KR19980026384A - Manufacturing method and apparatus of nurungji - Google Patents

Abstract

It relates to a manufacturing method and apparatus of Nurungji.

Unlike conventional methods of carbonizing cooked rice on a heating plate to a moderate degree, the purpose of the rice was to heat it on a heating plate and carbonize it while cooking rice to produce a savory flavor.

Sufficiently mixed with water and flavoring material and water, and administered on a flat heating plate, evenly spread and then heated in a compressed state with a pressing plate to make a series of boiling, steaming, carbonization, and such a method To open and close the heating plate and cover plate to form a set, the development rotor to distribute the mixture evenly on the heating plate, the hydraulic cylinder to circulate through the heating plate, the guide piece and belt conveyor to collect the Nurungji, the cleaning to prepare for the start of a new process Brush is a series of structures.

By making rice into nurungji in one process, the unique flavor of nurungji is preserved and used to make large quantities of substitute and dessert nurungji.

Description

Manufacturing method and apparatus of nurungji

The present invention relates to a manufacturing method and apparatus of nurungji, and in particular, to provide a method and an effective apparatus for producing a nurungji with excellent flavor, such as traditional nurungji.

Nurungji is a by-product traditionally produced after cooking rice in a pot, which is produced by carbonizing the parts that come into contact with the pot when water is reduced at the time of ripening.

Since the production of nurungji greatly reduces the yield of rice, an electric rice cooker by scientific heating and steam discharge method has emerged, and now the nurungji produced when cooking rice is almost disappeared.

In recent years, the number of restaurants serving nurungji rice, which boiled nurungji as a substitute or dessert, has increased.

Nourungji produced so far is produced by squeezing the finished rice on a heating plate and carbonizing it to an appropriate level.Nurungji produced in this way, unlike the traditional Nurungji produced as a by-product while cooking rice, the unique flavor of Nurungji is significantly reduced .

The reason is that the rice is cooked and then partly nurungji, instead of going through a series of processes to make the finished rice after a considerable time has been pressed again.

The present invention is to focus on this point is to heat the rice mixed with water to produce the rice nurungji.

To produce savory flavored Nurungji, a series of continuous processes is necessary until the rice is heated with water to become Nurungji, and the rice making unit, the unit to press the rice, and the easy collection of the rice plant must be unified.

However, in order to cook rice, a large amount of water is required and a container or a blocking means is required to prevent the water from overflowing or flowing while the rice is being cooked. Such a container or blocking means is an enormous obstacle to the easy collection of nurungji. have.

Therefore, it is possible to use a flat pot to mass produce the savory flavor of Nurungji, and to use the flat pot, special consideration is required to preserve enough moisture until the rice is cooked into rice.

1 is a process diagram of the method of the present invention

2 is a schematic overall configuration diagram of the apparatus of the present invention;

Figure 3 is a plan view of the device of the present invention

Figure 4 is a front configuration diagram of the device of the present invention

Fig. 5 is a cross sectional view illustrating a process from stirring to feeding and crimping of the apparatus of the present invention.

Explanation of symbols on the main parts of the drawings

1: stirring barrel 2: stirring blade

3: transfer screw 4: heating plate

5,5 ': Rotary rotor blade 6,6': Cover plate

7,7 ': Cover plate guide 8,8': Hydraulic cylinder

9: Nulongji 10,10 ': Guide

11,11 ': Belt Conveyor 12: Cleaning Brush

The present invention has a technical feature to allow rice to become rice and at the same time changed to Nurungji, based on effective moisture-containing and vapor divergence suppression on a flat plate.

Referring to the manufacturing method of the present invention in detail as follows.

1st process (water soaking process)

The main ingredient, rice, is dipped in water for 3-4 hours to ensure that water is absorbed sufficiently.

Since the present invention is a method of making rice on a flat heating plate rather than a concave container such as a pot, it becomes a nunchongji, so water is a very important process because carbonization starts before the rice is cooked if sufficient moisture is not absorbed in the rice.

2nd process (mixing process)

In order to add flavor to Nurungji, seasoned ingredients such as barley flour, soy flour, and corn flour are mixed with rice soaked in a weight ratio of about 8: 2.

3rd process (stirring process)

To the rice mixture and the flavor mixture called water, the amount of water to be administered when the rice is cooked is normally added and stirred sufficiently.

4th process (selection process)

The mixture of sufficiently stirred rice and flavoring material water is supplied on a flat heating plate, and then evenly spread by a thickness of about 5 mm in stages 1 and 2.

This is a preliminary process of the next process, which is the preliminary process of sticking. If the mixture is not spread evenly, the density of the center and periphery will be different in the crimping process, so that it will not be able to expect uniform carbonization. The rice is carbonized before it becomes rice.

5th process (compression and heating process)

In the flat state, the rice, flavor material, and water mixture evenly spread on the heating plate generate a stronger surface tension in the water by the rice and flavor material, thereby taking a state of a very ideal flat cooker in which water does not flow out of the pressing plate.

This ideal condition is possible because the volume and width of the rice and flavoring material can confine enough water to cook rice.

In a flat state, a mixture of rice, flavor material and water spread evenly on the heating plate is pressed with a pressing plate.

The pressing plate preferably exerts an elastic pressing force, the pressing plate serves as a pot lid, and the side gap between the heating plate and the pressing plate allows only limited steam discharge.

The mixture, which is blocked by the heating plate and the pressing plate, is produced through the process of boiling, steaming, and carbonization as the generated water vapor is emitted around the side.

In this case, the heating temperature is 220 ℃, the heating time is about 6 minutes is appropriate, but these values can only be changed depending on the correlation between the heating temperature and the heating time.

6th process (collection process)

Since the present invention is to cook rice on the flat pot while at the same time to produce a nurungji round Nurungji flat.

Nurungji on the plane makes collection very easy by means of simple guides.

The apparatus of the present invention for effectively performing the above manufacturing method will be described in detail.

The apparatus of the present invention, in schematic form, has a main portion and a feed consisting of a stirring barrel 1, a transfer screw 3, a heating plate 4 and a cover plate 6, 6 ', and a deployment rotor blade 5, 5'. It is an additional device composed of a device and a cover plate guide section (7) (7 '), a guide piece (10) (10'), a belt conveyor (11) (11 '), and a cleaning brush (12).

Hopper is formed at the upper part of the stirring tube 1, and the stirring blade 2 is rotated inside, and there is an outlet at the bottom, and the mixture of rice, flavor material and water is sufficiently stirred and discharged to the outlet, and the discharged mixture is transferred to the screw ( 3) a certain amount of mixture in sequence on a continuously arranged heating plate 4 which is raised by means of a reciprocating movement of the hydraulic cylinders 8, 8 'along the guide rail and repeating movements to the left, forward to right and back again. To administer.

Dosage and disparity are achieved by controlling the rotational force of the transfer screw (3).

The heating plate 4 to which the mixture has been administered is widely expanded to a uniform thickness by the developing rotary blades 5 and 5 'which are gradually rotated by the reduction apparatus while moving one space to the left.

The expansion rotor blades 5 and 5 'are operated to move upward when the heating plate to which the mixture is administered is entered by the upper and lower working cylinders together with the deceleration rotation and then lower again when the entry of the heating plate is completed.

When the heating plate 4 is moved to the left by several steps, the mixture is cooked and carbonized by the heating plate 4 heated by electric heat when the cover plate 6 gradually covers the mixture by the cover plate guide section 7 and compresses the mixture. Nurungji (9) is generated.

The cover guides (7) and (7 ') are formed at different heights at both ends so as to open the front cover plate (6) and close the rear cover plate (6') which has been moved. Each cover plate 6, 6 ′ coupled to each other is operated by being gradually lifted or covered by the guide between the cover guides 7 and 7 ′.

The finished nurungji (9) is carried on the heating plate (4), and eventually moved to the belt conveyor (11) by the guide piece (10) is moved to another guide piece (10 ') installed to the upper side of the belt conveyor (11) By changing the direction by)) is moved to another belt conveyor (11 ') is loaded one by one in the collection container.

After the Nurungji 9 is collected, the heating plate 4 passes under the rotating cleaning brush 12, and the Nurungji waste is completely removed, and the first process is repeated again.

The apparatus of the present invention adopts a heating plate 4 such as a pot on a flat surface in order to perform the manufacturing method of the present invention and the rice mixed with water while suppressing the discharge of steam by the cover plate 6 serving as a pot lid; Since the flavoring material is cooked and carbonized, unlike the method of carbonizing the rice used in the conventional apparatus, it produces a savory flavored nurungji.

In addition, rice sufficiently impregnated with water is cooked and carbonized without lack of moisture even in a flat heating plate, and the flat rice noodles can be collected very easily by guide pieces.

Claims (3)

A soaking process of immersing rice in water for 3-4 hours, a process of adding water to the mixture of soaked rice and flavoring materials as needed for cooking, stirring, flattening process of spreading the above mixture evenly, compressing the flattened mixture The manufacturing method of nurungji characterized by consisting of a step of heating the bottom. The method of claim 1, wherein the heating means of the mixture serves as a pot, and the pressing means serves as a pot lid so that steam emitted by the heating is closed by the heating means and the pressing means, and closed only through the side gaps. The manufacturing method of nurungji, characterized in that the limited divergence. Normal stirring cylinder (1), the transfer screw (3) is organically connected, the heating plate (4) and the cover plate (6) (6 ') consisting of a set of cylinders 8 and 8' The rotating rotor blades 5 and 5 'are mounted on the cover plate 6 at the beginning of the process and the cleaning brush 12 is mounted on the cover plate 6 at the end of the process. 6) (6 ') is a manufacturing apparatus of Nurungji, characterized in that the opening and closing is automatically adjusted along the cover plate guide interval (7) (7') refracted up and down.