KR102618003B1 - Tart-only manufacturing system with improved productivity and its operating method - Google Patents

Abstract

One embodiment of the present invention improves tart productivity by continuously performing the entire process from tart dough kneading to baking, cream mixing, and cream filling in a single factory, and minimizes the particles of powder used in tart dough dough. It relates to a tart-specific manufacturing system that can improve the texture of tarts and improves productivity, and a method of operating the same.

Description

Tart-specific manufacturing system with improved productivity and its operating method {TART-ONLY MANUFACTURING SYSTEM WITH IMPROVED PRODUCTIVITY AND ITS OPERATING METHOD}

The examples below improve tart productivity by continuously performing the entire process from tart dough kneading, baking, cream mixing, and cream filling in a single factory, and minimize the particles of powder used in tart dough dough to improve the texture of the tart. It relates to a tart-specific manufacturing system with improved productivity and an operation method thereof that can improve productivity.

Demand for snacks and breads as snacks and meal replacements is increasing, and various bakeries, cafes, and cookie/bread factories are launching various new products and providing them to consumers.

In particular, tarts are gaining popularity because they can provide products tailored to the diverse needs of consumers by adding cream and various fillings to the tart paper.

However, as product lines become more diverse, manufacturing and distribution processes become more complex, resulting in decreased margins or increased consumer prices, increasing the burden on consumers or manufacturers/suppliers.

In order to overcome the limitations of the conventional tart manufacturing/distribution system, the present applicant established a tart-specialized manufacturing system that can directly manufacture tarts through long-term research and development, and directly operates distribution of the manufactured tarts to improve productivity and price competitiveness. and established a tart manufacturing/distribution network that has good quality and can coexist with franchisees.

KR 10-2023-0072115 A KR 10-1953021 B

The problem to be solved by one embodiment of the present invention is to overcome the limitations of the conventional tart manufacturing method as described above, by continuously performing the entire process from tart dough kneading to baking, cream mixing, and cream filling in a single factory. By doing so, the aim is to provide a tart-specific manufacturing system and operating method with improved productivity that can improve the productivity of tarts and improve the texture of tarts by minimizing the particles of powder used in tart dough dough.

According to one embodiment, a sieving step of filtering out cake flour and sugar powder through a sieve; A kneading step of mixing the sifted cake flour and sugar powder with butter, egg yolk, salt and water; A molding step of putting the dough produced in the kneading step into a predetermined tart mold and molding it; A baking step of baking the formed tart dough; A cream mixing step of mixing cream cheese, sugar, and certain additional ingredients; A filling step of filling the baked tart with cream; A post-processing step of freezing or baking the cream-filled tart; and a packaging step of packaging the tart. It provides a method of operating a tart-specific manufacturing system with improved productivity, including a packaging step.

In addition, the kneading step is performed by a predetermined kneading device, and the kneading device includes: an external drum forming a predetermined internal space and having an angle adjustable within a predetermined range; a first motor connected to the outside of the external drum to adjust the angle of the external drum; a second motor fixed to the inside of the external drum; an inner drum whose end is connected to the second motor and rotates eccentrically; A door provided at the other end of the inner drum and openable and closed; A drum bearing on which the outer peripheral surface of the internal drum is seated; a plurality of elastic members radially connected between the outer peripheral surface of the drum bearing and the inner peripheral surface of the external drum; and a plurality of blades radially fixed to the inner side of the inner drum, wherein the kneading step includes: controlling the door to face upward by adjusting the angle of the outer drum; opening the door; Injecting the cake flour, sugar powder, butter, egg yolk, salt and water into the internal drum; closing the door; controlling the door to face the side by adjusting the angle of the external drum; and driving the second motor.

And, the kneading device includes: an eccentric shaft hole formed by perforating one side of the door along an imaginary straight line extending the rotation axis of the second motor; A hose portion inserted through the eccentric shaft hole; A spray nozzle provided at the end of the hose unit; Flange portions disposed on both sides of the eccentric shaft hole and fixed to the hose portion to prevent the hose portion from being separated; and a humidity sensor disposed inside the inner drum to measure relative humidity inside the inner drum, wherein the kneading step includes: a spraying step of spraying water from the spray nozzle based on the humidity of the inner drum. It may further include ;.

In addition, the molding step and the baking step are: performed by a predetermined molding baking device, and the molding baking device includes: a base providing a space on which the dough is placed; A pair of tart pans disposed on the upper part of the base and capable of being transported along the upper part of the base so as to be spaced apart or in close contact with each other; a first pressure plunger disposed on an upper portion of the tart mold to pressurize the dough placed inside the tart mold; a dough input pipe formed to pass through the center of the first pressure plunger to inject the dough into the tart mold; A second pressure plunger disposed on the upper part of the dough input pipe to pressurize the dough inside the dough input pipe; A heating element provided on the tart mold and base to heat the dough; And a hydraulic circuit connected to the tart mold and the first pressurizing jig and transmitting power to the tart mold, the first pressure plunger, and the second pressure plunger; and the forming step includes: a pair of the tarts. A step of bringing the frames into close contact with each other; lowering the first pressure plunger and inserting it into the tart mold to form a predetermined internal space; Injecting the dough into the tart mold through the dough input pipe; lowering the second pressure plunger to pressurize the dough inside the dough input pipe; heating the dough by operating the heating element; raising the second pressure plunger; Raising the first pressure plunger; And it may include the step of spacing the pair of tart pans apart from each other.

In addition, the filtering step is performed by a predetermined filtering device, and the filtering device includes: a first basket equipped with a predetermined sieve at the bottom, having a cylindrical side, and having an open top; a second basket that accommodates the first basket and has a predetermined hopper at the bottom; a vibration device that vibrates the first basket in an upward and downward direction within the second basket; An air pump that supplies predetermined compressed air; A first air pipe connected to the air pump; a second air pipe formed at an end of the first air pipe, the inner diameter of which gradually decreases; a third air pipe formed at an end of the second air pipe, the inner diameter of which gradually increases; a powder pipe connecting the third air pipe from the bottom of the hopper at a predetermined acute angle with the direction of movement of the first to third air pipes; and a discharge pipe connected to an end of the third air pipe, wherein the vibration device includes: a third motor fixed to one side of the second basket; a lever connected to the third motor, extended in a direction perpendicular to the rotation axis of the third motor, and provided to push a locking protrusion formed on a side of the first basket; a support portion protruding inward from the top of the second basket; a first spring connected from the top of the first basket to the support portion and applying a predetermined elastic force to press the second basket in a downward direction; and a second spring fixed to the bottom of the first basket to space the sieve mesh of the first basket from the top of the hopper surface of the second basket.

According to one embodiment, the entire process from tart dough kneading to baking, cream mixing, and cream filling can be performed continuously in a single factory.

Additionally, the tart production process, including the tart dough kneading process, can be automated.

Additionally, the degree of crispness of the tart paper can be adjusted by actively controlling the humidity/moisture content of the tart paper dough during the kneading process.

In addition, the texture of the tart can be improved by minimizing the particles of powder used in the tart dough.

In addition, by integrating the tart paper molding process and baking process, the number of processes and takt time required for production can be reduced.

And, by compensating for the volume that shrinks while the tart is baking, the shape of the tart can be prevented from being distorted during the baking process.

Figure 1 is a flowchart showing the operation method of a tart-specific manufacturing system with improved productivity according to an embodiment of the present invention.
Figure 2 is a diagram showing the structure of a kneading device included in a tart-specific manufacturing system with improved productivity according to an embodiment of the present invention.
Figure 3 is a diagram showing the structure of a molding baking device included in a tart-specific manufacturing system with improved productivity according to an embodiment of the present invention.
Figure 4 is a diagram showing the structure of a strainer included in a tart-specific manufacturing system with improved productivity according to an embodiment of the present invention.

Hereinafter, embodiments will be described in detail with reference to the attached drawings. However, various changes can be made to the embodiments, so the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents, or substitutes for the embodiments are included in the scope of rights.

Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.

Terms such as first or second may be used to describe various components, but these terms should be interpreted only for the purpose of distinguishing one component from another component. For example, a first component may be named a second component, and similarly, the second component may also be named a first component.

When a component is referred to as being “connected” to another component, it should be understood that it may be directly connected or connected to the other component, but that other components may exist in between.

The terms used in the examples are for descriptive purposes only and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the embodiments belong. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless explicitly defined in the present application, should not be interpreted in an ideal or excessively formal sense. No.

In addition, when describing with reference to the accompanying drawings, identical components will be assigned the same reference numerals regardless of the reference numerals, and overlapping descriptions thereof will be omitted. In describing the embodiments, if it is determined that detailed descriptions of related known technologies may unnecessarily obscure the gist of the embodiments, the detailed descriptions are omitted.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms. The present embodiments only serve to ensure that the disclosure of the present invention is complete and that common knowledge in the technical field to which the present invention pertains is not limited. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.

In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are the same as those commonly understood by a person of ordinary skill in the technical field to which the present invention pertains. It has meaning. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless clearly defined in the embodiments of the present invention, have an ideal or excessively formal meaning. It is not interpreted as

The shapes, sizes, proportions, angles, numbers, etc. disclosed in the drawings for explaining embodiments of the present invention are illustrative, and the present invention is not limited to the matters shown. Additionally, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. When ‘includes’, ‘has’, ‘consists of’, etc. mentioned in this specification are used, other parts may be added unless ‘only’ is used. When a component is expressed in the singular, the plural is included unless specifically stated otherwise.

When interpreting a component, it is interpreted to include the margin of error even if there is no separate explicit description.

In the case of a description of a positional relationship, for example, if the positional relationship of two parts is described as 'on top', 'on the top', 'on the bottom', 'next to', etc., 'immediately' Alternatively, there may be one or more other parts placed between the two parts, unless 'directly' is used.

The size and thickness of each component shown in the drawings are shown for convenience of explanation, and the present invention is not necessarily limited to the size and thickness of the components shown.

Each feature of the various embodiments of the present invention can be partially or fully combined or combined with each other, and as can be fully understood by those skilled in the art, various technical interconnections and operations are possible, and each embodiment may be implemented independently of each other. It may be possible to conduct them together due to a related relationship.

According to one embodiment, a sieving step (S1) of filtering the cake flour and sugar powder through a sieve; Kneading step (S2) of mixing the sieved cake flour and sugar powder with butter, egg yolk, salt and water; A molding step (S3) of putting the dough produced in the kneading step (S2) into a predetermined tart mold (21) and molding it; Baking step (S4) of baking the formed tart dough; Cream mixing step (S5) of mixing cream cheese, sugar, and certain additional ingredients; A filling step (S6) of filling the baked tart with cream; A post-processing step (S7) of freezing or baking the cream-filled tart; and a packaging step (S8) of packaging the tart. It provides a method of operating a tart-specific manufacturing system with improved productivity, including a packaging step (S8) of packaging the tart.

In the sieving step (S1), the cake flour and sugar powder are each sieved to filter out the coarse-grained cake flour and sugar powder, and only the fine-grained cake flour and sugar powder are supplied to the kneading step (S2).

Here, according to the operation of the filtering device described later, the coarse-grained flour and sugar powder can be converted into fine particles by pulverizing/separating them. (The stuck particles separate from each other and the particle size decreases)

According to one embodiment, a strainer may be provided individually for each of the cake flour and sugar powder.

In the kneading step (S2), the cake flour, sugar powder, butter, egg yolk, salt, and water are mixed to prepare dough to make a tart (the part corresponding to the bread/cookie topped with cream).

Here, the ratio of cake flour, sugar powder, butter, egg yolk, salt, and water can be determined by referring to the dough ratio of a general tart (known as a known technique).

In the forming step (S3), the dough prepared in the kneading step (S2) is molded to make the dough into a tart shape (a predetermined bowl shape).

At this time, in order to prevent the bottom surface from burning during the baking step (S4), the dough can be placed on a predetermined parchment paper tray.

In the baking step (S4), a tart is manufactured by heating and baking the dough. The environment such as temperature and humidity for baking the dough can be performed according to a general tart baking process.

In the cream mixing step (S5), cream cheese, sugar, and certain additional ingredients are mixed to prepare cream to top the tart.

Here, additional ingredients may include fruit flavor powder, chocolate powder, chocolate chips, fruit filling, etc.

In the filling step (S6), the cream prepared in the cream mixing step (S5) is injected/topped onto the inner peripheral surface (inside/top of the bowl shape) of the tart prepared in the baking step (S4).

Thereafter, in the post-processing step (S7), the manufactured tart may be frozen or additionally baked depending on the distribution method or topping ingredients.

For example, in the case of a tart packaged by courier and shipped nationwide, it can be frozen and delivered in a refrigerated truck to prevent deformation of the tart and maintain its taste until it reaches the consumer.

For another example, in the case of tarts that are directly supplied to bakeries, cafes, etc. to be supplied and consumed by consumers within a short period of time, they can be supplied to consumers with optimal taste by additionally baking them and delivering them separately from the baking step (S4). .

In the packaging step (S8), the tart is packaged in plastic and a box according to a typical tart or bakery packaging process.

In addition, the kneading step (S2) is performed by a predetermined kneading device, and the kneading device includes: an external drum 11 that forms a predetermined internal space and is provided to adjust the angle within a predetermined range; A first motor 111 connected to the outside of the external drum 11 to adjust the angle of the external drum 11; a second motor 112 fixed to the inside of the external drum 11; an inner drum (12) whose end is connected to the second motor (112) and rotates eccentrically; A door 14 provided at the other end of the inner drum 12 and openable and closed; A drum bearing 121 on which the outer peripheral surface of the internal drum 12 is seated; A plurality of elastic members 122 radially connected between the outer peripheral surface of the drum bearing 121 and the inner peripheral surface of the external drum 11; and a plurality of blades 123 radially fixed to the inner side of the inner drum 12. The kneading step (S2) includes: adjusting the angle of the outer drum 11 to close the door 14. Controlling to face upward; Opening the door 14; Injecting the cake flour, sugar powder, butter, egg yolk, salt and water into the internal drum (12); closing the door (14); Controlling the door 14 to face the side by adjusting the angle of the external drum 11; and driving the second motor 112.

The outer drum 11 is provided so that its angle can be adjusted within a predetermined range. When the dough ingredients are introduced into the inner drum 12, the opening is adjusted to face upward, and the dough ingredients are completely added. When rotating the inner drum 12 eccentrically, it is adjusted to face the side.

The external drum 11 and the internal drum 12 may each be configured in a cylindrical shape with an empty interior and an open top.

A support hinged on the opposite side of the first motor 111 may be provided on the outside of the external drum 11. The external drum 11 disposed between the first motor 111 and the support is adjusted in angle around the rotation axis of the first motor 111.

A cross-sectional plan view of the kneading device is shown in Figures 2(a) and 2(b). As the inner drum 12 rotates along the eccentric axis, it can be driven from the state shown in FIG. 2 (a) to the state shown in FIG. 2 (b).

The second motor 112 may be fixed to the inner bottom of the external drum 11.

The lower end of the inner drum 12 is fixed to the rotation axis of the second motor 112, and the second motor is positioned at a predetermined distance away from the center of the disk constituting the bottom of the inner drum 12. By fixing the rotation axis of 112, the inner drum 12 can be configured to rotate eccentrically by the second motor 112.

The door 14 is provided at the top of the internal drum 12, and is opened and closed automatically or manually to prevent the dough ingredients or dough contained in the internal drum 12 from leaking out.

The drum bearing 121 provides a space in which the upper outer peripheral surface of the inner drum 12 is seated. The drum bearing 121 is supported by the elastic member 122 and functions to support the upper end of the inner drum 12 so that it does not deviate from the movable range when the inner drum 12 rotates eccentrically.

For example, when the internal drum 12 is viewed from the front, when the internal drum 12 is eccentric to the left, the drum bearing 121 moves to the left along the internal drum 12, and the drum bearing 121 moves to the left. The elastic member 122 supporting applies elastic force to the drum bearing 121 in the right direction. Conversely, when the internal drum 12 is viewed from the front, when the internal drum 12 is eccentric to the right, the drum bearing 121 moves to the right along the internal drum 12 and supports the drum bearing 121. The elastic member 122 applies elastic force to the drum bearing 121 in the left direction.

In Figure 2 (c), the inner drum 12 is shown eccentrically upward with respect to the drawing. In this state, the dough inside the internal drum 12 falls to the bottom.

Here, the elastic member 122 may be composed of a spring or the like with a low elastic coefficient to minimize the load applied to the rotation axis of the second motor 112. (The elastic member 122 is a member that functions to support the drum bearing 121 so that it can move within an appropriate range but not be removed)

The blade 123 is a predetermined rectangular plate-shaped member radially fixed to the inner side of the inner drum 12, and the dough ingredients are moved along the rotation of the inner drum 12 inside the inner drum 12. It performs the function of inducing rotation.

Depending on its own weight, the dough ingredients located at the bottom of the inner drum 12 (the bottom of the inner drum 12 when lying on its side. One side of the inner drum 12) are placed on the inner drum 12 if there is no blade 123. Only some of the dough materials in contact rotate along the inner drum 12 due to frictional force, and the remaining materials do not rotate due to inertia and try to maintain their positions.

The blade 123 pushes out the dough ingredients and rotates the dough ingredients according to the rotation of the internal drum 12, and the top of the internal drum 12 (the top of the internal drum 12 when lying on its side) by rotation. Inside The dough material that has risen to the other side of the drum 12 is moved to the bottom of the inner drum 12 (the inner drum in a sideways state) by its own weight at the moment the second motor 112 is stopped and the inner drum 12 is temporarily stopped. It falls to the bottom of (12) (one side of the inner drum (12)) and can achieve a similar effect to kneading dough by hand.

In other words, the second motor 112 (the step of driving the second motor 112) rotates the inner drum 12 eccentrically, and the side of the inner drum 12 furthest from the rotation axis is at the bottom. It operates when the inner drum (12) is turned 180 degrees and then pauses, and when the side of the inner drum (12) furthest from the rotation axis is facing toward the top, it operates and rotates the inner drum (12) by 180 degrees again. You can then repeat the pause process.

In order to perform the step of adding the cake flour and sugar powder, butter, egg yolk, salt and water to the inner drum 12, the dough ingredients (cake flour and sugar powder and , butter, egg yolk, salt, and water) can be placed.

In addition, the kneading device includes: an eccentric shaft hole 140 formed by perforating one side of the door 14 along an imaginary straight line extending the rotation axis of the second motor 112; A hose portion (13) inserted through the eccentric shaft hole (140); A spray nozzle 130 provided at the end of the hose portion 13; a flange portion 131 disposed on both sides of the eccentric shaft through hole 140 and fixed to the hose portion 13 to prevent the hose portion 13 from being separated; And a humidity sensor disposed inside the inner drum 12 and measuring the relative humidity inside the inner drum 12. The kneading step (S2) includes: measuring the humidity of the inner drum 12. It may further include a spraying step of spraying water from the spray nozzle 130.

The eccentric shaft through hole 140 is disposed on the same axis as the eccentric shaft (rotation axis of the second motor 112), so its position does not change even when the second motor 112 rotates.

The hose part 13 is composed of a rubber hose, silicone hose, PVC hose, etc. that has a predetermined elastic force and bends flexibly, and can flow when the external drum 11 rotates or the door 14 is opened and closed. It is structured so that

The spray nozzle 130 functions to spray water on the inside of the internal drum 12 in the form of a spray.

The flange portion 131 is fastened/fixed to two points of the hose portion 13 based on the eccentric shaft through hole 140, so that the hose portion 13 is connected to the eccentric shaft through hole 140. Although rotation is possible, it performs the function of preventing movement so that it cannot be inserted deeper or removed.

The connection structure of the hose portion 13 is shown in Figure 2 (d).

The kneading step (S2) includes: a spraying step of spraying water from the spray nozzle 130 based on the humidity of the internal drum 12, and the dough is dried while the kneading step (S2) is performed. When it is determined (when the relative humidity of the internal drum 12 is measured to be below a predetermined value), the humidity of the dough can be maintained by spraying a specified amount of water.

In addition, the forming step (S3) and the baking step (S4) may be performed integrally or sequentially by a predetermined forming baking device.

The forming baking device includes: a base 20 that provides a space on which the dough is placed; A pair of tart paper molds 21 disposed on the upper part of the base 20 and capable of being transported along the upper part of the base 20 so as to be spaced apart or in close contact with each other; A first pressure plunger (22) disposed on the upper part of the tart mold (21) to pressurize the dough placed inside the tart mold (21); A dough input pipe (23) formed to pass through the center of the first pressure plunger (22) to inject the dough into the tart mold (21); A second pressure plunger (24) disposed on the upper part of the dough input pipe (23) to pressurize the dough inside the dough input pipe (23); A heating element provided on the tart mold 21 and the base 20 to heat the dough; And a hydraulic circuit connected to the tart mold 21 and the first pressurizing jig and transmitting power to the tart mold 21, the first pressure plunger 22, and the second pressure plunger 24. And the forming step (S3) includes: bringing the pair of tart molds 21 into close contact with each other; lowering the first pressure plunger (22) and inserting it into the tart mold (21) to form a predetermined internal space; Injecting the dough into the tart mold (21) through the dough input pipe (23); lowering the second pressure plunger (24) to pressurize the dough inside the dough input pipe (23); heating the dough by operating the heating element; Raising the second pressure plunger (24); Raising the first pressure plunger (22); And it may include the step of spacing the pair of tart pans 21 apart from each other.

The operation method of the mold baking device is shown in FIG. 3.

As shown in Figure 3 (a), when the dough is put into the tart paper mold 21 and the first pressure plunger 22 is lowered, the tart paper dough is formed in the state of Figure 3 (b). At this time, the second pressure plunger 24 and the heating wire can be operated to compensate for the volume deformed while the dough is baked.

The base 20 is a bottom surface on which the dough can be placed, and the forming step (S3) and baking step (S4) can be performed with a predetermined amount of parchment paper placed on the top of the base 20.

The pair of tart molds 21 are placed in close contact with the upper part of the base 20 or spaced apart by about 1 to 2 mm, and the pair of tart molds 21 are placed on the upper part of the base 20 so that they are spaced apart or in close contact with each other. It is possible to transport along.

When the pair of tart molds 21, each of which has a semicircular shape, come into close contact with each other, a circular tart shape is formed. By putting dough into the space formed in the tart mold 21, the dough is molded according to the shape of the mold. It can be molded.

The first pressure plunger (22) is formed to have an outer diameter smaller than the inner diameter of the tart mold (21), and the first pressure plunger (22) is lowered and inserted into the inner space of the tart mold (21). At this time, the internal space formed between the first pressure plunger 22 and the tart paper mold 21 becomes the shape of the final tart paper.

In order to form a predetermined pique (a hole formed by perforating the dough) in the tart dough, an embodiment in which predetermined protrusions are formed on the bottom of the first pressure plunger 22 is also possible.

However, according to one embodiment of the present invention, the tart dough can be baked evenly even if no pique is formed according to the dough volume compensation function according to the configuration of the second pressure plunger 24 and the dough input pipe 23. You can.

Through the dough input pipe 23, a tart portion corresponding to the sprue/runner can be formed in the plastic injection process. In other words, a predetermined column/rod-shaped portion is further formed in the center of the tart paper formed in a predetermined 'bowl' shape, and before performing the peeling step (S6), this column/rod-shaped portion is removed and the cream is peeled. can do.

The first pressure plunger 22 and the tart mold 21 are pressurized with a first pressure to form tart dough, and the second pressure plunger 24 is pressurized with a second pressure lower than the first pressure. By doing so, it prevents parts of the tart from collapsing or deforming due to causes such as dough shrinkage or air bubbles escaping during the baking step (S4) (heating wire heating process), and dough is placed inside the tart paper mold 21 by the corresponding volume. Additional inputs can be made.

Here, when the space volume (final volume of tart paper) between the tart paper mold 21 and the first pressure plunger 22 is 1 (reference value), the amount of dough additionally filled in the dough input pipe 23 is It can be adjusted to a level of 0.1 to 0.2.

In other words, after injecting a total of 1.1 to 1.2 of the dough along the dough input pipe 23 compared to the standard value, the dough inside the dough input pipe 23 can be pressurized with the second pressure plunger 24. .

The heating wire may be heated according to the baking temperature of the tart paper so that the dough can be heated and baked. At this time, the dough (0.1 to 0.2 standard amount) introduced into the dough input pipe 23 can be baked together due to heat conduction along the dough.

Since the hydraulic circuit is based on the configuration of a general hydraulic machine (hydraulic press, etc.), detailed description will be omitted.

In addition, the filtering step (S1) is performed by a predetermined filtering device, and the filtering device includes: a first basket equipped with a predetermined sieve 310 at the bottom, the side is formed in a cylindrical shape, and the top is open. (31); a second basket 32 that accommodates the first basket 31 and has a predetermined hopper 320 at the bottom; a vibration device that vibrates the first basket (31) in an upward and downward direction within the second basket (32); An air pump that supplies predetermined compressed air; A first air pipe 331 connected to the air pump; a second air pipe (332) formed at an end of the first air pipe (331) and having an inner diameter that gradually decreases; a third air pipe (333) formed at the end of the second air pipe (332) and whose inner diameter gradually increases; A powder pipe that connects the third air pipe 333 from the bottom of the hopper 320 and is connected at a predetermined acute angle with the traveling direction of the first air pipe 331 to the third air pipe 333. (334); and a discharge pipe 335 connected to an end of the third air pipe 333, wherein the vibration device includes: a third motor 34 fixed to one side of the second basket 32; A lever ( 35); a support portion 36 protruding inward from the top of the second basket 32; a first spring (37) connected from the top of the first basket (31) to the support portion (36) and applying a predetermined elastic force to press the second basket (32) in a downward direction; and a second spring 38 that is fixed to the bottom of the first basket 31 and separates the screen mesh 310 of the first basket 31 from the top of the hopper 320 surface of the second basket 32. May include ;.

The first basket 31 may be provided with a sieve net 310 formed with a predetermined curved surface at the bottom, have a cylindrical side surface, and be configured to have an open top.

The second basket 32 may be configured to have an inner peripheral surface formed in a predetermined cylindrical shape so that the outer peripheral surface of the side of the first basket 31 is in contact with the first basket 31, and the upper end is open. In addition, a hopper 320 (cone) is formed at the bottom so that powder falling through the sieve 310 of the first basket 31 is discharged.

The vibrating device vibrates the first basket 31 in the up and down direction inside the second basket 32 to shake off the powder on the top of the sieve 310 of the first basket 31 and filter it through the sieve 310. It causes the powder particles to stick together and crushes the powders with large particle sizes.

The air pump provides power (air pressure) to supply the powder discharged from the hopper 320 to the kneading device.

The first air pipe 331; Second air pipe (332); Third air pipe (333); and the powder pipe 334; generates a venturi effect based on the air pressure supplied from the air pump to induce soft powder to be supplied to the discharge pipe 335.

The third motor 34 continuously/continuously rotates the lever 35, and the lever 35 pushes the locking protrusion 311 of the first basket 31 and is caught when it faces upward. After breaking away from the jaw 311, the first basket 31 receives a load from the lever 35 and is transferred to the upper part, and then transferred back to the lower part by the elastic force of the first spring 37, thereby generating a predetermined impact. . Due to the impact generated at this time, the powders settled/settled in the sieve 310 of the first basket 31 are shaken off or pulverized and fall into the hopper 320 of the second basket 32.

Figure 4 (a) shows a state in which the first basket 31 is located at the lower part, and Figure 4 (b) shows a state in which the first basket 31 is transferred to the upper part by the lever 35.

The tart-specific manufacturing system with improved productivity according to an embodiment of the present invention refers to a system including the above-described kneading device, forming baking device, and straining device.

Although embodiments of the present invention have been described in more detail with reference to the accompanying drawings, the present invention is not necessarily limited to these embodiments, and various modifications may be made without departing from the technical spirit of the present invention. . Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but are for illustrative purposes, and the scope of the technical idea of the present invention is not limited by these embodiments. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of protection of the present invention should be interpreted in accordance with the claims below, and all technical ideas within the equivalent scope should be construed as being included in the scope of rights of the present invention.

Therefore, other implementations, other embodiments, and equivalents of the claims also fall within the scope of the following claims.

S1: Fertilization stage
S2: Kneading stage
S3: Forming stage
S4: Baking step
S5: Cream mixing step
S6: Peeling step
S7: Post-processing stage
S8: Packaging stage
D: Dough
11: external drum
111: first motor
112: second motor
12: Internal drum
120: Eccentric axis
121: Drum bearing
122: Elastic member
123: blade
13: hose part
130: Spray nozzle
131: Flange part
14: door
140: Eccentric shaft through hole
20: base
21: Tart mold
22: first pressure plunger
23: Dough input pipe
24: Second pressure plunger
31: first basket
310: sieve
311: Stopper
32: 2nd basket
320: Hopper
331: 1st air pipe
332: 2nd air pipe
333: Third air pipe
334: Powder piping
335: discharge pipe
34: third motor
35: lever
36: support part
37: first spring
38: 2nd spring

Claims (3)

In the operating method of a tart-specific manufacturing system with improved productivity including a kneading device, a forming baking device, and a straining device,
A sieving step of filtering the flour and sugar powder through a sieve using the sieve device;
A kneading step of mixing the sieved cake flour and sugar powder, butter, egg yolk, salt and water using the kneading device;
A molding step of putting the dough produced in the kneading step into a predetermined tart mold and molding it with the molding baking device;
A baking step of baking the formed tart dough using the forming baking device;
A cream mixing step of mixing cream cheese, sugar, and certain additional ingredients;
A filling step of filling the baked tart with cream;
A post-processing step of freezing or baking the cream-filled tart; and
Including a packaging step of packaging the tart,
The kneading device is:
An external drum that forms a predetermined internal space and is provided so that the angle can be adjusted within a predetermined range;
a first motor connected to the outside of the external drum to adjust the angle of the external drum;
a second motor fixed to the inside of the external drum;
an inner drum whose end is connected to the second motor and rotates eccentrically;
A door provided at the other end of the inner drum and openable and closed;
A drum bearing on which the outer peripheral surface of the internal drum is seated;
a plurality of elastic members radially connected between the outer peripheral surface of the drum bearing and the inner peripheral surface of the external drum; and
Including a plurality of blades radially fixed to the inner side of the inner drum,
The kneading steps are:
controlling the door to face upward by adjusting the angle of the external drum;
opening the door;
Injecting the cake flour, sugar powder, butter, egg yolk, salt and water into the internal drum;
closing the door;
controlling the door to face the side by adjusting the angle of the external drum; and
Including: driving the second motor,
Method of operating a tart-specific manufacturing system with improved productivity delete In claim 1,
The kneading device is:
An eccentric shaft hole formed by perforating one side of the door along an imaginary straight line extending the rotation axis of the second motor;
A hose portion inserted through the eccentric shaft hole;
A spray nozzle provided at the end of the hose unit;
Flange portions disposed on both sides of the eccentric shaft hole and fixed to the hose portion to prevent the hose portion from being separated; and
It includes a humidity sensor disposed inside the inner drum and measuring relative humidity inside the inner drum,
The kneading step further includes: a spraying step of spraying water from the spray nozzle based on the humidity of the internal drum.
Method of operating a tart-specific manufacturing system with improved productivity