KR20160058248A

KR20160058248A - Manufacturing method of rice cake

Info

Publication number: KR20160058248A
Application number: KR1020140158089A
Authority: KR
Inventors: 정명준; 안상교; 이정숙
Original assignee: 안상교; 이정숙
Priority date: 2014-11-13
Filing date: 2014-11-13
Publication date: 2016-05-25

Abstract

Disclosed is a method for making rice cake having improved texture. The method for making rice cake according to an embodiment of the present invention comprises: a rice cake paste making step of supplying rice flour and salt water and making the mixture into paste; a steaming step of conveying the rice cake paste by a steaming screw while compressing and decompressing processes are repeated, and supplying heat to the rice cake paste during the convey procedure, thereby making rice cake; a cooling step of exposing the made rice cake to conditions of normal pressure/room temperature to cool the rice cake with the expansion of the rice cake, thereby removing steam and bubbles contained in the rice cake; and a kneading and molding step of, by a kneading screw, conveying the cooled rice cake while repeatedly kneading the cooled rice cake.

Description

{Manufacturing method of rice cake}

The present invention relates to a rice cake manufacturing method, and more particularly, to a rice cake making method for producing rice cake improved in texture by cooling steamed rice cake, removing water vapor and air bubbles, and forming the rice cake again.

In general, rice cake is one of the unique foods of Korea. It is one of the foods that is always eaten at feast and festivals such as holidays and ceremonial occasions. It is a food made by steaming or grinding rice, glutinous rice or other grain.

There are many kinds of these rice cakes, among which rice cakes made of rice cake soup and rice cakes are one of the most consumable rice cakes which are eaten as one meal instead of a feast or a festival.

In the case of rice cakes having high consumption, the rice cakes are firstly made, the rice is crushed, and the powder is put back into the steamer and steamed using steam , And the steamed rice cake is put back into a molding machine and the rice cake is produced through the process of extruding the rice cake or the rice cake with the molding machine.

However, in the conventional manufacturing process for producing rice cakes in mass production, all of the processes are performed by manual movement of the operator, resulting in a problem that the workability and productivity are significantly lowered.

In order to solve such a problem, the inventor of the present invention registers the patented Korean patent No. 10-1049274 in order to solve the problem. The rice is squeezed by using the rice dumplings, Automating the entire process of making rice cake.

Conventionally, automation of the rice cake manufacturing process has greatly improved workability and productivity, but it is difficult to maintain and repair due to complicated process steps and facilities, and there is still a problem of environmental pollution due to the generation of waste water.

Korean Patent No. 10-1049274 Korean Patent Publication No. 10-2010-0070616 Korean Patent Publication No. 10-2013-0112300

Disclosure of Invention Technical Problem [8] The present invention provides a method of manufacturing a rice cake which can simplify a rice cake manufacturing process and reduce waste water discharge.

According to an aspect of the present invention, there is provided a rice dough process for supplying and kneading rice flour and salt water; A step of repeating the pressing and loosening of the dough dough by a thickening screw and feeding the heat during the feeding step to produce rice cakes; A cooling step of exposing the produced rice cakes to atmospheric pressure and room temperature to cool them together with expansion, thereby extracting steam and air bubbles contained in the rice cakes; And a dam forming process of repeatedly reciprocating the cooled rice cake by a dam screw.

Wherein the tentering step is repeated at least one time so that the diameter of the rotary shaft of the tentering screw gradually increases in the direction of the tearing dough so that the separation distance from the first conveying tube into which the tentering screw is inserted is repeatedly changed, And the compression and loosening of the rice cake are repeated.

The cooling step expands the compressed rice cake by exposing the compressed rice cake to a normal pressure and a normal temperature state through the growth screw, passes through the rollers provided at the upper side of the growth screw, and is lowered and cooled.

In addition, in the dipping process, only a part of the rice cake being fed by the dam screw is discharged, and the rice cake which is not discharged is conveyed again through the space separated from the second feeding pipe into which the dam screw is inserted, And then, it is caused to be struck by the dam screw.

In addition, in the dipping process, a curved portion is formed in the inner wall of the second conveyance pipe, so that the rice cakes continue to be jiggled by the curved portion during the conveying or conveying process.

The rice cake manufacturing method of the present invention can reduce the wastewater issued and called and the wastewater to be produced by preparing rice cake using commercially available rice flour.

In addition, it is possible to manufacture a rice cake with improved texture by cooling steamed rice cake, removing water vapor and air bubbles, and shaping it again.

Further, the rice cake manufacturing process can be completed in one integrated facility to simplify the automation facility, thereby providing a rice cake manufacturing method that is easy to reduce costs and to maintain.

1 is a process diagram of a rice cake manufacturing method according to an embodiment of the present invention.
2 is a perspective view of a rice cake manufacturing apparatus in which a rice cake manufacturing method according to an embodiment of the present invention is performed.
3 is a cross-sectional view of Fig.
4 is a perspective view of a casting screw in which a casting process is performed.
5 is a configuration diagram of a cooler in which a cooling process is performed.
6 is a configuration diagram of a dam damming machine in which a dam damming process is performed.
Fig. 7 is a cross-sectional view showing the structure of a dam screw and a transfer pipe of a dam damming machine.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The sizes and shapes of the components shown in the drawings may be exaggerated for clarity and convenience. In addition, terms defined in consideration of the configuration and operation of the present invention may be changed according to the intention or custom of the user, the operator. Definitions of these terms should be based on the content of this specification. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. Of course.

1 is a process diagram showing a procedure of a rice cakes manufacturing method according to an embodiment of the present invention.

Referring to FIG. 1, the method for producing rice cakes according to the present invention includes a rice cake-making process of kneading rice powder and salt water for kneading, a rice growing process for producing rice cake by supplying heat to the rice cake paste, a cooling process for cooling the rice cake And a dam forming process in which the cooled rice cake is repeatedly twisted and transported by a dam screw.

The dough-dough process S1 may be performed by a kneader (not shown) in an automated manner. Rice flour and salt water are added to the kneader, which is transferred by a kneading screw and kneaded. Conventionally, in order to produce rice cakes, a process called rice has been required. However, the rice cake manufacturing method of the present invention can reduce the discharge of wastewater generated when rice is used by using commercially available rice flour. Decrease in texture that can occur when rice flour is directly used without being called can be prevented by the following process.

The thickening step (S2) is a step of repeatedly pressing and loosening by a thickening screw, transferring the dough dough, and supplying heat in the transferring step to produce dough dough as a rice cake. Conventionally, in order to heighten the texture of rice cakes, the process that is performed by the screw apparatus of various stages is performed through a single casting screw, so that the facility can be simplified. In addition, it is possible to prevent deterioration in texture, which may occur by directly making rice cakes without using rice flour, by repeatedly performing compression and loosening.

In the cooling step (S3), the produced rice cakes are exposed to normal pressure and room temperature to cool them together with expansion, thereby removing water vapor and air bubbles contained in the rice cakes, thereby enhancing the texture.

The dam forming process (S4) is a process for manufacturing a rice cake having a more excellent texture by preventing the deterioration of the mouthfeel which may be caused by directly making rice cake without using rice flour in the process of dipping the cooled rice cake.

3 is a cross-sectional view of FIG. 2, FIG. 4 is a perspective view of a casting screw in which a casting process is performed, and FIG. 5 is a perspective view of a casting machine according to an embodiment of the present invention. 6 is a configuration diagram of a dam forming machine in which a dam forming process is performed, and FIG. 7 is a cross-sectional view showing the structure of a dam dam screw and a second transfer pipe of a dam damming machine.

Referring to FIGS. 2 and 3, a rice cake making apparatus in which a rice cake making method according to an embodiment of the present invention is performed includes a first hopper 10 into which rice cake is inserted, a raise screw 20, a heating coil 40 for supplying heat to the rice dough conveyed by the casting screw 20, a cooler 60 for cooling the rice cake passed through the casting screw 20, And a dam damming machine 70 for molding the dam damper.

The rice dough put into the first hopper 10 may be prepared by mixing rice flour and salt water, which are not shown, but are automatically metered into the kneading screw as described above.

The first hopper 10 is provided with a lid 11 on its upper part with an inverted conical barrel and vertically mounted therein with a kneading screw 13 rotating by a first motor 12. With the rotation of the kneading screw 13, the rice dough is supplied to the steaming screw 20.

The rice dough supplied to the thickening screw 20 is increased during the transfer process and is made of rice cakes. The elevation screw 20 is inserted into the first conveyance pipe 30 and the outer wall of the first conveyance pipe 30 is surrounded by the heating coil 40. The rice cake is heated by the heat supplied from the heating coil 40 and passes through the first conveyance pipe 30.

As shown in FIG. 3, the size of the space formed between the inner wall of the first conveyance pipe 30 and the inner wall of the first conveyance pipe 30 changes in accordance with the diameter of the rotation shaft of the growth screw 20. When the diameter of the rotating shaft is increased, the space between the inner wall of the first conveyance pipe 30 becomes narrow and the transferred rice cake is compressed. When the diameter of the rotating shaft becomes small, the space between the inner wall of the first conveyance pipe 30 is widened, Expanded or loosened. As described above, the process of compressing and expanding or loosening the rice cake by the change of the diameter of the raise screw 20 is repeatedly and continuously performed, so that a delicious rice cake can be produced.

4, the elevation screw 20 includes a supply part 21, a backflow prevention part 22, a first cooking part 23, a second cooking part 24, a high pressure discharge part 25, .

The supply unit 21 is constituted by a rotating shaft 211a and a screw 211b having a constant diameter and rotates the rice dough supplied from the first hopper 10 by the rotation of the second motor 26 toward the backflow prevention unit 22 Transfer.

The backflow prevention part 22 prevents the water vapor generated in the first cooking part 23 and the second cooking part 24 from flowing back to the supply part 21 in the course of the increase. This is because when the water vapor flows back to the supply unit 21, the dough is not supplied smoothly.

The diameter of the rotary shaft 22a of the backflow prevention portion 22 is the same as that of the supply portion 21 but the pitch of the screw 22b is formed to be narrower than the pitch of the screw 21b of the supply portion 21, (22), the dough becomes stagnant and compacted. The first conveyance pipe 30 is completely filled with the pressed rice cake dough in the region of the backflow prevention portion 22 so that the steam of the first and second cooking portions 23 and 24 is prevented from flowing back to the supply portion 21 .

The dough dough that has passed through the backflow prevention portion 22 is conveyed to the first cooking portion 23. The heating coil 40 is wound on the outer side of the first conveyance pipe 30 in the interval between the first and second cooking parts 23 and 24 so that the heat is supplied to the rice dough and is increased.

The pitch of the screw 23b of the first cooking portion 23 is formed wider than the pitch of the screw 22b of the backflow prevention portion 22. [ Therefore, the pressed rice cake passes through the backflow prevention portion 22 and is firstly expanded and loosened at the front end portion of the first cooking portion 23.

On the other hand, the first cooking portion 23 has a shape in which the rotary shaft 23a is tapered and the diameter of the rotary shaft 23a gradually increases toward the direction of the rice dough. Accordingly, the space between the rotary shaft 23a and the inner wall of the first conveyance pipe 30 gradually narrows in the section of the first cooking zone 23, and the conveyed dough is compressed along with the conveyance. As a result, the rice cake released from the front end of the first cooking zone 23 is conveyed to the rear end of the first cooking zone 23 and is once again compressed.

The second cooking section 24 is connected to the rear end of the first cooking section 23. The shape and diameter of the rotary shaft 24a of the second cooking portion 24 are the same as those of the first cooking portion 23. [ The front end of the second cooking section 24 having a relatively small diameter is connected to the rear end of the first cooking section 23 having a relatively large diameter so that the space formed between the connecting section and the inner wall of the first feeding pipe 30 . As a result, the rice cake compressed at the rear end of the first cooking zone 23 is released and expanded at the front end of the second cooking zone 24. [ The expanded dough dough is further compressed along with the transfer and passes through the second cooking part (24).

As described above, the rice dough is produced by the backflow prevention part 22, the first cooking part 23 and the second cooking part 24 by repeatedly pressing and loosening the rice dough repeatedly, thereby obtaining a rice cake with a good texture.

A water jacket (not shown) is provided at the rear end of the first and second cooking parts 23 and 24. This is because the rear end of the first and second cooking parts 23 and 24 is a section where the rice dough is compressed to the greatest extent to generate heat, and it is necessary to cool it by the water jacket if necessary.

The high-pressure discharge part 25 is connected to the rear end of the second cooking part, and the screw 25b having a narrower pitch than that of the second cooking part 24 is formed. The high pressure discharge portion 25 also serves to prevent the water vapor generated in the first and second cooking portions 23 and 24 from leaking out of the discharge opening 50. The rice cake having passed through the high-pressure discharge portion 25 is introduced into the cooler 60 through the discharge port 50. [

Referring to FIG. 5, the cooler 60 cools the rice cake that has passed through the ejection opening 50 at normal temperature and normal pressure. The rice cake that has passed through the discharge port 50 is guided through the roller 61 provided on the discharge port 50, then descends again, and is input to the dam forming machine 70. When the rice cake having passed through the discharge port 50 is exposed to normal temperature and normal pressure, it expands rapidly and emits water vapor. Further, the bubble remaining in the rice cake is removed by passing through the roller 61 and being compressed by its own weight, so that a rice cake having more excellent texture can be produced.

On the other hand, the roller 61 is a non-motorized roller 61, and the rice cake passing through the roller 61 and descending is larger than the self-weight of the rice cake on the opposite side of the discharge port 50, (61) and guided to the dam damming machine (70). The cooler 60 is installed as a clean room by the transparent tube 62, and the cooling rate can be controlled by providing an air supply pipe 63 connected to the air blower and a steam discharge pipe 64.

6 and 7, the dam forming machine 70 includes a second hopper 71 through which the rice cake passed through the cooler 60 is supplied, and a second hopper 71 which compresses and feeds the rice cake supplied from the second hopper 71. [ A second transfer pipe 73 into which a dam screw 72 is inserted and a clearance is formed between the dam screw 72 and a molding discharge port 74 through which the diced dam is molded and discharged can do.

Only a part of the rice cake that is fed by the damming screw 72 is discharged through the forming outlet and the rice cake that is not discharged is conveyed again through the gap formed between the damming screw 72 and the second conveyance pipe 73. As described above, the rice cakes are produced in the damming machine 70 by the rice cakes which are crushed by the dam screws 72 repeatedly fed and transported several times before being discharged.

On the other hand, the inner wall of the second conveyance pipe 73 is provided with a bent portion 73a for enhancing the effect of the rice cake being struck. The bent portion 73a is formed in the longitudinal direction on the inner wall of the second conveyance pipe 73. [ The rice cakes being rotated by the claws 72 by the curved portions 73a are increased in the number of times that the rice cakes are hit by the curved portions 73a, and the texture is further improved.

The molding outlet 74 is formed with a hole so that it can be discharged in a desired shape of a rice cake, and can be replaced with a hole having a different shape if necessary. The rice cake discharged from the forming outlet 74 is cut to a desired size in the cutting machine 80.

The controller 90 controls the temperature of the heating coil 40 to control the temperature of the first cooking part 23 and the second cooking part 24 so that the temperature of the first, 75 can be controlled by controlling the number of revolutions of the rice cake.

INDUSTRIAL APPLICABILITY As described above, the rice cake manufacturing method according to an embodiment of the present invention can produce rice cake directly without rice flour, thereby reducing the generation of wastewater, repeatedly compressing and unwinding, After the cooling process to remove bubbles, the process is repeated once more, so that it is possible to prevent the deterioration of the texture that may occur when the rice flour is directly made into rice cake, and the rice cake with a good texture can be manufactured.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention. Accordingly, such modifications or variations are intended to fall within the scope of the appended claims.

10: First hopper 20: Tissue screw
21: supply part 22: backflow prevention part
23: first cooking portion 24: second cooking portion
25: high-pressure discharge portion 30: first transfer pipe
40: Heating coil 50: Outlet
60: cooler 61: roller
70: rice cake damming machine 71: second hopper
72: dam screw 73: second conveyance pipe
73a: Bend

Claims

Rice dough process to supply rice flour and salt water and knead;
A step of repeating the pressing and loosening of the dough dough by the elevating screw and feeding the heat during the feeding step to produce rice cakes;
A cooling step of exposing the produced rice cakes to atmospheric pressure and room temperature, cooling them together with expansion, thereby extracting water vapor and air bubbles contained in the rice cakes; And
And a tooth forming step of repeatedly reciprocating the cooled rice cake with a tooth screw.

The method according to claim 1,
Wherein the tentering step is repeated at least one time so that the diameter of the rotary shaft of the tentering screw gradually increases in the direction of the tearing dough so that the separation distance from the first conveying tube into which the tentering screw is inserted is repeatedly changed, And the compression and loosening of the rice cake are repeated.

The method according to claim 1,
Wherein the cooling step expands the compressed rice cake by exposing the compressed rice cake to a normal pressure and a normal temperature state through the raise screw and passes through a roller provided on the raise screw to be lowered and cooled.

The method according to claim 1,
In the dipping process, only a part of the rice cake being fed by the dam screw is discharged, and the unattached rice cake is conveyed again through the space separated from the second conveyance pipe into which the dam screw is inserted, And the teeth are caught by the dam screw.

5. The method of claim 4,
Wherein the step of dipping comprises forming a curved portion in the inner wall of the second conveyance pipe so that the rice cake is continuously jiggled by the curved portion during the feeding or conveying process.