KR20110024093A - Manufacturing device for rice noodle and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A rice noodle manufacturing device and manufacturing method thereof are provided to produce sticky rice noodles using main materials without additives. CONSTITUTION: A rice noodle manufacturing device comprises: a body(110); a kneading unit(120) which is installed inside the body, is equipped with a first screw and a second screw revolving in the same direction, and kneads rice powder and hot water; and a molding unit(130) which is combined with one end of the body and in which numerous through-holes opening the front and back are formed. The body includes: powder inlet and outlet; and a hot water inlet formed between the powder inlet and outlet.

Description

TECHNICAL FIELD [0001] The present invention relates to a rice nuclide production apparatus and a manufacturing method thereof,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice noodle soup producing apparatus and a manufacturing method thereof.

Generally, noodles are made from wheat flour as a main ingredient. They are made by kneading flour, thinly slicing it, thinly slicing it, pulling it out with a noodle machine, or heating it in boiling water for a certain period of time. These noodles are popular for many people, but those who do not like flour are looking for noodles made from cereals such as rice, barley, buckwheat, etc. rather than flour noodles. Recently, many rice nuclides have been produced with rice as the main raw material. Rice nucellus is easy to obtain main ingredients, has no resistance against other grains, and is widely used for consumption promotion.

However, when producing noodles using rice, it is advantageous for health because rice contains a large amount of fiber or protein. However, it is difficult to produce chewy chewy noodles due to low viscosity and elasticity due to the ingredients of rice itself. And the like. Conventionally, the dough is manually manufactured and then the noodle is extracted through the noodle machine. However, since the dough that requires the most time for manufacturing the noodles must be manually handled, the mass production thereof is limited.

The object of the present invention is to provide a rice nuclus production apparatus and a method for manufacturing rice nuclus which can produce chewy rice nuclease using only the main ingredient without additives and can mass produce the same.

The rice noodle soup manufacturing apparatus according to an embodiment of the present invention includes a body, a first screw and a second screw which are mounted inside the body and rotate in the same direction, and the rice powder and the high- And a molding part coupled to one end of the body and having a plurality of through holes for opening the front and rear faces.

Here, the body may have a powder inlet formed at one side, a discharge port formed at a longitudinally longest end farthest from the powder inlet, and a hot water inlet formed between the powder inlet and the discharge outlet.

The first screw and the second screw each have a shaft and a screw blade spirally formed around the shaft, and a first kneading protrusion is formed around the first screw located below the hot water inlet And a second dough protrusion that engages with the first dough protrusion may be formed around the second screw.

A reverse rotating screw blade may be formed around each of the first screw and the second screw on one side of the first dough projection and the second dough projection opposite to the screw blade.

In addition, gears engaged with each other are coupled to ends of the first screw and the second screw, and the gears may be connected to a pulley that rotates in conjunction with the rotation of the motor.

The apparatus may further include a heating unit installed around the body for heating the inside and outside of the body.

Meanwhile, the method for manufacturing rice noodle soup according to an embodiment of the present invention comprises: a pulverizing step of pulverizing rice into rice powder, supplying hot water to the rice powder, A second ripening step of retarding the transfer of the first kneaded product through the first ripening step and re-kneading the second kneaded product through the first ripening step, and pressing and extruding the second kneaded product through the second ripening step to form a rice noodle A forming step, and a drying step of drying the rice noodle.

Here, the temperature of the hot water may be 80 ° C to 90 ° C.

The drying step may include a first drying step of drying the rice noodle water at 25 ° C to 30 ° C for 6 hours to 9 hours and a drying step of drying the rice noodle water having been subjected to the first drying step at 35 ° C to 40 ° C for 2 hours to 4 hours And a second drying process.

According to the embodiment of the present invention, the rice powder is kneaded a plurality of times by rotating the first screw and the second screw and is kneaded using hot water to produce a chewy rice noodle without additional additives for viscosity or elastic reinforcement .

In addition, rice powder and hot water are separately prepared, kneaded through a first screw and a second screw in a body to form a kneaded product, and the kneaded product is pressed by extrusion to form a kneaded product. By manufacturing rice noodles according to the manufacturing method of rice noodle, it is possible to manufacture rice noodles hygienically by omitting the manual kneading operation, maintain stable rice noodle quality, and improve productivity and mass production. And through this, we can supply cheap rice noodles and secure price competitiveness.

Meanwhile, according to the embodiment of the present invention, since rice noodle soup having excellent viscosity and elasticity can be produced, rice noodle soup can be manufactured by adding various additives for taste, color or nutrition reinforcement instead of viscosity or elastic reinforcement .

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Like parts are designated with like reference numerals throughout the specification.

The rice nuclease preparation apparatus according to the embodiment of the present invention will now be described with reference to Figs. 1 to 4. Fig.

FIG. 1 is an exploded perspective view showing a rice nuclature production apparatus according to an embodiment of the present invention, FIG. 2 is a perspective view of the joint shown in FIG. 1, FIG. 3 is a longitudinal sectional view of FIG. 1, and FIG. 4 is a transverse sectional view of FIG.

1 to 4, a rice noodle soup manufacturing apparatus 100 according to an embodiment of the present invention is a rice noodle soup manufacturing apparatus 100 that rice rice powder and high temperature water obtained by crushing rice into a predetermined grain size according to a series of automatic processes are kneaded several times and finely drawn And includes a body 110, a kneading portion 120, and a forming portion 130.

The body 110 is formed in a substantially cylindrical shape to mount the kneading part 120 on the inner side and to couple the molding part 130 to one end. The body 110 includes a powder inlet 111, an outlet 112, and a hot water inlet 113.

The powder inlet 111 provides a passage through which the rice powder flows into the inside of the body 110 from the outside. The powder inlet 111 is formed at one side of the body 110. The powder inlet 111 is formed at an end of the outlet 110 formed at one end in the longitudinal direction of the body 110 so that the rice powder can flow into the body 110, The best dough effect can be achieved if it is formed on one side of the circumference of the furthest body 100. This is because the kneading time is roughly proportional to the stickiness or stickiness of the kneaded product.

The discharge port 112 provides a passage for discharging the kneaded product made of the rice powder and the high-temperature water introduced through the hot water inlet 113 to the outside. The discharge port 112 is formed at one end in the longitudinal direction of the body 110. The forming part 130 is coupled to the discharge port 112. The inside and the outside of the body 110 can communicate with each other through a plurality of through holes 131 formed in the forming part 130. [

The hot water inlet 113 provides a passage for the hot water to supply the hot water to the rice powder. The hot water inlet 113 may be formed between the powder inlet 111 and the outlet 112 so that the powder can be smoothly advanced and the kneading time can be maximized. At this time, the temperature of the high-temperature water introduced through the hot water inlet 113 may be set to 80 to 90 ° C in order to maximize the effect of the seasoning. That is, when the temperature of the high temperature water is lower than 80 캜, the stickiness or stickiness of the batter is relatively weakened, and the rice noodle to be finally produced is not corroded and the merchantability may be lowered. If the temperature of the hot water is higher than 90 ° C, the kneaded material is excessively kneaded and adhered to the inner wall of the body 110, the first screw 121 and the second screw 122 to cause malfunction of the equipment . Here, the high-temperature water introduced into the rice flour dough may be lowered in temperature after being injected into the body 110. Therefore, the rice noodle soup manufacturing apparatus 100 according to the embodiment of the present invention includes the heating unit 140 for reheating the rice powder again by heating the high-temperature water, which will be described in more detail below.

The reason for forming the powder inlet 111 and the hot water inlet 113 in the rice nuclease manufacturing apparatus 100 according to the embodiment of the present invention is that the rice powder and the hot water are simultaneously fed through the powder inlet 111 The rice powder and the hot water are mixed in the powder inlet 111 and adhered to the inside of the powder inlet 111 or they are dried to prevent the powder inlet 111 from being inserted into the body 110 Because. In addition, even if the rice powder and the high temperature water are injected through the powder inlet 111 with a time lag, the water of the high temperature water that has been supplied to the previous work remains, resulting in the same result. Therefore, the rice noodle soup manufacturing apparatus 100 according to the embodiment of the present invention improves workability and sanitary management of the rice noodle soup according to the embodiment of the present invention, And the hot water inlet 113 is formed separately.

The other end of the body 110 may be provided with a pulley 114 connected to an external motor (not shown) through a chain or belt to drive the kneading part 120 mounted on the inside. A plurality of support legs 115 may be formed on the lower side of the body 110 so that the cylindrical body 110 can be fixed to the workbench or the floor.

The kneading part 120 is a device for mixing and kneading rice powder and hot water, and is mounted inside the body 110. The kneading portion 120 has a first screw 121 and a second screw 122.

The first screw 121 and the second screw 122 are formed in the same shape. That is, the first screw 121 and the second screw 122 each have a cylindrical shaft 123 and a screw blade 124 spirally formed around the shaft 123. A first kneading protrusion 124a is formed around the first screw 121 located below the hot water inlet 113 and a first kneading protrusion 124a is formed around the corresponding second screw 122. [ The second kneading protrusions 124b engage with the first kneading protrusions 124a. That is, when high temperature water is introduced into the body 110 through the hot water inlet 113, the rice is introduced through the powder inlet 111 and fed by the rotation of the first screw 121 and the second screw 122, The powder is mixed with the hot water and immediately rinsed between the first dough protrusions 124a and the second dough protrusions 124b rotating and engaging. The kneaded product thus kneaded is conveyed toward the discharge port 112 and is then rotated in the opposite direction to the screw blade 124 by rotating the counter rotating screw blade 124 around the first screw 121 and the second screw 122, (124c), the feeding is delayed, and the rice is again seasoned. That is, through the first dough protrusions 124a, the second dough protrusions 124b, and the counter-rotating screw knife 124c formed in the first screw 121 and the second screw 122, When the rice is kneaded, the effect of the kneading is maximized to produce a more chewy rice noodle. This means that it is possible to produce a rice noodle with a main ingredient alone without any additives for viscosity or elastic reinforcement. As a result, rice noodles can be prepared by adding various additives for taste, color or nutritional supplementation instead of viscous or elastic reinforcement.

The forming unit 130 is a device for extruding a kneaded kneaded product into a long and thin rice noodle, and is coupled to one end of a body 110 having an outlet 112 formed therein. At this time, the forming part 130 may be coupled or fitted in a nut shape so as to be detachable and engageable from the body 110. The forming part 130 is formed with a plurality of through holes 131 for opening the front and rear surfaces. The kneaded product kneaded through the kneading part 120 is forcibly transferred by the rotational force of the first screw 121 and the second screw 122 and is pushed out by the discharge port 112. The kneaded product is passed through the through hole 131 ). That is, the rice noodle soup manufacturing apparatus 100 according to the present invention presses the kneaded product by the rotational force of the first screw 121 and the second screw 122, and extrudes the kneaded product through the molding part 130 to produce rice noodle. At this time, the thickness and the quantity of the rice noodle are determined through the size and the number of the through holes 131 formed in the forming part 130.

On the other hand, the heating unit 140 may be installed around the body 110. At this time, the heating part 140 is installed adjacent to the forming part 130 so that the kneaded product to be formed and discharged soon is heated, so that the stickiness or stickiness of the rice noodle to be formed is continuously maintained even after being discharged. That is, the rice noodle soup manufacturing apparatus 100 according to the embodiment of the present invention imparts elasticity to the kneaded product through the repeated strong kneading operation by the first screw 121 and the second screw 122, ), It is possible to further improve the stickiness or tenacity of the kneaded product and the rice noodle formed and discharged. The heating unit 140 may be formed as a band heater surrounding the body 110.

Hereinafter, a method for manufacturing rice noodles according to an embodiment of the present invention will be described with reference to FIG.

FIG. 5 is a process flow chart showing a rice nuclease preparation method according to an embodiment of the present invention in the order of processes.

5, the method for manufacturing rice noodle soup according to an embodiment of the present invention includes a crushing step S1, a first quenching step S2, a second quenching step S3, a forming step S4, and a drying step S5 ).

The grinding step (S1) is a step of grinding a small amount of grain added to reinforce rice, its taste, color, nutrition, etc., through a grinder (not shown) to make rice powder having a predetermined grain size. The rice powder thus prepared is made into rice noodles through the process of extruding and extruding with hot water to be supplied later.

Next, the first teasing step (S2) is a step of supplying hot water to the rice powder produced through the crushing step (S1) and then kneading. Here, the method for manufacturing rice noodle soup according to the present invention can be implemented through the rice noodle soup manufacturing apparatus 100 according to the present invention, and will be described with reference to the same.

The first rinse step S2 may be performed through the kneading section 120 of the rice noodle soup manufacturing apparatus 100. That is, the rice powder produced through the grinding step (S1) is pushed into the powder inlet 111 to be introduced into the body 110. Then, the motor (not shown) is operated to rotate the first screw 121 and the second screw 122. While the first screw 121 and the second screw 122 rotate in the same direction as each other, the hot water having a temperature in the range of 80 ° C to 90 ° C is supplied to the hot water inlet 113, ). At this time, the rice powder collected in the body 110 and the hot water are separated by the first dough protrusions 124a and the second dough protrusions 124b formed around the first and second screws 121 and 122 It is mixed and kneaded to make dough water. Then, the kneaded product is forcibly transferred forward by the rotational force of the first screw 121 and the second screw 122. [

Next, the second dipping step S3 is a step of retarding the transfer of the dough kneaded through the first dipping step S2 and re-kneading the dough. The second submerging step S3 proceeds through the reverse rotating screw blade 124c formed in a shape opposite to the screw blade 124 for transfer to the first screw 121 and the second screw 122 . That is, in the second dipping step (S3), the dough conveyed forward is blocked by the counter-rotating screw blade (124c), the dough is loaded in the vicinity of the counter-rotating screw blade (124c) 121 and the second screw 122 to further impart the elasticity, stickiness, and tenacity to the kneaded product. Here, the second dipping step S3 proceeds to maximize the effect of the dough. On the other hand, the kneaded product thus kneaded is heated before the molding step S4 is performed by the heating unit 140 attached to the body 110 of the rice noodle manufacturing apparatus 100 to continuously maintain the stickiness or stickiness do.

Next, the forming step S4 is a step of pressing and kneading the kneaded product to form rice noodles. That is, in the forming step S4, the lumpy kneaded product produced through the first kneading step S2 and the second kneading step S3 is rotated by the rotational force of the first screw 121 and the second screw 122 And the long and thin rice noodle is pulled out through the through hole 131 of the forming part 130 coupled to the discharge port 112. At this time, the rice noodles discharged to the outside can be cut to a predetermined length for convenience of transportation and storage and prevention of warping.

Finally, the drying step S5 is a step of drying the shaped rice noodles. Here, the drying step (S5) may be divided into a first drying step and a second drying step. The first drying step is a step of drying the shaped rice noodles at 25 ° C to 30 ° C for 6 hours to 9 hours. In the second drying step, the rice noodle dried by the first drying step is completely dried in the dryer (not shown) at 35 ° C to 40 ° C for 2 to 4 hours. When the drying step S5 is completed, the method for manufacturing rice noodles according to the embodiment of the present invention is completed.

As described above, the rice noodle soup manufacturing apparatus 100 according to the embodiment of the present invention and the method of manufacturing the rice noodle soup according to the embodiment of the present invention are characterized in that rice powder and hot water are boiled several times through the first screw 121 and the second screw 122, A rice noodle soup can be produced according to a series of automatic rice noodle soup production methods such as extruding a kneaded product by pressing, thereby producing a chewy rice noodle soup without additional additives for viscosity or elastic reinforcement. By doing so, it is possible to manufacture rice noodles hygienically by omitting the manual kneading operation, and by maintaining stable rice noodle quality, productivity can be improved and rice noodles can be mass produced. And through this, we can supply cheap rice noodles and secure price competitiveness.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

1 is an exploded perspective view showing a rice noodle soup producing apparatus according to an embodiment of the present invention.

Fig. 2 is a perspective view of the coupling of Fig. 1; Fig.

Fig. 3 is a longitudinal sectional view of Fig. 1; Fig.

Figure 4 is a cross-sectional view of Figure 1;

FIG. 5 is a flow chart showing a rice nuclease preparation process according to an embodiment of the present invention in the order of process. FIG.

Description of the Related Art [0002]

100: rice noodle manufacturing apparatus 110: body

111: powder inlet 112: outlet

113: high temperature water inlet 114: pulley

115: support leg 120: kneading part

121: first screw 122: second screw

123: shaft 124: screw blade

124a: first dough projection 124b: second dough projection

124c: reverse rotating screw blade 130: forming part

131: through hole 140:

Claims (9)

Body, A kneading unit having a first screw and a second screw mounted on the inside of the body and rotating in the same direction and kneading the rice powder supplied from the outside of the body and the hot water, A molding part coupled to one end of the body and having a plurality of through- Wherein the rice noodle production apparatus comprises: The method of claim 1, The body, A powder inlet formed at one side, An outlet formed at a longitudinally longest end farthest from the powder inlet, and A high-temperature water inlet port formed between the powder inlet and the outlet, The rice noodle producing apparatus having the rice noodle producing apparatus. 3. The method of claim 2, Wherein the first screw and the second screw each have a shaft and a screw blade formed spirally around the shaft, Wherein a first dough protrusion is formed around the first screw located below the hot water inlet and a second dough protrusion is formed around the second screw so as to engage with the first dough protrusion, Device. 4. The method of claim 3, And reverse rotation screw blades are formed around each of the first screw and the second screw on one side of the first dough projection and the second dough projection opposite to the screw blade. The method of claim 1, Wherein gears engaged with each other are coupled to ends of the first screw and the second screw, and the gears are connected to pulleys that rotate in association with rotation of the motor to rotate. The method of claim 1, And a heating unit installed around the body for heating the inside and outside of the body. A crushing step of crushing rice into rice powder, A first step of supplying hot water to the rice powder, and performing a pre-cooling step through a pair of screws rotating in the same direction, A second dipping step of retarding the transfer of the first kneaded product through the first kneading step and re-kneading the same, A molding step of pressing and extruding the second kneaded product, which has been pre-kneaded through the second kneading step, into a rice noodle, and The drying step of drying the rice noodle ≪ / RTI > 8. The method of claim 7, Wherein the temperature of the high-temperature water is 80 ° C to 90 ° C. 8. The method of claim 7, The drying step comprises: A first drying step of drying the rice noodle water at 25 ° C to 30 ° C for 6 hours to 9 hours and And a second drying step of drying the noodle after the first drying process at 35 ° C to 40 ° C for 2 hours to 4 hours.

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