is deteriorated, the texture is deteriorated, and resistance to the enzyme reaction is caused, resulting in a decrease in digestibility and a decrease in the commercial value of the food, which leads to economic loss. Starch hardening due to the aging of starchy foods and deterioration by mold and microorganisms are the most important factors affecting the quality of starchy foods, and 5% of breads and 10% of rice cakes are discarded due to aging. As a result, quality degradation due to starch aging is becoming a bigger problem.

In the case of rice cakes, the type of starch, the ratio of amylose and amylopectin in starch, molecular size, moisture content, storage temperature and acidity, components other than starch, additives, and processing processes all have a complex effect on the aging of rice cakes. Since rice cakes have a higher moisture content than other starchy foods, aging proceeds rapidly during storage, and hardening begins 5 hours after making rice cakes. makes up this week.

Until recently, technology using sugars was the most common technology for delaying or preventing aging of rice cakes, and technologies using enzymes, emulsifiers, and plant extracts were reported, but the effect was insignificant or the preference of rice cakes was reduced.

The background technology of the present invention is disclosed in Korean Patent Publication No. 10-2014-0129829.

The present invention is to solve the problems of the prior art described above, and has excellent preservability by inhibiting hardening, aging, and bacterial growth without adding a separate chemical additive or chemical preservative, and provides excellent palatability and chewy texture for a long period of time. It is an object to provide a rice cake manufacturing apparatus and method for producing rice cakes with improved preservation that can be maintained.

However, the technical problems to be achieved by the embodiments of the present invention are not limited to the technical problems described above, and other technical problems may exist.

As a technical means for achieving the above technical problem, the rice cake manufacturing apparatus according to an embodiment of the present invention includes a salt water immersion unit for immersing rice in salt water after washing; A primary crushing unit for mixing and grinding salt with the rice soaked in salt water; a secondary grinding unit for mixing and pulverizing purified water and natural sweetener with the pulverized rice through the primary grinding unit; a steaming unit ripening and steaming the pulverized material through the secondary crushing unit; A cooling unit for cooling the steamed rice cake through the steaming unit; And it may include an ultraviolet sterilization unit for sterilizing the cooled rice cake through the cooling unit with ultraviolet rays.

In addition, the brine immersion unit can soak rice for 10 to 12 hours while replacing the brine every 50 to 60 minutes.

In addition, the brine has a mass concentration of 0.5 to 1% by weight, and the storage water temperature during immersion may be prepared to have a temperature of 5 to 10 ° C.

In addition, the secondary grinding unit may be pulverized by mixing 12 to 35 parts by weight of purified water and 5 to 10 parts by weight of natural sweetener with 100 parts by weight of the rice pulverized through the primary grinding unit.

In addition, the natural sweetener may include at least one selected from the group consisting of fructooligosaccharide, xylose, fructose, stevia, xylitol, erythritol, and allulose.

In addition, the rice cake manufacturing apparatus according to an embodiment of the present invention may further include a punching unit for punching the steamed rice cake in the steaming unit at a rate of 400 to 600 times/minute for 3 to 5 minutes.

In addition, the ultraviolet sterilization unit may irradiate ultraviolet rays for 40 to 60 seconds to the cooled rice cake through the cooling unit.

In addition, the rice cake manufacturing apparatus according to an embodiment of the present invention may further include a preservative application unit for applying a preservative to the surface of the rice cake sterilized by the ultraviolet sterilization unit.

In addition, the preservative may be prepared by mixing 2 to 3 parts by weight of starch syrup, 1 to 2 parts by weight of oligosaccharide, and 0.5 to 1 part by weight of green tea seed oil in 100 parts by weight of purified water.

The above-described means for solving the problems is only illustrative and should not be construed as limiting the present invention. In addition to the exemplary embodiments described above, additional embodiments may exist in the drawings and detailed description of the invention.

According to the above-described problem solving means of the present invention, by providing a rice cake manufacturing apparatus and method, hardening, aging, and bacterial growth are suppressed without adding a separate chemical additive or chemical preservative, so that preservation is excellent, excellent palatability and chewy It shows an excellent effect that can be provided by manufacturing rice cakes with improved preservation that can maintain texture for a long period of time.

However, the effects obtainable in the present invention are not limited to the effects described above, and other effects may exist.

1 is a view showing a schematic configuration of a rice cake manufacturing apparatus according to an embodiment of the present invention.
2 is a view schematically showing the structure of a soaking container used when the salt water immersion unit of the rice cake manufacturing apparatus according to an embodiment of the present invention immerses rice in salt water.
Figure 3 is an operational flow chart for a rice cake manufacturing method according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention with reference to the accompanying drawings. However, the present invention may be embodied in many different forms and is not limited to the embodiments described herein. And in order to clearly explain the present invention in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification.

Throughout the specification of the present invention, when a part is said to be “connected” to another part, it is not only “directly connected”, but also “electrically connected” or “indirectly connected” with another element in between. It also includes cases where it is connected to.

Throughout the specification of the present invention, when a member is said to be located “on”, “above”, “on top”, “below”, “below”, or “below” another member, this means that a member is positioned “on” another member. This includes not only the case in contact with a member but also the case where another member exists between two members.

Throughout the specification of the present invention, when a part "includes" a certain component, it means that it may further include other components without excluding other components unless otherwise stated. In addition, in the following description, 'A to B' may mean any one of values belonging to a range of greater than or equal to value A and less than or equal to value B.

That is, the following describes a preferred embodiment of the present invention and the physical properties of each component in detail, but this is to be explained in detail so that those skilled in the art can easily practice the invention. , This does not mean that the technical spirit and scope of the present invention is limited.

1 is a view showing a schematic configuration of a rice cake manufacturing apparatus 10 according to an embodiment of the present invention.

Hereinafter, for convenience of description, the rice cake manufacturing apparatus 10 according to an embodiment of the present invention will be referred to as the present apparatus 10.

Referring to FIG. 1, the apparatus 10 includes a salt water immersion unit 11, a first crushing unit 12, a second crushing unit 13, a steaming unit 14, a cooling unit 16, and an ultraviolet sterilization unit. (17) may be included. In addition, the device 10 may further include a punching unit 15 and a preservative application unit 18.

The apparatus 10 includes a brine immersion unit 11 for immersing rice in brine after washing, a primary crushing unit 12 for mixing and grinding rice with salt through the brine immersion unit 11, A secondary grinding unit 13 for mixing and grinding the pulverized rice pulverized through the primary pulverizing unit 12 with purified water and natural sweetener, and aging and steaming the pulverized rice pulverized through the secondary crushing unit 13 Includes a steaming unit 14, a cooling unit 16 for cooling the rice cakes steamed through the steaming unit 14, and an ultraviolet sterilization unit 17 for sterilizing the rice cakes cooled through the cooling unit 16 with ultraviolet rays can do. A detailed description of each part of the device 10 is as follows.

The salt water immersion unit 11 may be immersed in salt water after washing the rice. Specifically, the salt water immersion unit 11 may wash the rice and then put the rice into a soaking container in which salt water is interposed (accommodated) so as to be immersed. At this time, the salt water immersion unit 11 may soak the rice (washed rice) for 10 to 12 hours while replacing the salt water in the soaking container every 50 to 60 minutes. At this time, the soaking container used can be more easily understood with reference to FIG. 2 to be described later.

The rice considered in the present invention is not particularly limited as long as it can be made into rice cake, and any kind can be used. It may be desirable to use

Since starch from rice can be continuously removed by replacing the brine once every 50 to 60 minutes as described above, the present apparatus 10 uses rice from which starch is continuously removed as described above to produce rice cakes By doing so, the aging of the rice cake can be delayed and the texture of the rice cake can be improved.

In addition, it may be preferable to use the brine having a mass concentration of 0.5 to 1% by weight and a storage water temperature of 5 to 10 ° C during immersion. This device 10 can slow down the deterioration of rice cakes due to the increase in pH during the aging process by using brine representing the above mass concentration, and by using brine representing the above temperature, during soaking (ie, rice During the process of immersing in salt water), it is possible to suppress deterioration of rice.

After the process of being immersed in salt water for the same amount of time (i.e., for 10 to 12 hours), the moisture content is 24 to 26% in the case of spicy rice, and the moisture content is 34 to 36% in the case of glutinous rice. The curing of the rice cake is delayed, so that the taste or texture of the rice cake can be maintained for a long period of time. If the time of the salt water soaking unit 11 is less than 10 hours, the above effect is insignificant, If the time exceeds 12 hours, the above effect is not greatly improved, but it is undesirable because the efficiency of the manufacturing process may be reduced and the immersed rice may deteriorate. Therefore, in the apparatus 10, it may be preferable that the salt water immersion unit 11 soaks the washed rice for 10 to 12 hours. Rice can be soaked by soaking.

In addition, in the present invention, the soaking container used when immersing rice in salt water by the salt water immersion unit 11 may have a structure as shown in Fig. 2, for example.

2 is a view schematically showing the structure of the soaking container 20 used when the salt water immersion unit 11 of the rice cake manufacturing apparatus 10 according to an embodiment of the present invention immerses rice in salt water.

In the following description of the soaking container 20, as an example, the 9:00 - 3:00 direction will be referred to as the left-right direction and the 12:00 - 6:00 o'clock direction will be referred to as the up-and-down direction based on the drawing of FIG. However, this direction setting is only an example to help the understanding of the present application, and is not limited thereto.

Referring to FIG. 2, the soaking tub 20 considered in the present invention i) washing the rice before immersing the washed rice in brine, ii) replacing the brine contained in the soaking tub 20, or iii) In removing starch from rice during the salt water replacement process, a structure as shown in FIG. 2 may be provided so that these processes can be performed more conveniently and efficiently/effectively.

The soaking container 20 may include a first container 20a and a second container 20b. The first cylinder 20a and the second cylinder 20b may be formed in a cylindrical shape, for example. The soaking container 20 may be made of a material (material) such as stainless steel.

The diameter of the second barrel 20b may be substantially the same as the diameter of the first barrel 20a. Here, the fact that the diameter of the second cylinder 20b is substantially the same as that of the first cylinder 20a means that the first cylinder 20a can be inserted into the second cylinder 20b, so that the second cylinder 20b It may be desirable to understand the concept that the diameter of is slightly larger than the diameter of the first cylinder (20a).

The upper end of the second barrel 20b is open, and saline water can be accommodated therein. The second body portion 20b', which is the body portion of the second cylinder 20b, may have a bottom surface and a side surface in the form of a surface in which water cannot drain. A salt water outlet 20b'' may be provided in one region of the outer circumferential surface of the second body 20b'.

The salt water immersion unit 11 may control the salt water discharge port 20b'' to an open state or a closed state. When the washed rice is to be soaked, the salt water immersion unit 11 controls the salt water outlet 20b'' in a closed state so that the salt water is accommodated in the internal space of the second body part 20b', and the second When trying to replace the salt water accommodated in the internal space of the body part 20b' once every 50 to 60 minutes, by controlling the salt water outlet 20b'' in the closed state to open, the salt water accommodated in the internal space is discharged through the salt water outlet. It can be discharged to the outside through (20b'').

The first cylinder 20a may be provided to be accommodated in the inner space of the second body part 20b', which is the body part of the second cylinder 20b. In a state where the first barrel 20a is accommodated in the inner space of the second barrel 20b, rice and brine may be accommodated in the inner space of the first barrel 20a. The side surface and lower surface of the first tub 20a may be provided with a mesh (sieve) structure having a plurality of holes to allow water to drain. Here, the plurality of holes formed on the side surface and the lower surface of the first barrel 20a may be formed to a size smaller than the size of normal rice (ie, the size of rice grains) to prevent rice from passing through.

As described above, the brine immersion unit 11 can control the operation of the soaking barrel 20 so that the brine contained in the soaking barrel 20 is replaced every 50 to 60 minutes, and through this, the salt water from the rice immersed in the brine Starch can be continuously removed. Specifically, in order to effectively remove starch, the first barrel 20a in the soaking barrel 20 may include the following components.

Specifically, the first cylinder 20a includes an axis bar 21, a first sweep bar 22, a second sweep bar 23b, a support bar 23a, a rotation bar 24, and a plurality of wing bars ( 25a, 25b, 25c, 25d).

The shaft bar 21 is provided to be rotatable at the center of the first cylinder 20a and may be provided to be rotatable in a clockwise or counterclockwise direction.

The first sweep bar 22 may be spaced apart from the shaft bar 21 in the left-right direction, and may be provided parallel to the shaft bar 21 . The second sweep bar 23b and the support bar 23a may be spaced apart from each other in the vertical direction, and may be interposed between the first sweep bar 22 and the shaft bar 21. Based on the drawing shown in FIG. 2, the axis bar 21 and the first sweep bar 22 are provided in a bar shape but are vertically disposed, and the second sweep bar 23b and the support bar 23a are bar-shaped. It is provided but can be arranged horizontally.

The first sweep bar 22 is fixedly coupled to one end (for example, the left end) of the second sweep bar 23b and the support bar 23a, and each of the second sweep bar 23b and the support bar 23a The shaft bar 21 may be fixedly coupled to the other end (for example, the right end). According to this, the first sweep bar 22 may be provided in a form integrally and fixedly coupled to the shaft bar 21 by the second sweep bar 23b and the support bar 23a. Therefore, when the shaft bar 21 rotates, the first sweep bar 22, the second sweep bar 23b, and the support bar 23a may be rotated together in conjunction with the rotation of the shaft bar 21. .

The rotation bar 24 may be disposed to surround at least a portion of the circumference of the support bar 23a. The rotating bar 24 may be provided to be rotatable in a clockwise or counterclockwise direction with the support bar 23a as the center of an axis.

A plurality of wing bars 25a, 25b, 25c, and 25d may be provided on the outer surface of the rotation bar 24. Each of the plurality of wing bars 25a, 25b, 25c, and 25d may be provided by being fixedly coupled to the circumferential region of the outer surface of the rotating bar 24. Each of the plurality of wing bars 25a, 25b, 25c, and 25d may be spaced apart from each other in the left and right direction on the circumferential area of the outer surface of the rotating bar 24, and as shown in FIG. 2, the rotating bar Based on the rotational axis (central axis) of (24), each wing bar may be alternately arranged in the upper and lower directions. Accordingly, as the rotation bar 24 rotates, a plurality of wing bars 25a, 25b, 25c, and 25d associated with the rotation bar 24 may be rotated together.

The length of each of the first sweep bar 22 and the shaft bar 21 in the vertical direction has the same length as the length corresponding to the height of the first body portion 20a', which is the body portion of the first cylinder 20a. A catalog may be prepared. The first sweep bar 22 is disposed so that the left side of the first sweep bar 22 contacts the inner circumferential surface (inner surface, that is, the inner surface of the side surface) of the first body part 20a' with reference to the drawing of FIG. can

According to this, the salt water immersion unit 11 rotates the shaft bar 21 when trying to replace the salt water in a state where salt water and rice are accommodated for immersion in the internal space of the first body portion 20a'. The operation of the bar 21 can be controlled, and at this time, the first sweep bar 22 can be rotated together while sweeping the inner circumferential surface of the first body portion 20a' by the rotation of the shaft bar 21. As such, as the first sweep bar 22 rotates while sweeping the inner circumferential surface of the first body portion 20a', the first sweep bar 22 is in contact with the inner circumferential surface of the first body portion 20a'. The rice (in particular, the rice blocking the plurality of holes formed on the side surface of the first body portion 20a') is separated from the inner circumferential surface of the first body portion 20a' by the first sweep bar 22 (i.e., It is possible to prevent the plurality of holes formed on the side surface from being blocked instantaneously), through which the salt water accommodated in the internal space of the first body part 20a' more easily It may pass through a plurality of holes and be discharged to the outside through the salt water outlet 20b'' of the second body 20b'.

Similarly, the length of each of the second sweep bar 23b and the support bar 23a in the left-right direction is a length corresponding to the radius of the first body portion 20a' (that is, the distance from the position of the shaft bar 21 1 may be provided to have a length corresponding to the length to the inner surface of the body portion 20a'). Referring to the drawing of FIG. 2 , the second sweep bar 23b may be disposed so that the lower surface of the second sweep bar 23b contacts the inner surface of the bottom (lower surface) of the first body part 20a'.

According to this, the salt water immersion unit 11 rotates the shaft bar 21 when trying to replace the salt water in a state where salt water and rice are accommodated for immersion in the internal space of the first body portion 20a'. The operation of the bar 21 can be controlled, and at this time, the second sweep bar 23b can be rotated together while sweeping the bottom (lower surface) of the first body part 20a' by the rotation of the shaft bar 21. there is. In this way, as the second sweep bar 23b rotates while sweeping the bottom (bottom surface, inner surface of the bottom) of the first body portion 20a', the second sweep bar 23b rotates while sweeping the bottom surface of the first body portion 20a'. ) The rice that was in contact with the bottom (particularly, the rice that blocked the plurality of holes formed on the bottom surface of the first body part 20a') is moved by the second sweep bar 23b to the first body part 20a. ') to escape from the bottom (that is, not to momentarily block a plurality of holes formed in the bottom), through which the salt water contained in the internal space of the first body portion 20a' is more easily removed. The brine may pass through a plurality of holes on the lower surface of the first body portion 20a' and be discharged to the outside through the salt water outlet 20b'' of the second body portion 20b'.

As described above, the salt water immersion unit 11 can soak rice for 10 to 12 hours while replacing the salt water in the soaking container 20 once every 50 to 60 minutes to soak the rice. At this time, the brine immersion unit 11 opens the brine outlet 20b'' for a certain period of time to replace the brine at predetermined times (for example, every 60 minutes) after the rice and brine are accommodated in the soaking container 20. At the same time as controlling to the state, it is possible to perform control of rotating the axis bar 21 for the predetermined time. Here, the predetermined time is the water level measured through a water level measuring sensor (not shown) for measuring the water level of the salt water accommodated in the soaking container 20, for example, from the point in time when the salt water outlet 20b'' is controlled to be in an open state. It may be information set as a time corresponding to a point in time when a measurement value is measured at a preset threshold level value. Here, the water level measuring sensor may be provided in one area in the soaking container 20.

According to this, the brine immersion unit 11 opens the brine outlet 20b'' to replace the brine when a predetermined time (for example, 60 minutes) has elapsed after the rice and brine are accommodated in the soaking container 20. At the same time, the shaft bar 21 can be controlled to rotate (accordingly, the salt water can be discharged to the outside), and then the water level measurement value corresponding to the preset critical water level value is measured by the water level measurement sensor. It is possible to control the shaft bar 21 to rotate (and control the brine outlet 20b'' to be open) only until When the salt water immersion unit 11 detects that a water level measurement corresponding to a preset critical water level value has been measured, the salt water outlet 20b'' is controlled to be closed and the rotation of the shaft bar 21 is stopped at the same time. It is possible to control the operation of the shaft bar 21 and then turn on a brine supply unit (not shown) for supplying brine so that new brine is supplied into the soaking container 20 . The brine immersion unit 11 performs the above-described process for a preset time (eg, 60 minutes) only for the maximum immersion time (ie, 10 to 12 hours) after the rice and brine are first accommodated in the soaking container 20. ) can be repeated at each elapsed time. This apparatus 10 allows starch to be effectively removed, and can automatically replace brine and wash rice without the need for human intervention, providing convenience to users.

The primary crushing unit 12 may mix salt with the rice called through the salt water immersion unit 11 and grind it. In the primary crushing unit 12, 100 parts by weight of rice and 3 to 7 parts by weight of salt, which have been called through the salt water immersion unit 11, may be put into the grinder and pulverized.

The secondary crushing unit 13 may mix purified water and natural sweetener with the pulverized rice obtained through the primary crushing unit 12 and then pulverize the rice. In the secondary grinding unit 13, it may be more preferable to mix and grind 12 to 35 parts by weight of purified water and 5 to 10 parts by weight of natural sweetener in 100 parts by weight of the rice pulverized through the primary grinding unit 12. .

When the pulverized rice (ie, pulverized rice through the primary crushing unit 12) is spicy rice, 30 to 35% of Since the total moisture content is adjusted to 55 to 60% through the secondary grinding unit 13 consisting of the above process in a water-containing state, using this (i.e., the total moisture content is adjusted to 55 to 60%) Hardening may be delayed by about 3 days or more when it is made into rice cake (using pulverized glutinous rice).

In addition, when the pulverized rice is glutinous rice, the secondary pulverization unit consisting of the above process in a state where 33 to 37% of moisture is contained through the salt water immersion unit 11 and the primary pulverization unit 12 ( Since the moisture content is increased from 12 to 18% through 13) and adjusted to a total of 45 to 55%, curing may be delayed when rice cakes are prepared using this.

At this time, the natural sweetener is contained in an amount of 5 to 10 parts by weight, and this natural sweetener allows the rice cake produced through the present device 10 to exhibit excellent sweetness, but has a low sugar content, so it is easy to eat due to the excessive sugar content. In addition to blocking this deterioration, it can play a role in suppressing the occurrence of shrinkage or hardening of rice cakes due to the sugar component. If the content of the natural sweetener is less than 5 parts by weight, the above effect is insignificant, and if the content of the natural sweetener exceeds 10 parts by weight, the above effect is not greatly improved, but the content of rice pulverized material is relatively reduced, resulting in rice cake. Acceptability may decrease. Therefore, it may be preferable that the content of the natural sweetener applied when pulverized by the secondary pulverizer 13 of the apparatus 10 is set to any one of 5 or more and 10 or less.

In this case, the natural sweetener may include at least one selected from the group consisting of fructooligosaccharide, xylose, fructose, stevia, xylitol, erythritol, and allulose. That is, the natural sweetener may consist of at least one selected from among the elements in the group.

Here, the fructooligosaccharide is a non-digestible saccharide that is not decomposed by human digestive enzymes, so it has low calories and a relatively low glycemic index. It has functions such as acidifying the intestine to increase the solubility of mineral components to promote calcium absorption, improving serum lipids, preventing dental caries, and preventing ulcerative colitis.

In addition, the xylose is a component extracted from birch trees, cornstalks, etc., and shows an effect of lowering the absorption rate of sugar components in the body compared to white sugar. indicates the glycemic index. In addition, the stevia is sweetened with glycosides extracted from leaves, and can produce a sweetness of about 300 times that of white sugar, and has almost no calories, so it does not affect blood sugar, and the xylitol is extracted from birch trees. As a component, it shows excellent sweetness and plays a role in improving dental health.

In addition, the erythritol is produced by fermenting glucose extracted from corn. It is less sweet than white sugar, but has a low glycemic index, and shows beneficial effects to the human body. It also shows efficacy in weight loss.

The steaming unit 14 may mature and steam the pulverized material through the secondary pulverization unit 13 . The steaming unit 14 may perform steaming under normal steaming conditions after aging the pulverized material through the secondary crushing unit 13 for 10 to 15 hours. Here, it may be more preferable that the steaming is performed for 10 to 20 minutes at a temperature condition of 95 to 100 ° C using a rice cake steamer.

In addition, in the manufacture of rice cakes, the present apparatus 10 is a punching process by the punching unit 15 between the steaming process by the steaming unit 14 and the cooling process by the cooling unit 16 to be described later can do more.

That is, the punching unit 15 may punch the steamed rice cake through the steaming unit 14 . The punching unit 15 may perform punching on the steamed rice cake before cooling the steamed rice cake by the cooling unit 16 . The punching unit 15 puts the steamed rice cakes through the steaming unit 14 into a rice cake punching machine (not shown) and punches the steamed rice cakes for 3 to 5 minutes at a rate of 400 to 600 times/min. can When the rice cake is punched by the punching unit 15 under the above-mentioned conditions, the texture of the rice cake is improved because the tissue of the rice cake is dense, so the rice cake produced by the device 10 does not harden well. The texture can be maintained for a long period of time.

The cooling unit 16 may cool the steamed rice cake through the steaming unit 14. The cooling unit 16 can cool the steamed rice cakes through the steaming unit 14 for 20 to 30 minutes, so that the cooled rice cakes have a surface temperature of 25 to 35 ° C and an internal temperature of 35 to 45 ° C. Steamed rice cakes can be cooled.

In the above description, the rice cake cooled by the cooling unit 16 is exemplified as a rice cake steamed through the steaming unit 14, but this is only an example to help understanding of the present invention, and is not limited thereto. Cooling It may be more preferable that the rice cake cooled by the unit 16 is a rice cake punched by the punching unit 15. In describing the present invention, the punching unit 15 and the preservative application unit 18 in the apparatus 10 may be selectively included in the apparatus 10 according to the embodiment (embodiment) of the present invention, including It may not be, but it may be more preferable to be included.

Rice cake cooled to the above temperature through the cooling unit 16 (ie, rice cake cooled to have a surface temperature of 25 to 35 ° C and an internal temperature of 35 to 45 ° C) is cut to fit the rice cake packaging. can To this end, although not shown in the figure, the device 10 may further include a cutting unit (not shown) for cutting the cooled rice cake through the cooling unit 16.

In addition, the rice cake cooled through the cooling unit 16 reduces the moisture generated by the warmth remaining in the rice cake (by reducing the moisture), preventing the growth of bacteria or mold due to moisture generated on the surface or bottom of the container after packaging. can be suppressed In other words, by cooling the steamed rice cake through the cooling unit 16, the apparatus 10 can suppress the growth of bacteria or mold due to moisture after packaging.

At this time, it may be preferable that the rice cake cooled under the above conditions be interposed (accommodated) in a container whose bottom surface is formed in the form of a protrusion after being cut by a cutting unit (not shown). That is, the cutting unit (not shown) cuts the cooled rice cake into a preset size to fit the rice cake packaging, and then accommodates the cut rice cake in a container having a protrusion shape on the bottom so that the rice cake packaging can be made. .

Here, the 'container whose bottom surface is formed in the form of a protrusion' used in the apparatus 10 is referred to as this container for convenience of description in the following description, which reduces the area where the rice cake touches the bottom portion of the container, so that the rice cake and the bottom of the container Since there are many spaces between the noodles, not only can the deterioration of the rice cake be prevented from deterioration due to moisture generated after packaging, but also the ultraviolet rays irradiated when irradiated with ultraviolet rays from the ultraviolet sterilization unit 17 are irradiated to the bottom surface of the rice cake, so that bacteria It can also inhibit deterioration caused by the growth of fungi.

The ultraviolet sterilization unit 17 can sterilize the rice cake cooled through the cooling unit 16 with ultraviolet rays. The ultraviolet sterilization unit 17 displays the rice cake cooled by the cooling unit 16 (in particular, the rice cake cooled by the cooling unit and then cut by the cutting unit) in a container (ie, a container with a bottom surface formed in a protrusion shape) By adding and irradiating ultraviolet rays for 40 to 60 seconds, the cooled rice cake can be sterilized.

Specifically, the ultraviolet sterilization unit 17, when the rice cake (ie, cooled and cut rice cake) cut by the cutting unit (not shown) is put into the container, then the rice cake (cooled and cut rice cake) put into the container Sterilization treatment may be performed by irradiating ultraviolet rays to the surface.

At this time, the ultraviolet sterilization unit 17 may measure the temperature of the rice cake put into the container before irradiating ultraviolet rays, and only when the measured temperature of the rice cake meets a predetermined condition can irradiate ultraviolet rays . Here, the preset condition may mean a condition such as the temperature of the rice cake cooled by the aforementioned cooling unit 16 . That is, the predetermined condition means that the surface temperature of the rice cake put into the container has any one of 25 to 35 ° C, and the internal temperature of the rice cake put into the container has any one of 35 to 45 ° C. can

If the temperature of the rice cake put into this container does not meet the above-described predetermined conditions, the ultraviolet sterilization unit 17 will treat the rice cake (rice cake put into this container) that does not meet the predetermined condition, after packaging in the future. It is determined that the rice cake is a rice cake with a possibility of bacterial or mold growth due to moisture, and the rice cake is automatically classified as a rice cake excluded from sterilization treatment, so that ultraviolet irradiation can be prevented.

That is, for rice cakes excluding sterilization, the process from the time the rice cake is cooled by the cooling unit 16 until the ultraviolet irradiation is performed (ie, the process of cutting the cooled rice cake by the cutting unit and then putting it into the container) As it passes through, as the rice cake put into the container immediately before being irradiated with ultraviolet rays has a temperature different from the temperature of the rice cake when cooled in the cooling unit 16 (that is, the temperature of the rice cake put into the container is As the set conditions are not met), if the rice cakes excluded from sterilization are used for packaging later, it is judged that there is a possibility of bacterial or mold growth due to moisture, sterilization by ultraviolet sterilization unit 17 It may mean rice cakes that are excluded during processing (ie, rice cakes that are not sterilized).

For example, the ultraviolet sterilization unit 17 may cause the cooling process by the cooling unit 16 to be performed again (again) for rice cakes that are automatically classified and excluded from sterilization. That is, the ultraviolet sterilization unit 17 can transfer the automatically sorted rice cakes except for sterilization to the cooling unit 16, and accordingly, the cooling unit 16 adjusts the surface temperature of the rice cakes put into the container to 25 to 35 ℃ and the internal temperature is 35 to 45 ℃, after re-cooling the non-sterilized rice cake, it can be transferred to the ultraviolet sterilization unit 17 again. Thereafter, the ultraviolet sterilization unit 17 may perform sterilization treatment by irradiating ultraviolet rays to the rice cake re-cooled by the cooling unit 16 except for the sterilization treatment.

The ultraviolet sterilization unit 17 irradiates ultraviolet rays under the above conditions to sterilize bacteria or fungi in the rice cakes without affecting the taste or texture of the rice cakes produced by this device 10, thereby making the rice cakes It is possible to maintain the taste and texture for a long period of time without deterioration.

At this time, if the irradiation time of the ultraviolet rays is less than 40 seconds, the above effect is insignificant, and if the irradiation time of the ultraviolet rays exceeds 60 seconds, the above effects are not greatly improved and the efficiency of the manufacturing process is reduced, which is not preferable. Can not do it. Therefore, it may be more preferable for the ultraviolet sterilization unit 17 to irradiate ultraviolet rays for a time of any one of 40 seconds or more and 60 seconds or less.

In addition, after the sterilization process by the ultraviolet sterilization unit 17, a preservative application process by the preservative application unit 18 for applying the preservative to the surface of the sterilized rice cake may further proceed. That is, the preservative application unit 18 may apply the preservative to the surface of the rice cake sterilized by the ultraviolet sterilization unit 17. The preservative may be more preferably prepared (manufactured, produced) by mixing 2 to 3 parts by weight of starch syrup, 1 to 2 parts by weight of oligosaccharide, and 0.5 to 1 part by weight of green tea seed oil in 100 parts by weight of purified water. The preservative composed of the above components not only improves the preservability of the prepared rice cake, but also can play a role in improving the taste and preference of the rice cake without adversely affecting the health of eaters because it is made of natural ingredients.

In addition, the preservative composed of the above components enhances the texture of the rice cake prepared by mixing starch syrup and oligosaccharide and the binding action of green tea seed oil, and suppresses the evaporation of moisture contained in the rice cake to prevent drying of the rice cake. , It can improve preservation by inhibiting protein denaturation inherent in rice cakes and delaying the aging or decay of rice cakes. More specifically, the starch syrup and oligosaccharide in the preservative can improve the taste and preference of rice cake and suppress evaporation of moisture contained in rice cake. In addition, the green tea seed oil has a sterilizing effect on Staphylococcus aureus, Vibrio enteritis, Staphylococcus aureus, choleri, etc., delays starch aging, imparts antioxidant properties, and serves as a preservative, so that the prepared rice cake does not become rancid It can play a role in allowing the chewy texture to be maintained for a long time even under conditions where the rice cake is exposed to room temperature by allowing it to proceed slowly.

In addition, the device 10 may include a control unit 19. The control unit 19 may control the operation of each unit included in the device 10 .

The rice cake prepared by the present apparatus 10 described above is a rice cake with improved preservation, and in particular, curing, aging, and bacterial growth are suppressed without adding a separate chemical additive or chemical preservative, so it has excellent preservation, excellent palatability and chewy It may be a rice cake with improved preservability that can maintain texture for a long period of time.

Hereinafter, the physical properties of the rice cake produced by the present apparatus 10 will be described with examples.

<Preparation Example 1> Preparation of brine

The brine immersion unit 11 of the apparatus 10, for example, mixed 1 part by weight of salt with 100 parts by weight of purified water and cooled to prepare (can be produced) brine at 8 ° C.

<Preparation Example 2> Preparation of preservative

In the preservative application unit 18 of the present device 10, for example, a preservative was prepared (can be prepared) by mixing 2.5 parts by weight of starch syrup, 1.5 parts by weight of oligosaccharide, and 0.8 parts by weight of green tea seed oil in 100 parts by weight of purified water.

<Example 1>

As an example, this apparatus 10 is immersed in the brine prepared in Preparation Example 1 after washing spicy rice (polished rice), but immersed for 11 hours while replacing the brine once every 55 minutes, and 100 parts by weight of the soaked rice and 5 parts by weight of salt were put into a grinder and pulverized, 100 parts by weight of pulverized rice, 25 parts by weight of purified water, and 8 parts by weight of natural sweetener (stevia) were put into a grinder and pulverized, and the pulverized rice was 12 parts by weight at room temperature. After aging for an hour, it is put into a rice cake steamer, steamed for 15 minutes at a temperature of 98 ° C, and the steamed rice cake is put into a container equipped with projections on the bottom, the surface temperature is 30 ° C, and the internal temperature is 40 ° C. After cooling to such a degree, by irradiating the cooled rice cake with ultraviolet rays for 50 seconds, it is possible to prepare rice cakes with improved preservation.

<Example 2>

As another example, the apparatus 10 proceeds in the same manner as in Example 1, but the rice cake with improved preservation can be prepared by applying the preservative prepared in Preparation Example 2 to the surface of the rice cake.

<Example 3>

As another example, the apparatus 10 proceeds in the same manner as in Example 1, but the steamed rice cake is put into a rice cake punching machine and punched at a rate of 500 times/min for 4 minutes to produce rice cake with improved preservation. can

<Example 4>

As another example, the apparatus 10 proceeds in the same manner as in Example 1, but the steamed rice cake is put into a rice cake punching machine and punched at a rate of 500 times/min for 4 minutes, and the surface of the prepared rice cake is By applying the preservative prepared in Preparation Example 2, rice cake with improved preservation can be prepared.

<Comparative Example 1>

For the performance evaluation of the rice cake produced by the present apparatus 10, the rice cake to be compared with the rice cake produced by the present apparatus 10 can be prepared in the following way. That is, the rice cake to be compared is, for example, soaked in purified water for 11 hours after washing rice (spicy rice) and called, 100 parts by weight of the soaked rice and 5 parts by weight of salt are put into a grinder and pulverized, 100 parts by weight of pulverized rice And 25 parts by weight of purified water and 8 parts by weight of sugar are put into a grinder and pulverized, and the pulverized rice is aged at room temperature for 12 hours, then put into a rice cake stirrer and steamed at a temperature of 98 ° C. for 15 minutes.

The taste, aroma, texture and overall acceptability of the rice cakes (ie rice cakes prepared in five types) prepared through Examples 1 to 4 and Comparative Example 1 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall acceptability of rice cakes were surveyed with 30 test subjects using a 5-point scale method, and then the average value was used. The measurement result value may mean that the higher the score, the better, and the lower the score, the worse. That is, 5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the rice cakes prepared through Examples 1 to 4 of the present invention are superior in taste, aroma, texture and overall preference compared to the rice cakes prepared through Comparative Example 1. In particular, Example It can be seen that the rice cake prepared through 4 has the best taste, aroma, feeling and overall preference. Here, Comparative Example 1 may refer to the case of rice cakes (ie, comparative rice cakes) prepared by the conventional rice cake manufacturing method.

In addition, after storing the rice cakes prepared in Examples 1 to 4 and Comparative Example 1 at room temperature for 48 hours, the texture was measured and shown in Table 2 below.

{However, the texture of the rice cake was investigated by a 5-point scale method with 30 test subjects at each time point after the initial, 12, 24, and 48 hours had elapsed, and then the average value was used. The measurement result value may mean that the higher the score, the better, and the lower the score, the worse. That is, 5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}

<Table 2>

As shown in Table 2, the rice cakes prepared in Examples 1 to 4 of the present invention are cured and aged even after 48 hours compared to the rice cakes prepared in Comparative Example 1, so that excellent texture is maintained. there is. In particular, in the case of Example 4, it can be seen that the curing and anti-aging effects are the most excellent.

Therefore, this apparatus (10, rice cake manufacturing apparatus) according to an embodiment of the present invention is a rice cake with improved preservation, especially without adding a separate chemical additive or chemical preservative, curing, aging, and bacterial growth are suppressed, resulting in preservation This is excellent, and it is possible to manufacture and provide rice cakes that can maintain excellent palatability and chewy texture for a long period of time.

Hereinafter, based on the details described above, the operation flow of the present invention will be briefly reviewed.

Figure 3 is an operational flow chart for a rice cake manufacturing method according to an embodiment of the present invention.

The rice cake manufacturing method shown in FIG. 3 may be performed by the apparatus 10 described above. Therefore, even if the content is omitted below, the description of the device 10 can be equally applied to the description of the rice cake manufacturing method.

Referring to FIG. 3, in the rice cake manufacturing method according to an embodiment of the present invention, i) a salt water soaking step (S101) in which the salt water soaking unit 11 is immersed in salt water after washing rice (S101), ii) first grinding The first crushing step (S103) in which the unit 12 mixes salt with the rice soaked through the brine soaking unit 11 and grinds it, iii) the second crushing unit 13, the first crushing unit 12 A second grinding step (S105) of mixing and grinding the pulverized rice with purified water and natural sweetener, iv) The steaming unit 14 matures and steams the pulverized rice through the secondary grinding unit 13 a steaming step (S107), v) a cooling step (S109) in which the cooling unit 16 cools the steamed rice cake through the steaming unit 14 (S109), and vi) the ultraviolet acid bactericidal unit 17, the cooling unit 16 ) may include an ultraviolet sterilization step (S111) of sterilizing the cooled rice cake with ultraviolet rays.

In addition, although not shown in the drawing, in the rice cake manufacturing method according to an embodiment of the present invention, between step S107 (ie, steaming step) and step S109 (cooling step), the punching unit 15 is steamed in the steaming unit A punching step (not shown) of punching the rice cake at a rate of 400 to 600 times/min for 3 to 5 minutes may be further included.

In addition, in the rice cake manufacturing method according to an embodiment of the present invention, after step S111 (ie, ultraviolet sterilization step), the preservative application unit 18 applies a preservative to the surface of the rice cake sterilized in the ultraviolet sterilization unit. A step (not shown) may be further included.

In the above description, steps S101 to S111 may be further divided into additional steps or combined into fewer steps, depending on the implementation of the present invention. Also, some steps may be omitted if necessary, and the order of steps may be changed.

The rice cake manufacturing method according to an embodiment of the present invention may be implemented in the form of program instructions that can be executed through various computer means and recorded on a computer readable medium. The computer readable medium may include program instructions, data files, data structures, etc. alone or in combination. Program instructions recorded on the medium may be those specially designed and configured for the present invention or those known and usable to those skilled in computer software. Examples of computer-readable recording media include magnetic media such as hard disks, floppy disks and magnetic tapes, optical media such as CD-ROMs and DVDs, and magnetic media such as floptical disks. - includes hardware devices specially configured to store and execute program instructions, such as magneto-optical media, and ROM, RAM, flash memory, and the like. Examples of program instructions include high-level language codes that can be executed by a computer using an interpreter, as well as machine language codes such as those produced by a compiler. The hardware devices described above may be configured to act as one or more software modules to perform the operations of the present invention, and vice versa.

The above description of the present invention is for illustrative purposes, and those skilled in the art can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims rather than the detailed description above, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts should be construed as being included in the scope of the present invention. do.

10: rice cake making device 11: salt water immersion unit
12: first grinding unit 13: second grinding unit
14: steaming unit 15: punching unit
16: cooling unit 17: ultraviolet sterilization unit
18: preservative system 19: control unit

Claims (4)

As a rice cake making device,
A salt water immersion unit for immersing in salt water after washing spicy rice or glutinous rice;
A primary crushing unit for mixing and pulverizing the rice soaked in salt through the salt water immersion unit, putting 100 parts by weight of the soaked rice and 3 to 7 parts by weight of salt into a grinder and pulverizing;
Purified water and a natural sweetener are mixed with the pulverized rice through the primary grinding unit and then pulverized, 12 to 35 parts by weight of purified water and 5 to 10 parts by weight of natural sweetener per 100 parts by weight of the pulverized rice through the primary grinding unit. Secondary crushing unit for mixing and crushing the unit;
a steaming unit for maturing the pulverized material through the secondary crushing unit for 10 to 15 hours and then steaming the pulverized material at a temperature of 95 to 100° C. for 10 to 20 minutes using a rice cake stirrer;
Before cooling the steamed rice cake in the steaming unit, the steamed rice cake is 400 degrees in order to make the texture of the rice cake dense and improve the texture so that the rice cake produced by the rice cake manufacturing apparatus does not harden and the texture is maintained for a long time a punching unit for punching for 3 to 5 minutes at a speed of 600 times/min;
Cool the rice cake steamed through the steaming unit and punched by the punching unit, but to suppress the growth of bacteria or mold due to moisture generated on the surface or bottom of the container after packaging due to the warmth remaining in the rice cake, cooled A cooling unit for cooling the punched rice cake so that the surface temperature of the rice cake is 25 to 35 ° C and the internal temperature of the cooled rice cake is 35 to 45 ° C;
An ultraviolet sterilization unit for sterilizing the cooled rice cake through the cooling unit with ultraviolet rays; and
Preservative agent coating unit for applying a preservative prepared by mixing 2 to 3 parts by weight of starch syrup, 1 to 2 parts by weight of oligosaccharide, and 0.5 to 1 part by weight of green tea seed oil in 100 parts by weight of purified water on the surface of the rice cake sterilized in the ultraviolet sterilization unit. including,
The salt water immersion unit soaks the rice for 10 to 12 hours while replacing the salt water in the soaking container once every 50 to 60 minutes to continuously remove the starch from the rice, and the rice cake manufacturing device is called starch The removed rice is used to manufacture rice cakes with delayed aging and improved texture,
The brine used in the salt water immersion unit is brine having a mass concentration of 0.5 to 1% by weight in order to slow down the deterioration of the rice cake due to the increase in pH during the aging process of the rice cake,
The salt water immersion unit uses salt water exhibiting a temperature of 5 to 10 ° C. to suppress deterioration of rice during soaking in salt water,
Rice that has undergone the immersion process in the salt water immersion unit has a moisture content of 24 to 26% in the case of spicy rice and 34 to 36% in the case of glutinous rice,
The ultraviolet sterilization unit,
After being cooled by the cooling unit, the rice cake cut by the cutting unit is put into a container, and the rice cake put into the container is irradiated with ultraviolet rays for 40 to 60 seconds,
Before irradiating ultraviolet rays, the temperature of the rice cake put into the container is measured,
Ultraviolet rays are irradiated only when the measured temperature of the rice cake meets the preset conditions,
If the measured temperature of the rice cake does not meet the predetermined conditions, the rice cakes that do not meet the predetermined conditions are judged to be rice cakes that are likely to grow bacteria or mold due to moisture after packaging, and sterilization is excluded It is automatically classified as rice cake to prevent UV irradiation,
The cooling process by the cooling unit is performed again for the automatically sorted rice cakes except for the sterilization treatment,
The preset condition is a condition having the same temperature as the temperature of the rice cake cooled by the cooling unit,
The soaking container 20 used for immersing rice in salt water in the salt water immersion unit,
A first cylinder (20a) and a second cylinder (20b) accommodating the first cylinder (20a) in an inner space,
The first barrel (20a) accommodates rice and brine in the internal space of the first barrel (20a) in a state accommodated in the internal space of the second barrel (20b), and a plurality of sides and lower surfaces to allow water to drain. It is provided with a sieve structure having holes,
The plurality of holes are formed in a size smaller than the size of rice grains to prevent rice from passing through,
The second barrel (20b) has an open top and receives salt water,
The second body part 20b', which is the body part of the second cylinder 20b, is provided in a form in which water cannot drain on the lower surface and the side surface, and includes a salt water outlet 20b'' provided in one area of the outer circumferential surface,
The first barrel 20a,
Includes an axis bar 21, a first sweep bar 22, a second sweep bar 23b, a support bar 23a, a rotation bar 24, and a plurality of wing bars 25a, 25b, 25c, 25d do,
The shaft bar 21 is provided to be rotatable at the center of the first cylinder 20a, and is provided to be rotatable in a clockwise or counterclockwise direction,
The first sweep bar 22 is spaced apart from the axis bar 21 in the left and right direction, provided vertically in parallel with the axis bar 21,
The second sweep bar 23b and the support bar 23a are disposed at intervals in the vertical direction, provided horizontally so as to be interposed between the first sweep bar 22 and the shaft bar 21 provided vertically, ,
The first sweep bar 22 is fixedly coupled to one end of each of the second sweep bar 23b and the support bar 23a, and the shaft bar 21 to the other end of each of the second sweep bar 23b and the support bar 23a. ) is fixedly coupled,
As the first sweep bar 22 is integrally and fixedly coupled to the shaft bar 21 by the second sweep bar 23b and the support bar 23a, when the shaft bar 21 rotates, Interlocked with the rotation of the shaft bar 21, the first sweep bar 22, the second sweep bar 23b, and the support bar 23a are rotated together,
The rotation bar 24 is disposed to surround at least a portion of the circumference of the support bar 23a, is provided to be rotatable in a clockwise or counterclockwise direction about the support bar 23a as an axis, and is provided on the outer surface A plurality of wing bars 25a, 25b, 25c, 25d are provided,
Each of the plurality of wing bars 25a, 25b, 25c, and 25d is provided by being fixedly coupled to the circumferential region of the outer surface of the rotating bar 24, and is spaced apart from each other in the left and right directions on the circumferential region, and rotates. As each wing bar is alternately arranged in the upper and lower directions based on the rotational axis of the bar 24, when the rotation bar 24 rotates, it is rotated in conjunction with the rotation bar 24,
The length of each of the first sweep bar 22 and the shaft bar 21 in the vertical direction has the same length as the length corresponding to the height of the first body portion 20a', which is the body portion of the first cylinder 20a. A catalog is prepared,
The first sweep bar 22 is disposed so that its left side comes into contact with the inner circumferential surface of the first body portion 20a',
The length of each of the second sweep bar 23b and the support bar 23a in the left and right directions is provided to have a length corresponding to the radius of the first body portion 20a',
The second sweep bar 23b is disposed so that its lower surface contacts the inner surface of the bottom of the first body part 20a',
The salt water immersion part,
The brine outlet 20b'' is controlled to be open or closed, but when washing rice is to be soaked, the brine outlet 20b'' is controlled to be closed so as to control the internal space of the second body 20b'. so that the saline is accommodated in,
When trying to replace the saline water contained in the inner space of the second body portion 20b' once every preset time corresponding to 50 to 60 minutes, after the rice and brine are accommodated in the soaking container 20, the preset time is After the passage of time, the water level measured through the water level sensor provided in one area of the soaking container 20 measures the level of the salt water contained in the soaking container 20 from the time when the brine outlet 20b″ is controlled to be in an open state. The salt water outlet 20b'' in the closed state is controlled to be open only for a certain time set to the time corresponding to the point at which the value is measured as the preset critical water level, and at the same time, the shaft bar 21 ) is controlled to rotate, so that the brine accommodated in the inner space is discharged to the outside through the brine outlet 20b″,
When the water level measurement sensor detects that a water level measurement corresponding to a preset critical water level has been measured, the salt water outlet 20b'' is controlled to be closed and at the same time the rotation of the shaft bar 21 is stopped so that the shaft bar is stopped. Control the operation of (21), and then control the brine supply unit for supplying brine so that new brine is supplied into the soaking container 20 to on,
By controlling the operation of the shaft bar 21 so that the shaft bar 21 rotates when trying to replace the salt water in a state where salt water and rice are accommodated in the internal space of the first body portion 20a' for immersion, By the rotation of the shaft bar 21, the first sweep bar 22 is rotated while sweeping the inner circumferential surface of the first body portion 20a', while the second sweep bar 23b moves the first body portion 20a' Sweeping the inner surface of the bottom of the so that it rotates together,
By causing the first sweep bar 22 to rotate while sweeping the inner circumferential surface of the first body 20a', it comes into contact with the inner circumferential surface of the first body 20a' and spreads to the side surface of the first body 20a'. While the rice blocking the plurality of holes formed is separated from the inner circumferential surface of the first body portion 20a' by the first sweep bar 22, the plurality of holes formed on the side surface are not blocked, but the first body portion 20a' The salt water contained in the internal space passes through the plurality of holes on the side of the first body portion 20a' and is discharged to the outside through the salt water outlet 20b'' of the second body portion 20b',
By causing the second sweep bar 23b to rotate while sweeping the inner surface of the bottom of the first body 20a', it comes into contact with the bottom surface of the first body 20a', causing the first body 20a' While the rice blocking the plurality of holes formed on the bottom surface is separated from the bottom surface of the first body portion 20a' by the second sweep bar 23b, the plurality of holes formed on the bottom surface are not blocked. The salt water contained in the inner space of the body portion 20a' passes through a plurality of holes on the bottom surface of the first body portion 20a' and is discharged to the outside through the salt water outlet 20b'',
The rice cake cooled through the cooling unit is cut into a preset size by the cutting unit and then received in a container to pack the rice cake,
As the container has a bottom surface formed in the form of a protrusion, the area in which the rice cake touches the bottom portion of the container is reduced, resulting in a plurality of spaces between the rice cake and the bottom surface of the container, resulting in moisture generated after packaging. To suppress the deterioration of the rice cake, and to suppress the deterioration due to the growth of bacteria or fungi by allowing the ultraviolet rays irradiated during ultraviolet irradiation in the ultraviolet sterilization unit to be irradiated to the bottom surface of the rice cake. delete delete delete

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