KR20190081356A - Cold noodles and stir-fried Rice Cake steam cooker - Google Patents

Abstract

The present invention relates to a steaming machine for cold noodles and stir-fried rice cake and, more specifically, to a dough steaming machine for cold noodles and stir-fried rice cake which: significantly reduces a defective rate as scorched brown rice snack does not stick to the inside of a cylinder since the temperature distribution of the entire cylinder surface becomes constant during a steaming process of cold noodles and stir-fried rice cake by controlling the steam temperature of the steaming machine in a proportional control method, one of automatic control methods, while heating the steaming machine for cold noodles and stir-fried rice cake with steam pressure; improves work efficiency since the stopping of the operation of the steaming machine does not occur in a production process as factors for making scorched brown rice snack disappear in the cylinder; is hygienic since anxiety due to foreign substances contained in steam does not exist by not spraying steam directly to a product as well as enabling products of high quality to be produced as continuous works become possible; and is able to greatly reduce the burden of operation costs by preventing defects caused by the use of an electric heater and saving electric charge greatly since an electric heater is not used. The present invention comprises an input feed unit (11), a steaming unit (12), a condensate discharge pipe (14d), an inner pipe (14a), a steam proportional control valve (14c), and a heat insulating material layer.

Description

Cold noodles and stir-fried Rice Cake steam cooker

More particularly, the present invention relates to a method of controlling a steam temperature of a steam cooker, which is heated by steam pressure, by a proportional control method, The present invention relates to a cold noodle and a tteokbokki steaming machine which can produce high quality products because the temperature distribution is constant and no rancidity occurs in the cylinder.

Generally, the cold noodle and tteokbokki steaming machine employs a method of heating by friction heat of screw in the cylinder, pressure and band type electric heater attached to the outer surface of the cylinder.

As shown in Fig. 3 and Fig. 4, the conventional cold and hot tongue-roasted boiled-in steam machines adopt a band-type electric heater heating system.

In the conventional technique, the cold surface or tteokbok dough, which is fed into the hopper and fed to the steaming machine, is pressurized by the screw in the cylinder (L) of the steaming machine, the frictional heat and the pressure of the screw, (Or heaters H1, H2, and H3) and discharged through a die (or a nozzle) at the tip of the cylinder to a predetermined diameter, and is then commercialized through post processing such as cutting.

In the conventional heating method using the electric heater, the contact state of the electric heaters (H1, H2, H3) in addition to the heat of the electric heaters (H1, H2, H3) There is a problem in that it is impossible to produce high-quality cold noodles or tteokbokki because the noodle sticks to the inner surface of the cylinder due to high temperature.

In addition, in the process of discharging cold noodles or tteokbokki, when the noodle sticks on the inner surface of the cylinder is mixed with the cold noodle or tteokbokk and passes through the dice (or nozzle), it is caught by the stainless nets located behind the noodle. The stainless steel mesh should be replaced and the steaming machine should be operated. As a result, the production of cold noodles and tteokbokki was troublesome. Also, when the stainless steel mesh was replaced, There is a problem.

Further, the use of the electric heater as the heating means of the cylinder increases the burden on the electric cost, resulting in a problem that the operation cost is increased.

Accordingly, it is an object of the present invention to provide a method and apparatus for controlling the temperature of a steam cooker by controlling the steam temperature of a steam cooker of a cold noodle and a tteokbok cooker by proportional control, The burning rate is remarkably reduced because the burning rubbers do not adhere to the inner surface of the cylinder, and the burning factor in the cylinder disappears, so that the operation of the steam boiler is not stopped during the production process, It is hygienic because there is no anxiety due to the foreign substances contained in the steam because the steam is not sprayed directly on the product and since the electric heater is not used, And the cost of operating expenses can be greatly reduced. A steaming noodle rice cake and so will want to provide groups.

In order to accomplish the above object, the present invention provides an apparatus for feeding a kneaded product, comprising: a cylinder for feeding a kneaded product into a hopper; A mashing unit for transferring the kneaded product, which is fed through the feeding unit, to the feeding unit, while heating the entire cylinder with steam supplied through a steam supply pipe at one side to discharge the kneaded product into a steaming state; A condensed water discharge pipe for discharging condensate generated when heat is exchanged when the cylinder is heated by steam supplied through the steam supply pipe; An inner tube which surrounds the outer side of the cylinder, which is a conveying path of the conveying means, at a predetermined interval to form a steam heating layer in a closed state; A steam proportional control valve provided between the inner pipe and the steam supply pipe and having a temperature sensor for controlling a supply pressure and a temperature of steam according to a predetermined pressure value and a predetermined temperature value; And a heat insulating layer covering the outer surface of the inner tube to prevent heat transfer inside the steam heating layer from being conducted to the outside to prevent heat loss.

The conveying means may be constituted by a cylinder which is a conveying path and a screw which is installed along the longitudinal direction in the cylinder and rotates while rotating the kneading material.

According to the cold noodle and tneokboki steam boiler of the present invention, the temperature is controlled by the proportional control method, which is one of the automatic control methods of the steam temperature for heating the steam boiler, so that the temperature distribution of the entire inner surface of the cylinder is constant during the boiling of the cold noodles and tteokbokki If the burned rice does not stick, the defect rate will be significantly reduced.

In addition, since the cylinder is heated to the same temperature as the whole area due to the heating by the steam pressure, the burning of the burning ridges in the cylinder hardly occurs so that the burning of the burning rust is stopped So that it is possible to perform continuous operation, thereby improving work efficiency and producing high quality products.

In addition, since the steam is not sprayed directly on the product, there is no anxiety caused by the substances contained in the steam, so that it is hygienic. There is no breakdown due to the use of the electric heater because the electric heater is not used and the electricity cost is greatly saved. .

FIG. 1 and FIG. 2 show preferred embodiments of a cold noodle and a tteokbok cooker according to the present invention,
1 is a plan view showing the overall configuration,
2 is a plan sectional view of the heating means and a side view showing the overall configuration,
FIG. 3 and FIG. 4 show an example of a conventional cold noodle and tteokbok mushroom machine,
Fig. 3 is a plan view of the electric heater section,
Fig. 4 is a side view showing the electric heater part cut away. Fig.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a cold surface and a tteokbok cooker according to the present invention will be described with reference to the accompanying drawings.

FIG. 1 and FIG. 2 show preferred embodiments of a cold surface and a tteokbok cooker according to the present invention.

The cold noodle and tteokbokki steam cooker 10 according to the present embodiment includes a feed transfer section 11 for transferring a kneaded product into a hopper and transferring the kneaded product to a mashing section to be described later; A mashing unit 12 for controlling the heating temperature to be constant by a proportional control method while conveying the kneaded product introduced through the feeding conveyor 11 to make the kneaded product in a noncontact state; And a discharge port for discharging the kneaded material to be delivered while being matured in the mashing section 12 at a predetermined diameter.

The feeding transfer unit 11 includes a cylinder 11a having a hopper for charging a dough; And a screw 11b which is installed along the longitudinal direction of the cylinder 11a and which is rotated by a motor to feed the kneaded product toward the mashing section 12. [

The kneaded product refers to a material of cold noodle or tteokbokki.

The marshmalling unit (12) comprises conveying means (13) for conveying the kneaded product; And a condensed water discharge pipe (14d) for discharging the condensed water generated by heat exchange when the steam supplied through the steam supply pipe outside the transfer means (13) heats the cylinder (13a) of the transfer means (13) .

The conveying means 13 includes a cylinder 13a as a conveying path; And a screw (13b) provided along the longitudinal direction of the cylinder (13a) and rotated by a motor to feed the kneaded product.

On the other hand, the heating means 14 includes an inner tube 14a which forms a steam heating layer to enclose the outer diameter of the cylinder 13a, which is a conveying path of the conveying means 13, to be sealed; A steam proportional control valve 14c provided between the inner pipe 14a and the steam pipe 14b and having a temperature sensor for controlling a steam supply pressure and a temperature according to a predetermined pressure value and a predetermined temperature value; A condensed water discharge pipe (14d) for discharging the condensed water generated when the steam is cooled by heat exchange during the heating process of the transfer means (13) to the outside; And a heat insulating layer covering the outer surface of the inner tube (14a) to prevent heat from being conducted to the outside to prevent heat loss.

The discharge end of the injection transfer section 11 is connected to the rear end side of the cylinder 13a of the transfer means 13 and the molding dies or nozzles are selectively connected to the front end side in accordance with the cold surface or the dipping.

The steam proportional control valve 14c continuously changes the input signal to the valve according to the operation characteristics of the actuator required in the mechanism of the machine. The output signal to the input signal also changes proportionally. Depending on the value, the voltage and current are applied, and the pressure or temperature feedback of the measured pressure or temperature can be used to control the pressure and temperature of the steam.

The condensed water discharge pipe 14d is a discharge pipe for collecting and discharging the condensed water generated while being cooled by heat exchange during the boiling process of the kneaded product.

The heat insulating layer may include a heat insulating material surrounding the inner pipe 14a and an outer pipe wrapped around the heat insulating material and being integrally fixed to the inner pipe 14a while shielding the heat insulating material from the outside.

Hereinafter, the operation of the cold surface and the tteokbok's steam boiler according to the present invention will be described.

The cold side and tteokbok cooks according to the present invention include a feed transfer part (11) for transferring a kneaded product into a hopper and transferring the kneaded product to a boiled portion (12); A mashing unit 12 for controlling the heating temperature to be constant by a proportional control method while conveying the kneaded product introduced through the feeding conveyor 11 to make the kneaded product in a noncontact state; And a discharge port for discharging the kneaded material to be delivered while being mixed in the mashing section 12 at a predetermined diameter.

The present invention is characterized in that when a kneaded product obtained by kneading a cold noodle or a tteokbok material is put into a hopper of a feed transfer section 11, a screw 11b, which is provided in the cylinder 11a of the feed transfer section 11 and rotates, (12).

The kneaded product transferred to the side of the mashing section 12 flows into the rear end side of the cylinder 13a constituting the conveying means 13 of the mashing section 12 and fed to the front end side by the screw 13b, Nozzle) to a predetermined diameter.

The high temperature steam stream supplied to the steam supply pipe 14b in the process of feeding the kneaded water introduced from the feed transfer section 11 through the transfer means 13 of the mashing section 12 is supplied to the cylinder 13a At this time, the kneaded product, which is fed to the front end side by the screw 13b in the cylinder 13a, is mixed with the conductive heat of the cylinder 13a and is discharged through the die (or nozzle) Or nozzles), or the tteokbokki is commercialized through post-processing such as cutting.

The present invention is not limited to the above-described embodiments, and various modifications and changes may be made without departing from the essential characteristics of the present invention.

Therefore, the embodiments disclosed in the present invention are not intended to limit the scope of the present invention but to limit the scope of the technical idea of the present invention.

The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

10: Cold noodles and tteokbokkyeju elevator 11:
11a: cylinder 11b: screw
12: Brewing section 13: Feeding means
13a: cylinder 13b: screw
14: Heating means 14a: Inner pipe
14b: steam supply pipe 14c: steam proportional control valve
14d: condensate discharge pipe

Claims (2)

A cylinder 11a that feeds the kneaded product into the hopper and transports the kneaded product to the boiled portion, and a feed transfer portion 11 that includes a screw 11b in the cylinder 11a;
The kneading water is fed through the feeding mouth 11 and fed into the feeding means 13 while heating the cylinder 13a as a whole with steam supplied through the steam feeding pipe 14b at one side, (12) for discharging the liquid to the tank (10);
A condensed water discharge pipe (14d) for discharging condensed water generated when heat is exchanged when the cylinder (13a) is heated by steam supplied through the steam supply pipe (14b);
An inner tube 14a which surrounds the outer side of the cylinder 13a, which is a conveying path of the conveying means 13, at a predetermined interval to form a steam heating layer in a closed state;
A steam proportional control valve 14c provided between the inner pipe 14a and the steam pipe 14b and having a temperature sensor for controlling a supply pressure and a temperature of the steam according to a preset pressure value and a predetermined temperature value;
And a heat insulating layer covering the outer surface of the inner tube (14a) to prevent heat transfer from being conducted to the outside to prevent heat loss in the steam heating layer.
The method according to claim 1,
Wherein the conveying means 13 comprises a cylinder 13a as a conveying path and a screw 13b which is installed along the longitudinal direction in the cylinder 13a and rotates while feeding the kneaded material through the rotary shaft 13a. Steam cooker.

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