KR20090009501A - Apparatus of fabricating instant noodle - Google Patents

Abstract

An apparatus of manufacturing instant noodle is provided to prepare a plurality of instant noodles rapidly by selecting gelatinized noodle or instant fried noodle according to the consumer tastes. An apparatus of manufacturing instant noodle comprises a noodle making part(100) which forms the noodle(2) from the dough(1) and a steaming part. The noodle making part comprises a rolling mill(120) and transporter(130). The rolling mill forms noodles by rolling the dough along the first direction. The transporter transfers the noodles to the steaming part along the second direction and is installed with at least one partition(135). The partition is arranged to be separated in at least one area classified with noodle.

Description

Ramen noodle manufacturing apparatus {Apparatus of fabricating instant noodle}

1 is a schematic configuration diagram of a ramen manufacturing apparatus according to an embodiment of the present invention.

FIG. 2 is a perspective view of the surface of FIG. 1. FIG.

3A-3C are plan views illustrating various embodiments of the conveyor of FIG. 2.

4 is a perspective view of the steaming unit of FIG. 1.

FIG. 5 is a cross-sectional view of the pouring portion of FIG. 1. FIG.

6A and 6B are diagrams illustrating internal components of a deoiler included in the milking unit of FIG. 1 according to different embodiments.

* Explanation of symbols for main parts of the drawings

100: noodle section 200: steaming section

300: yukata

The present invention relates to a ramen manufacturing apparatus, and more particularly, to a ramen manufacturing apparatus capable of quickly producing a plurality of ramen at a time by selecting a lake surface or a hot noodle in accordance with the preferences of consumers in a small unit store will be.

Noodles such as noodles, udon noodles, and ramen are widely used as snacks or meals for busy modern people. In particular, the ramen is one of the typical instant foods and is steadily consumed at homes and restaurants at low prices. There are a variety of menus served by ramen at restaurants. For example, ramen may be served as a main menu, or added to other main menus such as a pot stew or tteokbokki in the form of saree.

To date, all ramen on the market is produced in large quantities in factories with large production facilities. Since the ramen produced on a large scale goes through a distribution process for a long time, taste or quality may be changed during distribution. In addition, since the ramen produced in a large scale is produced uniformly, it is difficult to satisfy individual consumers having various preferences. Therefore, consumers hope to be able to prepare and eat instant ramen at home or restaurant to suit their tastes. In particular, as the number of restaurants specializing in ramen is increasing nationwide, the need for a small device capable of producing ramen as quickly as necessary in consideration of the number of consumers visiting restaurants on the day is increasing. .

SUMMARY OF THE INVENTION An object of the present invention is to provide a ramen manufacturing apparatus capable of quickly producing a plurality of portions by selecting a lake surface or a noodle surface according to a consumer's preference in a small unit store.

The noodle manufacturing apparatus according to the embodiment of the present invention includes a noodle forming part and noodle steaming to steam the noodle. The surface portion includes a rolling mill and a conveyer. The rolling mill rolls the dough along a first direction to form the noodle yarns. The conveyer is provided with at least one partition wall for transferring the noodle string to the steaming part along a second direction, so that the noodle string is arranged to be separated into at least one region.

In the plurality of areas separated by the partition wall, the process for the noodle hair is carried out, and thus, noodle for a plurality of portions can be manufactured at a time.

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

1 is a schematic configuration diagram of a ramen manufacturing apparatus according to an embodiment of the present invention.

Referring to FIG. 1, a noodle-making unit 100, a steaming unit 200, and a milking unit 300 are provided. The noodle making unit 100 forms noodle strings using dough. The dough is made of a variety of cereals, including flour, and may further include additives that can produce a variety of dietary functions and tastes and colors. For example, ramen noodles, which are one of the typical instant foods, contain about 80% or more of wheat flour and small amounts of various refined fats and oils. The steamer 200 serves to luxury the noodle by providing steam to the noodle. The yutong portion serves to fry the steamed noodle soup in oil.

The noodle-making unit 100, the steaming unit 200, and the bath unit 300 have a first length L1, a second length L2, and a third length L3, respectively. The first and third lengths L1 and L3 correspond to each other and the second length L2 is approximately twice the first and third lengths L1 and L3. When the manufacturing apparatus of this embodiment is manufactured for a small restaurant that does not have enough space, the sum of the first to third lengths L1, L2, and L3 is approximately 1.5 to 2 m. Specifically, the first and the third length (L1, L3) is about 0.5m and the second length (L2) is preferably about 1m, it can be sufficiently installed even in a small restaurant that does not have enough space when having this standard. .

FIG. 2 is a perspective view of the surface of FIG. 1. FIG.

Referring to FIG. 2, the noodle-making unit 100 includes a dough hanger 110, a rolling mill 120, a conveyer 130, and a noodle shape adjuster 140. The dough hanger 110 is supported by hanging the dough (1) of the winding form. The dough (1) is mainly a flour is kneaded, the composition may vary depending on the type of cotton produced. For example, when preparing the ramen, the main component of the dough 1 is flour, and various additives may be further included in the dough 1 according to the taste of the user.

The rolling mill 120 rolls while conveying the dough 1 in the vertical direction. Rolling mill 120 may be composed of a roller, and specifically includes a rolling roller 121 and the fine cutting roller 122. Rolling roller 121 is a pair of rotating rollers, the dough (1) passing through the pair of compression is made thinner. The cutting roller 122 is a pair of rotating rollers having grooves formed on the surface thereof, and forms the noodle strings 2 from the tapered dough 1 passing between the pair using the grooves. The conveyor 130 transfers the noodle strings 2 formed in the rolling mill 120 in the horizontal direction. The conveyor 130 may be composed of a conveyor belt of various materials that are harmless to food. The vertical and horizontal directions mentioned in connection with the above conveying direction do not have to exactly coincide with the longitudinal and transverse directions. That is, the vertical direction includes a direction slightly inclined with respect to the vertical direction, and the horizontal direction includes a direction inclined slightly with respect to the transverse direction.

The noodle-shape adjuster 140 is located in the path that the noodle-shape 2 moves between the rolling mill 120 and the conveyor 130. If the noodle shape adjuster 140 is in direct contact with the noodle foot (2) has a concave shape. While passing through the concave surface, the noodle 2 has a wavy shape. The degree of wave of the noodle string 2 depends on the degree of depression of the concave surface, and the degree of depression is adjustable.

The noodle shape adjuster 140 is optionally used and is not essential. That is, even if there is no noodle shape adjuster 140, it is possible to form a wave noodle 2 in the following manner. The speed at which the nipper 2 moves in the vertical direction in the rolling mill 120 is called the first speed V1, and the speed at which the nipper 1 moves in the horizontal direction in the conveyor 130 is the second speed V2. In this case, the shape of the noodle string 2 may vary according to the difference between the first and second speeds V1 and V2. For example, when the first speed V1 is faster than the second speed V2, the surface foot 2 seated on the conveyor 130 at the first speed V1 may not immediately move in the horizontal direction and may accumulate. The noodle strings 2 have an wavy shape. The wavy shape is particularly suitable for making ramen noodles.

As described above, the method of having a serpentine shape for manufacturing the ramen is various, and other methods not provided herein may be applied.

The tension roller 125 may be installed between the dough hanger 110 and the rolling mill 120 to maintain the tension while the dough 1 is being transferred. On the other hand, the rolling roller 121 may be omitted when the first prepared dough (1) is sufficiently thin, or when the first prepared dough (1) is too thick, a plurality of pairs of rollers so as to perform a sufficient compression as necessary Can be configured.

The conveyor 130 is provided with a partition wall 135 in the center thereof. The conveyor 130 is divided into two regions with the partition 135 therebetween. In addition, the noodle 2 is divided into two along the area separated by the partition wall 135 is transferred. Hereinafter, the two regions will be referred to as a first region A1 and a second region A2, and the noodle strings transferred from the first region A1 will be referred to as a first noodle string 2a, and a second region ( The noodle string conveyed in A2) is called 2nd noodle string 2b.

The first and second nippers 2a and 2b have the same width, and in this case, several surfaces may be manufactured in one process as compared with the case in which the partition 135 is not provided. For example, consider the case of making a ramen with a width of 12 cm. At this time, both the dough hanger 110 and the conveyer 120 has a width of 24cm or more, the dough (1) has a width of 24cm and the first and second noodle 2a, 2b has a width of 12cm respectively. . In this case, the ramen can be produced at twice the speed compared to the case where the partition 135 is not present and the width of the dough 1 is 12 cm.

As shown in FIG. 2, the width of the partition wall 135 is not constant. That is, the width of the partition wall 135 at the inlet of the conveyor 130 is smaller than the width at the exit of the conveyor 130, and the width of the partition wall 135 gradually increases toward the outlet. If the partition 135 is too large at the inlet of the conveyor 130, the noodle 2 may not be naturally separated into the first and second noodle 2a, 2b, and may be forcibly separated and damaged. have. Once the cotton feet 2 have been separated at the inlet of the conveyor 130, the partition 135 has a considerable width so that the first and second cotton feet 2a, 2b can be completely separated from each other. It is preferable to have.

3A-3C are plan views illustrating various embodiments of the conveyor of FIG. 2.

Referring to FIG. 3A, a plurality of partitions 135 may be installed. For example, in the case where two partitions 135 are provided, the conveyor 130 may have three separate regions, and thus, three times as much volume can be manufactured at the same time as when the partitions 135 are not present.

Referring to FIG. 3B, the partition wall 135 is not installed at the center of the conveyor 130. In this case, the partition wall 135 divides the conveyor 130 into regions of different sizes, and the width of the noodle strings 2 divided in each region is also different. This is advantageous for producing different amounts of cotton simultaneously. For example, in the case where the general purpose of the small width of the noodle strings 2 and the multiplication for the large width of the noodle strings 2 are manufactured at the same time, it is preferable that the partition wall 135 is located at one side from the center of the conveyor 130. .

Referring to FIG. 3C, the partition wall 135 may be installed from an intermediate portion without being installed from the inlet of the conveyor 130. That is, the noodle string 2 transferred to the conveyor 130 may be separated to a plurality after being conveyed to some extent.

4 is a perspective view of the steaming unit of FIG. 1.

Referring to FIG. 4, the steamer 200 includes a conveyor 210, a steamer 220, and a cutter 230. The feeder 210 is composed of a conveyor belt made of a metal material to transfer the noodle feet 2 formed in the noodle making unit 100. The feeder 210 corresponds to the feeder 130 installed in the noodle machine 100. That is, the width of the feeder 210 is equal to the width of the feeder 130 installed in the noodle machine 100, and the feeder 210 has the same width as the width at the outlet of the feeder 130 installed in the noodle machine 100. A partition 215 having a width is provided.

Although not specifically shown in the drawings, the conveyor 130 of the noodle making machine 100 and the conveyor 210 of the steamer 200 have their respective outlets and inlets overlapping on the plane, and the former may be positioned slightly higher than the latter. Can be. In this case, the noodle 2 is seated on the conveyor 210 of the steamer 200 while falling down from the conveyor 130 of the noodle machine 100. On the other hand, the feeder 130 of the noodle making machine 100 and the feeder 210 of the steaming unit 200 may be formed integrally without being separated from each other.

The steamer 220 serves to steam the first and second noodle strings 2a and 2b transferred through the conveyor 210. Steamer 220 is composed of a plurality of pipes for discharging steam. The plurality of pipes are disposed on the upper and lower surfaces of the feeder 210, where the discharged steam is provided to the noodle 2 being transferred.

It is preferable that the feeder 210 has a sufficient length and transfers the cotton ball 2 at an appropriate speed so that the above steaming is sufficiently performed. Therefore, the length of the steamer 200 is increased by the length of the feeder 210. As described above with reference to FIG. 1, the second length L2 occupied by the steamer 200 is the noodle unit 100. It is about twice as long as the first length L1 occupies or the third length L3 occupies by the melter 300. On the other hand, the proper feed rate by the feeder 210 is approximately 20 ~ 50cm per minute.

The cutter 230 is disposed at the distal end of the feeder 210 and serves to cut the noodle string 2. The cutter 230 is operated regularly so that the cut noodle strings 3 have a predetermined length according to the quantity. For example, when making a ramen, the cut wave noodle 3 has a length of 24 cm. The cutter 230 may be provided in plural to correspond to the first noodle claw 2a and the second noodle claw 2b.

FIG. 5 is a cross-sectional view of the pouring portion of FIG. 1. FIG.

Referring to FIG. 5, the milking unit 300 includes a receiving container 310, a conveyer 320, and a milking machine 330. The receiving container 310 receives the cut noodle. Although not specifically illustrated in the drawing, the accommodation container 310 may be provided to correspond to each cut noodle which is divided by the partition wall 135. For example, when the number of the partition walls 135 is n, the number of the accommodating containers 310 moving together at one time may be n + 1. The feeder 320 is composed of a chain conveyor moving in the vertical direction, and transfers the receiving container 310 to the oil feeder 330.

The oil bath 330 includes oil tanks containing oil and separate heating means. The cut noodle is delivered to the oil bath and lubricated. The cut cotton wool enters the oil tank in the state of being accommodated in the receiving container (310). The milking unit 300 is only necessary for noodles that require milking, such as ramen noodles or fried udon noodles, and may be omitted if the target noodles do not require milking. In addition, lacquer is selectively performed for ramen. That is, the ramen after the steaming is completed is called a hohyeong, and the ramen after steaming is called a ramen. The arc surface and the noodle soup are selectively produced according to consumer's taste.

Although not shown in the drawings, the manufacturing process of the instant noodles may further include a separate control unit. The control unit receives the user's selection signal, skips the milking process when the 'hog screen' is selected, discharges the steamed ramen to the outside, and proceeds the milking process when the 'milking surface' is selected.

The greased side is discharged to the outside by the conveyer 320 and is released as a product through a packaging process such as packaging. The feeder 320 transfers the empty surface of the empty container vessel 310 to accommodate the new cut noodle. As a result, the conveyor 320 moves while forming a closed loop.

The closed loop may have an ellipse shape having a long axis in the vertical direction, and by using the vertical space in this way, the length of the pour part 300 in the horizontal direction may be reduced. As described above with reference to Figure 1, the third length (L3) occupied by the milking unit 300 is only about 0.5m. This can be because of the short length is possible because the vertical transfer is carried out in the lacquer 300.

On the other hand, prior to the discharge may be carried out a drying process for removing the oil component from the spoiled surface. For this purpose, a deoiler is further provided.

6A and 6B are diagrams illustrating internal components of a deoiler included in the milking unit of FIG. 1 according to different embodiments.

Referring to FIG. 6A, the spoiled surface is introduced into the deoiler 340 and accommodated in the receiving container 341. The receiving container 341 is coupled with the chain conveyor 342, and the receiving container 341 is transported along a predetermined path while the chain conveyor 342 is operated. A duct 343 through which hot air passes is disposed between the paths. Therefore, the oiled surface is discharged to the outside after the oil is removed by the hot air.

Referring to FIG. 6B, the deoiler 350 includes a vibrating means 351 and a receiving container 352. The receiving container 352 is disposed on the vibrating means 351, the molten surface is injected. The vibration means 351 is operated to transmit vibration to the receiving container 352, and the oil is discharged to the outside from the spoiled surface contained in the receiving container 352 to proceed with the deoiling process.

Although not specifically illustrated in the drawings, the apparatus for manufacturing a cotton according to the present embodiment may further include various additional devices. For example, an air curtain such as a blower may be installed at the inlet of the feeder 210 in the steamer 200. The air curtain acts to prevent steam from flowing out when steaming. In addition, cooling means such as a fan may be installed at the outlet of the conveyer 210 in the steamer 200. The cooling means serves to cool the steamed cotton balls 2.

While some embodiments have been described in terms of examples above, those skilled in the art can variously modify the present invention without departing from the spirit and scope of the invention as set forth in the claims below. And can be changed. Therefore, the present invention is not limited to the above-described embodiments but includes the following claims and equivalents thereto.

As described above, according to the embodiments there is an effect that can quickly produce a plurality of portions of noodle hair. In addition, it can be easily installed in a small restaurant by reducing the overall size. In addition, according to various preferences of the consumer, it is possible to selectively provide a lake surface via only the steaming process, or provide a noodle surface passed through the milking and deoiling process.

Claims (6)

Noodle making part which forms noodle strings from dough; And Including steaming steaming the noodle, The noodle unit, A rolling mill for rolling the dough along a first direction to form the noodle yarns; And The noodle manufacturing apparatus characterized in that it comprises a noodle transfer device is provided with at least one partition wall is transferred to the steaming section along the second direction, the noodle bal is arranged in a region separated into at least one or more. The method of claim 1, Ramen manufacturing apparatus characterized in that the width of the partition is not uniform and is increased in the second direction is separated by one serving. The method according to claim 1 or 2, The noodle portion further includes a dough hanger, the dough being hung so as to be provided to the rolling mill, and the rolling mill cuts the pair of rolling rollers and the thinned dough to thin the dough to form the noodle string. Ramen manufacturing apparatus comprising a roller, wherein the noodle feeder comprises a conveyor belt. The method according to claim 1 or 2, The steaming noodle section further includes a lactating part for steaming the steamed noodle so as to selectively provide a steamed noodle surface by the steamed noodle or the steamed noodle with the steamed noodle. The cutting machine further comprises a cutting machine, wherein the yutong unit comprises a lacquer for tangling the cut noodle according to the predetermined amount and a noodle unit feeder for transferring the cut noodle to the noodle. . The method of claim 4, wherein The lacquer conveyor is a ramen manufacturing apparatus, characterized in that for vertically conveying the cut noodle to increase space efficiency. The method of claim 4, wherein The noodle making unit, steaming unit and the hot water portion is disposed along the second direction, the length of the noodle, steaming portion and the hot water portion is disposed along the second direction is 1.5 ~ 2.5m.

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