KR20040024693A - An apparatus manufacturing bisquit for ice-cream - Google Patents

Abstract

PURPOSE: A manufacturing apparatus of confectionery containing saccharides for receiving ice cream in a mold is provided. The mold is characteristically formed to discharges moisture generated when the dough is heated. It prevents adhesion of the confectionery to the mold and deformation and hardening thereof. Therefore, the productivity of high quality confectionery is maximized. CONSTITUTION: A manufacturing apparatus(100) of confectionery for receiving ice cream comprises: a lower mold(19) for pouring wheat flour and compositions; a lower mold driving means for separating the lower mold into left and right; an upper mold(17) containing a confectionery forming part(14) for forming the dough of wheat flour and compositions into a desired shape and a confectionery separating part(15) for separating the formed confectionery from the confectionery forming part; and an upper mold moving means for moving the upper mold upwardly and downwardly. The lower mold contains a number of grooves(18',19') for discharging water vapor and preventing deformation of the confectionery under forming. The upper mold additionally contains a weight control part(9) for controlling the own weight of the upper mold and a heating part(11) for applying heat to the confectionery forming part.

Description

An apparatus manufacturing bisquit for ice-cream

The present invention relates to a confectionery manufacturing device for ice cream. More specifically, the ice cream confectionery can be molded into a mold by pouring the confectionery material mixed on the mold, and the mold can be discharged to the outside to release moisture generated in the process of heating the confectionery dough in the mold. By forming a, to prevent the deformation of the confectionery by heating during confectionery molding, and relates to a confectionery manufacturing device for ice cream configured to be easily separated from the mold without breaking the finished confectionery.

In general, the ice cream has a structure in which the ice cream is filled in the outer shell and conical confectionery inserted into the outer shell so as to fill the inner space of the outer shell and stored in the freezer compartment. Therefore, in order to manufacture the ice cream having the above-described configuration, the manufacturing process of the confectionery is necessary, and various apparatuses and methods for producing the confectionery have been provided.

The method most widely used as the method of manufacturing the confectionery in the above-described prior art is a conical shape by baking the confectionery in a flat plate shape in advance, cutting the baked flat confectionery into a fan shape, and then rolling the corner confectionery with sugar and the like. The method of forming the confectionery of the confectionery and the method of forming the confectionery integrally through the mold as in the Patent Publication No. 10-0298535 has been widely used.

However, in the method of forming the confectionery by rolling the conical shape, the cone-shaped tip portion may not be completely sealed in the process of folding the confectionery. Has the problem of dismantling. In addition, since the confectionery is molded in a folding manner, it is not possible to diversify the form of the confectionery, and the product of the confectionary itself is inferior in that it cannot be molded by putting the company's logo or advertisement on the outer cover of the confectionery for ice cream.

In order to solve the above problems, there has been provided a method of baking in one piece by applying pressure and heat after injecting the dough into the mold, but also, if the sugar material is contained in the material of the confectionery, the confectionery sticks to the mold. A problem occurred.

Therefore, in order to solve the problems caused during the production of the confectionery containing sugar in the manufacturing of the confectionery by the above-described mold, Korean Patent No. 10-0298535 discloses a confectionery-shaped mold for ice cream, which is separable to both sides, and a flour dough. By providing a confectionery manufacturing apparatus comprising a nozzle for inserting hot and cold air through a vent and a vent around the inside of the mold with a thread shape around the feeder, heat or heat flow is applied through the nozzle during the production of sweets containing sugar. At the same time, to prevent the cookie from being deformed by heat, the cookie is molded by applying hydraulic pressure to the mold, and after forming, the condensate containing sugar is stuck to the mold by applying cold air to the nozzle again. In addition, the lower mold of the mold was separated on both sides so as to separate the confectionery.

However, the confectionery manufacturing apparatus of the above-mentioned Patent Publication No. 10-0298535 requires equipment for supplying heat to the mold, and manufactures according to manufacturing time and heat wastage because the mold itself needs to be heated after reheating. There is a problem that the cost increases.

In addition, the upper mold and the lower mold should be equipped with hydraulic equipment in order to apply pressure to prevent the deformation of the confectionery during heating for confectionery forming, and the sugar is penetrated deeply into the confectionery by applying pressure when forming the confectionery. It becomes hard and has the problem that the sweetness and soft taste of sweets disappear.

In addition, in order to put a pattern or company name on the inside of the mold, the cookie is pinched and pressed by a pressure in the groove representing the pattern or company name formed inside the mold. When the mold is opened, the cookie is lifted from the upper mold by the mold. There is a problem that cookies are broken or lose their original shape.

Accordingly, the present invention is to solve the above problems in the prior art,

Forming the mold so that the confectionery for ice cream is integrally formed in the mold and the moisture generated from the dough mixed with the same confectionery material heated in the molding process can be released to the outside to prevent deformation of the confectionery during the molding process, By forming the confectionery can be easily separated from the mold, and is configured so that excessive pressure is not applied to the confectionery while being heated for the production of confectionery, it does not require the hydraulic equipment required in the above-described prior art, of course, crispy And it is an object of the present invention to provide a confectionery manufacturing device for ice cream that can produce a confectionery excellent in soft quality.

1 is a schematic diagram of a rotary confectioner for mass production of a confectionery for storing ice cream is equipped with a plurality of confectionery for storing ice cream according to an embodiment of the present invention,

Figure 2 is a view showing a pastry manufacturing device for ice cream storage according to an embodiment of the present invention,

3 is a view showing that the upper mold is coupled to the bearing of the rotary confectioner by the bearing.

* Description of Major Symbols in Drawings *

100: ice cream storage sweets manufacturing apparatus

17: upper mold

18: confectionery molding department

14: upper mold bar

14 ': groove

15: confectionery separator

9: weight control unit

11: heating section

18 ', 19': home

19: lower mold

Ice-cream storage device manufacturing apparatus of the present invention for achieving the above object,

Flour and the required composition is injected, the lower mold is configured to be separated to the left and right; and the lower mold driving means for separating the lower mold to the left and right; and the flour and the required composition is coupled to the lower mold In order to seal the dough is pressed and heated to mold the dough into a cookie of the desired shape and the dough compressed by the lower mold and the cookie molding portion, to separate the molded cookie from the cookie molding portion, And an upper mold having a confectionery separator located at an upper end of the confectionery forming portion; and an upper mold moving means for moving the upper mold so that the lower mold and the upper mold are separated from each other.

The lower mold has a stepped portion formed on the outer periphery of the inlet of the recess into which the dough is injected, and a groove having a predetermined depth and width forming a circle along the stepped portion is formed on the surface of the stepped portion, and the vapor and air bubbles are discharged on the surface of the recessed portion. It can have a plurality of grooves as long as it is linear or circular to support the dough to be formed.

In addition, the outer surface of the confectionary may further have a concave-convex portion as a pattern for forming a trademark, a company name, a pattern, or the like.

The lower mold, when the molding of the confectionery is completed, is configured to be separated from side to side for cooling and extraction of the finished confectionery, in this case, the motor, the hydraulic device may be configured in each so that the left and right are separated independently, On the contrary, the lower left and right lower ends of each of the lower molds are hinged to the same hinge shaft, and have rods protruding from the lower ends, and the rods are equipped with a plurality of confectionery manufacturing devices for ice cream storage according to the present invention. The gap formed in the confectionery production apparatus may be configured to be separated by the gap of the guide by moving along the changing guide.

In this case, the lower mold driving means is the above-described motor, hydraulic device or guide. However, the lower mold driving means is not limited thereto, and any one of the lower mold driving means can be used without departing from the scope of the present invention.

The upper mold is moved downward by the upper mold driving means and combined with the lower mold, and the dough or flour injected into the lower mold and the necessary composition are baked to apply pressure by its own load so as to mold the confectionery. After forming the shape, heat is applied to the dough to prepare cookies by cooking. Therefore, the upper mold may further include a heating unit such as an electric heater for applying heat to the confectionery molding unit, and a weight control unit such as a weight for adjusting the weight of the upper mold.

The upper mold driving means for moving the upper mold up and down to produce a confectionery by pressing and heating by the upper mold may be composed of a hydraulic motor, a guide for changing the height, and the like. When the upper mold is positioned at the position where the upper mold is coupled to the lower mold by the upper mold driving means, the upper mold exerts a pressure on the dough by its own load, and for this operation, the upper mold driving means moves the upper mold up and down. It is preferably configured so that it is operated and not pressurized.

In addition, the upper mold and the upper mold driving means to be discharged to the outside by being lifted up by the pressure of the steam and air when the steam and air is generated in the dough under molding, It is combined with a play that allows it to be moved at regular intervals.

The upper mold confectionery part also discharges water vapor and air to the outer circumferential surface of the confectioner molding part similar to the lower mold described above, and has a plurality of grooves forming a linear or circular groove for supporting the dough and the finished confectionery being formed into confectionery. Can be configured with. The plurality of grooves formed in the lower mold is preferably configured such that the bottom surface is narrower than the inlet of the groove so that the portion formed in the groove of the confectionery can be easily separated from the lower mold when the lower mold is opened. A plurality of grooves formed are supported by the lower mold to prevent deformation or breakage of the confectionery, which has not yet been cured, so that the confectionery is not deformed or broken by the lower mold, and its cross section is easily displaced downwardly from the confectioner molding portion. It is preferably formed into a facing wedge shape.

The confectionery forming part of the upper mold may have a groove along the circumference of the circumference so that the steam and bubbles generated during molding of the plurality of linear grooves and confectionery can be discharged to the outside of the confectionery manufacturing apparatus. When the recess is placed in contact with the stepped portion of the lower mold described below, the recess forms a gap between the stepped portion and the upper mold so that the steam or air discharged from the dough can be discharged.

The confectionery separator seals the gap between the lower mold and the upper mold at the position where the lower mold and the upper mold are combined so that the dough does not leak between the lower mold and the upper mold when forming the confectionery, and forms the upper edge of the confectionery. It is operated to separate the confectionery from the confectionery forming part of the upper mold. In addition, it may further have a function of discharging the steam and air generated from the confectionery under molding to the outside.

The confectionery separator for the above-described function is inserted with a diameter larger than the diameter of the upper mold so as to be inserted into the outside of the upper mold at a predetermined distance from the upper mold, the lower portion is fixed in the axial direction of the upper mold along the inner circumference It has a protruding stepped length, the stepped part sealing the dough injected between the upper mold and the lower mold in which the upper mold and the lower mold is in close contact, forming the upper rim of the confectionery, and supporting the upper border from the confectionery forming part. It is configured to separate cookies. In addition, the stepped portion of the confectionery separator is located in the groove formed in the upper end of the confectionery molding portion when forming the confectionery, by forming a gap between the upper mold and the confectionery separating portion, the steam and air discharged from the confectionery during the molding It is discharged into the gap between the mold and the cookie separator. The confectionery separator may have a plurality of vent holes on the outer circumferential surface to easily remove the discharged steam and air.

The confectionery separator is also configured to be fixed by the upper mold when the upper mold is completely lowered to be in close contact with the lower mold, and when the upper mold is moved to the top, there is no change of position for a predetermined time and then the upper mold to the upper mold. It may be operated to move, for this purpose, a predetermined protrusion is formed on the inner circumferential surface of the confectionery separator, a groove is formed in the outer circumferential surface of the upper mold can be inserted into a projection formed in the position formed on the inner circumferential surface of the confectionery separator, The confectionery separator may be moved up and down with the upper mold with a time difference by the interval of the width of the groove. Such a constitution is that the confectionery forming part is fixed by the confectionery separating part being fixed for a predetermined time when the upper mold is moved upwards to separate the confectionery from the confectionery forming part after the confectionery is molded and the lower mold is opened to cool the confectionery. By supporting the upper edge of the confectionery attached to the confectionery is to be separated from the confectionery forming part by the confectionery separator.

By the above-described configuration, the operation characteristics of the confectionery manufacturing device for ice cream storage of the present invention will be described.

When the necessary materials including dough or flour are baked by pressure and heat by the upper mold and the lower mold, the initial steam or air generated from the dough is discharged through the grooves formed in the confectionery mold or the lower mold. The inserted dough is baked first to harden the dough inserted into the groove to support the dough, thereby preventing the dough from being moved by the pressure and heat of the confectionery forming part during the molding process, thereby preventing the deformation of the confectionery. The upper mold is lifted by the upper mold by the gap between the upper mold and the upper mold driving means by the steam or air pressure formed by being discharged to the outside from the dough by the pressure and heat of the confectioner molding to discharge the steam. After moving to the lower part by load, No change in quality by being of shape to allow for the production of cookies having a uniform thickness ice stored.

The confectionery of the confectionery forming portion and the lower mold may be configured to have a variety of shapes, such as a square pillar, a cylindrical, a cone, a triangular pyramid so that the confectionery to be produced can have a variety of shapes.

Hereinafter, with reference to the accompanying drawings showing a preferred embodiment of the present invention will be described in detail the configuration and operation of the present invention.

1 is a schematic view of a rotating confectionery machine with a confectionery manufacturing apparatus for ice-cream storage according to a plurality of the present invention, Figure 2 is a confectionery for accommodating a conical cone-shaped ice cream as an embodiment of the present invention Figure 3 is a perspective view of the manufacturing apparatus, Figure 3 is a view for showing that the upper mold is coupled to the guide, Figure 4 is a view for showing the vertical movement of the upper mold by the guide.

As shown in FIG. 1, the confectionery manufacturing device 100 for ice cream of the present invention is operated by attaching a large number to the rotary confectionery machine 200 for mass-producing confectionery for storing ice cream.

As an embodiment of the present invention described above, a confectionery-shaped confectionery manufacturing apparatus 100 for manufacturing a conical confectionary is illustrated in FIG. 2, and as shown in FIG. 2, the confectionery manufacturing apparatus for the ice-cream receiving apparatus 100. ) Has a conical confectionery shape, a plurality of linear grooves 18 ′ on the outer surface of the confectionery forming a lattice pattern, and the upper mold at the upper end of the confectionery forming portion 18, Cylindrical confectionery separator 15 fitted at a predetermined distance from the surface of the upper mold bar 14 so that the rod 14 can be moved up and down, and the confectionery forming portion (15) An upper mold rod 14 having an electric heater 11 as a heating portion for applying heat to 18 is connected to an upper mold shaft 7 supporting the upper mold rod 14 to form an upper mold 17. The upper mold shaft 17 is made of a rotary confectionery by a bearing 2 fastened to the upper end by a bolt 1. It is movably mounted to the upper guide (3) of the exchanger (200). The upper guide 3 and the upper mold 17 as the upper mold driving means described above are shown in FIG.

Reference numeral 9 is a weight control unit 9 for adjusting the weight of the upper mold (17).

The lower mold 19 has a plurality of linear grooves 19 'similar to the linear grooves 18' formed on the confectionery forming portion 14 on the inner side of which the confectionery portion 14 of the upper mold 17 is coupled. ), And may have an uneven portion indicating a trademark, a company name, and the like to be shaped on the outside of the confectionery. In addition, the lower mold 19 is configured to be separated left and right so as to be open to the left and right, and the lower end of each separated portion is hinged by the same hinge axis 21, and each separated end of the lower mold 19 A roller 22 is attached to the rod 26 coupled to the lower mold driving means of the lower mold, and is moved along the lower guide 23 of the rotary confectioner 200 by the interval of the lower guide 23. The lower mold 19 is operated to be separated and recombined.

The upper mold 17 and the lower mold 19 having the above-described configuration are mounted to the rotary confectionery maker 200 by the frame 6 and operated according to the rotation of the rotating plate 50. Reference numeral 25 denotes a bolt 25 for attaching the frame 6 to the rotary plate 50, and reference numeral 24 denotes a nut hole 24 formed in the rotary plate 50.

Hereinafter, the operation of the confectionery production device 100 having the above-described configuration will be described.

Dough mixed with the ingredients of the confectionery for the production of confectionery is injected into the lower mold 19 according to the size of the confectionery. Thereafter, the upper mold 17 is rotated together with the rotary confectionery maker 200, and then moved along the inclined surface of the upper guide 3 to move downward, so that the confectionery forming unit 18 is coupled to the lower mold 19 and the upper mold. Pressure is applied to the dough by the self load of (17) to change the dough into a cone shape. Thereafter, the confectionery forming unit 18 is heated by the electric heater 11 as a heating unit, so that the dough is cooked by applying heat to the dough. In this process, the confectionery separator 15 coupled to the upper mold bar 14 is attached to the stepped portion 20 formed on the upper edge of the lower mold 19 by being pressed by the upper mold 17 to form a dough. It is sealed in the space between the confectionery forming portion 18 and the lower mold 19. The lower mold may have a groove (not shown in the drawing) formed on the surface of the stepped portion 20 of the upper edge, and the groove, the stepped portion 15a of the lower mold 19 and the confectionery separator 15. It is to form a gap between the steam and air discharged from the dough to be discharged to the outside of the lower mold (19).

When pressure is applied to the dough in the molding process of the confectionery 16, water vapor and air contained in the dough are initially formed in the convex forming part 21 or the lower mold 19, and the linear grooves 18 'and 19' are formed. When the dough is inserted into the linear grooves 18 'and 19', the inserted portion is heated and cured. The portion of the confectionary cured in the linear grooves 18 'and 19' is shaped by impeding the movement of the dough during molding even when an external force is applied by compression or heat expansion by the upper mold 20 during the molding of the cookie. Make sure to reduce the change.

In addition, after the confectionery is cured, water vapor and air caused by moisture released from the confectionery under pressure and heat cause deformation of the confectionary between the confectionery forming unit 18 and the lower mold 19, in which case the upper mold (17) is moved upward by the clearance between the guide (3) by the pressure of the water vapor and air to release the water vapor and air, and after the water vapor and air is discharged, the upper mold (17) is moved downward by the load By applying the appropriate pressure to the confectionery by heating it to be able to produce a confectionery having a certain thickness.

In addition, when the moisture contained in the dough mixed with the ingredients of the confectionery 16 is released into steam by heat or the air contained therein is released during the molding of the confectionery 16, the released steam or air is discharged from the linear groove ( 18 'and 19' are discharged through the recess 14 'of the upper mold 20 and through the space of the upper mold bar 14 and the confectionery separator 15, the aeration hole of the confectionery separator 15 15 ') and is discharged to the outside by the groove (20') formed in the stepped portion 20 of the upper end of the lower mold (19).

When the molding of the confectionary is completed, as shown in FIG. 2, the lower mold 19 is opened to the left and right to separate from the confectionery 16, and the confectionery 16 is cooled by contacting the outside air. Thereafter, when the upper mold bar 14 of the upper mold 17 is moved upward, the confectionery separator 15 coupled to the upper mold bar 14 is fixed at a predetermined position to support the edge of the confectionery 16. The confectionery 16 is separated from the confectionery forming unit 18.

Reference numeral 12 is for fixing to prevent the confectionery separation unit 15 is moved by the confectionery when the upper mold 17 is moved to the upper portion, by the bonding of the confectionery 16 and the confectionery forming unit 18. The cookie separation unit fixing means 12 represents an optional component.

Reference numeral 10 denotes a power supply device 10 for supplying power to the electric heater 11.

In the drawing, the linear groove 18 'of the confectionery forming portion 18 has a cross-section in which a vertex of a triangle faces upwards, which is easily separated from the confectionery forming portion 18, and the lower mold ( In order to prevent the breakage of the confectionery by fixing the confectionery to the confectionery forming unit 18 when 19) is opened. The linear groove 19 'of the lower mold 19 also has a configuration that can be easily separated from the confectionery.

By the constitution and action of the confectionery manufacturing device for ice cream as described above, it is possible to manufacture a soft confectionery 16 having a certain thickness and no change in shape. In addition, since the upper mold 17 is pressed by its own load, and the weight can be adjusted so that the upper mold 17 can be adjusted so as not to apply excessive pressure to the confectionery 16 being molded, even when manufacturing a sugar-containing confectionery, The sugar is penetrated into the material by excessive pressure to prevent the cookie from being hardened so that the softness of the cookie 16 can be utilized, and the sugar is prevented from being pressed against the cookie mold 18 or the lower mold 19.

The present invention described above eliminates the process of baking, cutting and rolling a flat-shaped confectionery into a cone shape during the manufacture of the confectionery for storing ice cream, and thus enables to be molded in one piece, thereby reducing the manufacturing time of the confectionery and the cost of the confectionery breakage. By making it possible to reduce, it significantly reduces the defect rate and provides the effect of maximizing productivity.

The present invention also, in the prior art to prevent the confectionery sticks to the mold when molding the sugar-containing confectionery, it is possible to manufacture a sugar-containing confectionery, and also to be able to mold a variety of confectionery In addition, by removing the process of applying pressure to prevent the deformation of the confectionery during the production of the confectionery for ice cream, it prevents the confectionery containing sugar from hardening in the molding process to provide an effect that can produce a confectionery of high quality. .

Claims (4)

Flour and the required composition is injected, the lower mold is configured to be separated to the left and right; And, Lower mold driving means for separating the lower mold to the left and right; And, It is combined with the lower mold to seal the dough compressed by the condensation molding unit and the lower mold and the confectionery molding unit to compress and heat to form the dough mixed with the flour and the required composition into a confection of the desired shape, molding An upper mold having a confectionery separating portion located at an upper end of the confectionery forming portion to separate the finished confectionery from the confectionery forming portion; An upper mold moving means for moving the upper mold so that the lower mold and the upper mold are separated from each other. According to claim 1, wherein the confectionery forming portion and the lower mold Dissipating water vapor on the surface in contact with the dough, and has a plurality of grooves for preventing the shape change of the confectionery during molding, characterized in that the ice cream storage cookie manufacturing apparatus. The method of claim 1, wherein the upper mold, Confectionery manufacturing device for ice cream storage characterized in that it further comprises a weight control unit for adjusting the load of the upper mold, and a heating unit for applying heat to the confectionery forming unit. The method of claim 1, wherein the upper mold, Ice cream storage confectionery manufacturing device, characterized in that coupled to the upper mold driving means and the gap so as to be separated from the upper mold driving means by a predetermined distance.