KR200201867Y1 - Grain noodle manufacturing apparatus - Google Patents

Abstract

The present invention relates to a grain noodle manufacturing apparatus, and an agitator (10) for agitating a suitable ratio of water to grain powder; Primary heating molding machine 20 for continuously forming the rhythm in the molding mold 22 with the heat of compression generated when pressing the dough stirred in the stirrer 10 with the screw 21; Strong cooling means 30 for conveying the contents of the rhythm state formed in the primary heating molding machine 20 by the conveyor 32 and forcibly cooled by the fans 31; A secondary molding machine 40 for inserting the first completed grain noodle as the raw material by the strong cooling means 30 and passing the completed mold 42 by extrusion of the screw 41 to form a continuous noodle rack; This secondary molding machine 40 is achieved by being composed of water cooling means 50 for cooling the grain contents as they pass through to prevent their nutrients and properties from being deformed by overheating.

As a result, grains that are almost viscous are used as raw materials to maintain the proper temperature in the primary heating molding machine, and the cooked noodles are passed through the molding machine at the appropriate temperature again for the second time to not only make the chewy tough toughness, but also the grain. The unique taste and influence can be maintained as it is.

In addition, since it is molded in a state that has been properly cooked, if the user simply injects hot water into the container, the product can be eaten immediately with seasonings and noodles, like instant foods that have been properly boiled within minutes. .

Description

Grain noodle manufacturing apparatus

The present invention relates to a grain noodle manufacturing apparatus, which is designed to produce noodles with better taste and quality from grains mainly composed of rice or barley beans, which have little viscosity.

In general, noodles are made from wheat flour as a main ingredient.

Flour has a moderate viscosity when an appropriate proportion of water is added in powder form.

Therefore, it is possible to continuously prepare the flour noodles by passing the kneaded flour through the noodle forming machine without any special processing technology or apparatus.

On the other hand, wheat and other grains, such as rice, in particular barley, soybeans, yulmu, etc., although the human body has significantly superior nutrients than wheat flour, lacking adequate viscosity could not be produced in the form of noodles.

In addition, even if it is forcibly prepared in the form of noodle, there was a lack of commerciality due to lack of taste of moderately chewy toughness.

The object of the present invention is to provide a noodle having excellent taste and a chewy sensation based on cereals without viscosity.

Another object of the present invention is to provide a noodle with excellent marketability because it is easy to cook and can be used as a substitute for instant food.

1 is a process diagram showing the entire apparatus of the present invention

Figure 2 is a cross-sectional view showing the structure of the secondary molding machine of the present invention

Explanation of symbols on the main parts of the drawings

10-Stirrer 20-1st Heat Molding Machine

30-Cooling means 40-Secondary molding machine

50-Water cooling means 60-Hot water container

70-Cooling shower 80-Screw control means

90-cutter

The apparatus of the present invention, the stirrer (10) for stirring a suitable ratio of water to the grain powder;

Primary heating molding machine 20 for continuously forming the rhythm in the molding mold 22 with the heat of compression generated when pressing the dough stirred in the stirrer 10 with the screw 21;

Strong cooling means 30 for conveying the contents of the rhythm state formed in the primary heating molding machine 20 by the conveyor 31 and forcibly cooled by the fans 31;

A secondary molding machine 40 for inserting the first completed grain noodle as the raw material by the strong cooling means 30 and passing the completed mold 42 by extrusion of the screw 41 to form a continuous noodle rack;

This secondary molding machine 40 is achieved by being composed of water cooling means 50 for cooling the grain contents as they pass through to prevent their nutrients and properties from being deformed by overheating.

As a result, grains that are almost viscous are used as raw materials to maintain the proper temperature in the primary heating molding machine, and the cooked noodles are passed through the molding machine at the appropriate temperature again for the second time to not only make the chewy tough toughness, but also the grain. The unique taste and influence can be maintained as it is.

In addition, since it is molded in a properly cooked state, when the user simply injects hot water into the container, the instant food can be ingested along with the seasonings as well as instant foods in a moderately boiled state, so that the merchandise is excellent.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 shows a schematic process diagram of the present invention.

2 shows an enlarged configuration of the secondary molding machine 40.

As shown in the figure, the stirrer 10 is agitated in a state of mixing by mixing the water into the grain powder pulverized to a suitable size, the dough roughly stirred in the stirrer 10 to the primary heating molding machine 20 Is committed.

The primary heating molding machine 20 is continuously ejected through the minute holes drilled in the molding mold 22 when the dough is pressed toward the outlet molding mold 22 with the screw 21 rotated by power transmission. Noodles will be molded first.

At this time, it is important that the primary heat molding machine 20 is preheated to an appropriate temperature so that the state of the finished noodles is not spread or blown, and the finished noodles can be ingested in an instant manner.

An electric heater may be installed as a method of heating the primary heating molding machine 20, but heating using the heat of compression generated when the screw 21 is rotated in the pressing direction may save energy and the contents. It is preferable in terms of preventing chemical property changes.

The heat of compression is not instantaneously generated, but heat is generated by repeatedly inputting the dough from the molding mold 22 several times so that moisture passes through the primary heating molding machine 20. By maintaining the proper temperature without a separate heating means.

At this time, an appropriate temperature in the primary heating molding machine 20 is about 100 ° C.

The rhythmic contents formed by the primary heating molding machine 20 are conveyed to the next process by the conveyor 32.

When conveyed along the conveyor 32, it passes through the cold-cooling means 30 for forcibly cooling the noodle contents primarily formed by the several fans 31 arranged on the upper side thereof.

The grain noodle preliminarily finished in the first approximately noodle state by the cooling means 30 is again fed into the secondary molding machine 40 by handling the dough raw material.

Secondary molding machine 40 is rotated at a constant speed by the external power transmission as shown in Figure 2 and the dough is passed through the completed mold 42 located in the compression direction is to form a noodles drop continuously, this The outlet side of the secondary molding machine 40 is provided with water cooling means 50 for maintaining the completion temperature appropriately.

The water cooling means 50 serves to prevent the nutrients and properties from being deformed due to overheating when the grain contents are passed through the secondary molding machine 40.

That is, as shown in FIG. 2, a chamber 51 in which water can be filled is installed around the outlet side of the secondary molding machine 40, and the cold water of the outside is introduced into the chamber 51 so that the cold water can be drawn in and discharged again. The nipples 52 and the discharge nipples 53 are connected to the chamber 51 to continuously supply cold water.

In addition, in the secondary molding machine 40, the material forcing roller 44 is rotatable at a constant speed by transmission of external power in order to prevent a defect in which the contents are tangled between the hopper 43 and the screw 41 and the supply is stopped. Is installed.

In addition, it is preferable that the screw adjusting means 80 is installed to finely adjust the space between the screw 41 and the completion mold 42 to adjust the thickness or discharge state of the noodles discharged from the molding mold 42.

That is, the rotating body 81 is screw-assembled to the rear end side of the secondary molding machine 40, and the worm wheel 82 is attached to this rotating body 81. As shown in FIG.

And. The worm wheel 82 is rotated by the rotation operation of the worm 83 from the outside by coupling the worm 83 to the worm wheel 82 in the circumferential direction, and the rotating body 81 is screwed forward and Retreat.

As such, the thickness of the space in which the dough material between the screw 41 and the final mold 42 which rotates rapidly in the center of the bearing 84 as a medium through the movement of the rotating body 81 is extruded can be adjusted to discharge the noodles. It is possible to finely adjust the thickness according to the state.

On the other hand, the noodle completed through the secondary molding machine 40 is cut to a suitable length immediately and then packaged in a wrapping paper to be supplied to consumers, or low viscosity grains having a particularly low viscosity depending on the material properties of the grains (eg In the case of rice, barley, corn, yulmu, etc.), it is preferable to go through the secondary heating and cooling process to increase the taste and chewy taste.

That is, by placing a hot water container 60 maintaining about 100 ° C on the exit side of the molding mold 42 of the secondary molding machine 40, the grain noodles are molded and immediately passed through the secondary ripening process by hot water again. , The second hot noodle is secondly cooled again by the cooling shower (70).

Then, after being cut to the appropriate size in the cutter 90, the conveyor 91 is transported to the next packaging process.

On the other hand, when describing in detail the step of producing a grain noodle of the present invention in more detail, first, the stirring step of stirring the moisture of the appropriate ratio in the stirrer 10;

Primary forming the rhythm continuously in the molding mold 22 of the primary heating molding machine 20 to preheat the predetermined dough heat generated when pressing the dough stirred in the stirrer 10 with the screw 21 Heating molding step;

A cold-cooling step of forcibly conveying the contents of the rhythmic state formed by the primary heating molding machine 20 by the conveyor 32 and forcibly cooling by the fans 31;

The second step of forming the continuous noodles in the secondary molding machine 40 by passing the finished mold 42 through the extrusion of the screw 41 by the first step to the raw grain noodle again by the cold-cooling step; ;

This secondary molding machine 40 is produced by sequentially performing a water cooling step to prevent the nutrients and properties from being deformed due to overheating when the grain contents are passed.

On the other hand, this manufacturing method is the same as the description of the process by the manufacturing apparatus will be omitted further detailed step-by-step description.

In this way, the noodles completed in the second molding step are immediately cut to an appropriate length and packaged in a wrapping paper so as to be supplied to consumers, or low viscosity grains having low viscosity (e.g. rice, In the case of barley, corn, yulmu, etc.), it is preferable to go through a second heating and a second cooling process to increase the taste and chewy taste.

That is, a secondary heating step of secondary heating the noodles discharged in the secondary molding step to a predetermined temperature in the hot water container (60);

A secondary cooling step of taking up the hotly heated noodles in the secondary heating step and cooling them so that they can be immediately packaged in a chewy state;

In the secondary cooling step, a cutting step of cutting the fully formed noodle rack by the cutter 90 to an appropriate size is further performed.

In other words, the hot water container 60 is maintained at the outlet of the molding mold 22 of the secondary molding machine 40 so that the grain noodle is molded, and immediately after the grain noodle is molded, it passes through the secondary ripening process again by hot water. Then, the hot secondary noodles are secondarily cooled again by the cooling shower (70).

Then, after being cut to the appropriate size in the cutter 90, the conveyor 91 is transferred to the next packaging process or the like.

According to the production apparatus according to the present invention as described above, it is possible to make noodles with excellent taste and chewy taste only with grain raw materials such as pure rice or barley barley corn.

In addition, the grains may be mixed at an appropriate ratio and used for the purpose of udon, noodle soup, instant noodles, spaghetti and the like.

The grain noodle manufacturing apparatus according to the present invention is suitable for chewing the grains, which are almost viscous, by maintaining the proper temperature in the primary heating molding machine and passing the cooked noodles through the molding machine at the appropriate temperature again for two times. Not only will it have tough toughness, but will retain its unique flavor and impact.

In addition, since the product is already cooked properly, if only the hot water is put into the container when the user ingests it, it can be eaten immediately with seasonings and noodles, like instant foods that are properly boiled in a few minutes. Is a very useful design.

Claims (4)

A stirrer (10) for stirring a suitable ratio of moisture to the grain powder; Primary heating molding machine 20 for continuously forming the rhythm in the molding mold 22 with the heat of compression generated when pressing the dough stirred in the stirrer 10 with the screw 21; Strong cooling means 30 for conveying the contents of the rhythm state formed in the primary heating molding machine 20 by the conveyor 32 and forcibly cooled by the fans 31; A secondary molding machine 40 for inserting the first completed grain noodle as the raw material by the strong cooling means 30 and passing the completed mold 42 by extrusion of the screw 41 to form a continuous noodle rack; Apparatus for producing grain noodle, characterized in that consisting of water cooling means (50) for preventing the deformation of the nutrients and properties due to overheating when the grain contents in the secondary molding machine (40). The hot water container 60 which maintains about 100 degreeC at the exit side of the shaping | molding mold 22 of the secondary molding machine 40, and cools the noodle heated by the hot water container 60 secondly again. Cooling shower machine for making a grain noodle, characterized in that each installed. The method according to claim 1, wherein the secondary molding machine 40 is finely adjusted between the hopper 43 and the screw 42, the material injection roller 44, and the space between the screw 41 and the molding mold 22 Apparatus for producing grain noodles, characterized in that the screw adjustment means 80 is installed. The method of claim 3, wherein the screw adjusting means 80 is screw assembly of the rotating body 81 to the rear end side of the secondary molding machine 40, the worm wheel 82 is attached to the rotating body 81, Gear tooth coupled to the worm wheel 82 The worm wheel 82 is rotated by the rotation operation of the worm (83), the rotating body 81 is a device for producing grain noodles, characterized in that the screw 81 is configured to move forward and backward.