KR20200027785A - Equipment for shaping fried dumplings - Google Patents

Abstract

The present invention provides equipment for shaping fried dumpling, which comprises: a main body part; a dough supply part installed in the main body part, and supplying the dough to a set transfer path; a transfer part forming the transfer path, transferring the dough, and forming and discharging the transferred dough into dumpling skin; a shaping part connected to the transfer part and shaping the discharged dumpling skin into a set shape and discharging the same to the outside; a dumpling filling supply part installed in the main body so as to be connected to the transfer part, and supplying the dumpling filling supplying to place the dumpling filling to the dumpling skin; and a temperature control part controlling the temperature of the transfer part and achieving the high temperature of the dumpling skin.

Description

Yutang Dumpling Molding Equipment {Equipment for shaping fried dumplings}

The present invention relates to an oil bath dumpling molding facility, and more particularly, to an oil bath dumpling molding facility capable of lowering the defective rate of oil dumplings.

1 is a view showing a conventional automatic dumpling forming apparatus.

Referring to Figure 1, in general, in the conventional automatic dumpling forming apparatus, when the dough and the buns are supplied to separate dough hoppers 31 and buns hoppers 31a, the dough is automatically transferred by the dough transfer screw 33. It is extruded toward the nozzle 35 and is continuously supplied to the forming roller Ra through the nozzle 35, and the dumpling speed is transferred into the transfer pipe 33a extending to the end of the nozzle 35 by the dumpling transfer device 34. It is transferred and continuously supplied into the dumpling skin (P) of the dough tube coming out through the nozzle 35, so that the inside of the dough tube is continuously supplied toward the forming roller (Ra) in a full state.

And the dumpling molding device is installed on the upper and lower rotating shafts 37 and 38 in a form of close contact with the forming roller Ra on the upper side and the auxiliary roller Rb on the lower side, and the rotating shaft is interlocked by each gear to form the molding roller. (Ra) rotates clockwise, and the auxiliary roller (Rb) rotates counterclockwise, biting the dough and dumplings continuously supplied to the dough tube in a tight state, and drawing them forward to mold the dumplings.

According to the dumpling forming apparatus having such a configuration, half-moon-type dumplings are automatically molded. As described above, when the inside is continuously supplied to the forming roller (Ra) in a state full of tubular dumpling skin, the forming roller (Ra) is rotated and assisted. While cutting the dumpling skin in a half-moon shape by the outer boundary of the semi-circular intaglio portion formed on the forming roller (Ra) in the engaging portion of the auxiliary roller (Rb) by supporting the roller (Rb), the dumplings are returned to their respective small semi-circle grooves at the same time While pressing the edges of the dumpling skin by the semi-circular strip-shaped intaglio portion and the auxiliary roller (Rb), the half-moon-type dumplings in which the pattern is formed by the recessed portions dug in the intaglio portion are continuously formed.

The conventional dumpling molding apparatus has a disadvantage in that the number of dumplings that can be molded per hour is relatively small due to the slow pressure and speed of transferring the dumplings and the dough due to the structure of the transfer screw 33 and the dumplings transfer apparatus. That is, when the speed is increased to increase the production per hour, the dumpling molding apparatus has a problem of generating cracks in the dumpling skin.

Thus, in the related art, an attempt was made to improve the supply pressure by the structure and shape of the auxiliary push bar and the transfer screw of the main body for supplying the dough.

Here, more than a certain amount of heat is generated while the dumplings and the dough are being transferred through the conveying screw and the nozzle.

Thus, in the related art, the cooling water that achieves the heat or less is supplied to the conveying part including the conveying screw and the nozzle to be cooled.

The dumplings are supplied through the cooled nozzle as described above, and are molded and discharged from the molding unit.

The molding unit molds the dumpling skin cooled to a predetermined temperature into dumplings of a predetermined shape. At this time, the dumpling has a joint portion surrounding the bun. The steamed dumplings are discharged to a certain position after molding.

The discharged dumplings may be prepared as a fried dumpling through a tangling treatment. When the oil is dumped, the joint portion of the dumpling skin or a portion of the dumpling skin is damaged. Therefore, there is a problem in that the defective rate of the fried dumplings is increased.

The fried dumplings are prepared by being fried in oil forming a certain high temperature. Therefore, when the dumpling is formed in a state in which cooling is performed at a predetermined temperature or less during molding, the joint portion of the dumpling does not form a uniform bonding force.

Therefore, the dumplings have a problem in that the body bursts during the oil treatment.

As a prior document related to the present invention, there is Korean Patent Application Publication No. 1998-087693.

The first object of the present invention is to provide a steaming dumpling forming facility that can control the temperature of the dough conveyed through the conveying section in real time so that a certain high temperature can be formed.

In addition, the second object of the present invention is to provide a tangling dumpling forming facility that can control the temperature of the dough by monitoring the outer surface of the tangled tangling dumpling in real time after the molded dumpling is quenched.

In order to achieve the above object, the present invention provides an oil bath dumpling molding equipment.

Yutang dumpling forming equipment according to the present invention includes a body portion; A dough supply unit which is installed on the main body unit and supplies dough to a set transport path; A transfer unit forming the transfer path, transferring the dough, and forming and discharging the transferred dough into dumpling skin; A molding unit connected to the transfer unit and molding the discharged dumpling skin into a set shape to discharge it to the outside; A dumpling speed supply unit installed on the main body to be connected to the transfer unit and supplying the dumpling speed to be located on the dumpling skin; And a temperature control unit controlling the temperature of the transfer unit to achieve the set high temperature.

The conveying unit includes a conveying screw for conveying the dough, rotated by driving of a motor, and a nozzle disposed at a rear end of the conveying screw, and forming the conveyed dough into the dumpling skin to discharge the molded part desirable.

The nozzle is formed with a heating water flow path having an inlet and an outlet,

The temperature control unit includes a reservoir for storing a predetermined amount of heated water, a heater for heating the heated water stored in the reservoir, an inlet pipe connecting the inlet and one end of the reservoir, and the outlet and the reservoir. It is preferable to include an outlet pipe connecting the other end, a pump installed on the inlet pipe, circulating the heated water through the heated water flow path, and a controller for driving the pump.

Inside the nozzle, a temperature sensor for measuring the temperature value of the dumpling skin and transmitting it to the controller is installed,

It is preferable to control the driving of the heater so that the measured temperature value of the dumpling skin reaches a predetermined high temperature.

The temperature sensor is installed inside the nozzle, it is preferable to include a non-contact sensor for measuring the temperature value of the dumpling skin in a non-contact manner.

The main body portion, the transfer conveyor for transporting the dumplings discharged from the forming unit, and disposed on top of the transfer conveyor, acquires an image of the dumplings to be transferred, and the controller for the acquired image of the dumplings It includes a first image acquirer to transmit to,

In the controller, a reference dumpling image is set,

The controller calculates a ratio of a discrepancy image in which the acquired image for the dumplings is different from the reference dumpling image,

When the ratio of the calculated inconsistency image falls below a preset reference ratio,

It is preferable to increase the heating temperature of the heated water at a constant temperature ratio using the heater.

The nozzle is connected to the cooling water supply,

Inside the nozzle, a cooling water circulation flow path is formed,

The cooling water supply unit circulates cooling water forming a predetermined cooling temperature through the cooling water circulation channel,

It is preferable that the cooling water supply unit is selectively driven through the controller.

The controller is connected to the mode selector,

The mode selection unit includes a common dumpling production selection mode for transmitting a selection signal for making a general dumpling to the controller, and a selection mode for producing a steamed dumpling for transmitting a selection signal for producing a dumpling to the controller,

When the selection mode of the general dumplings is selected,

The controller circulates the cooling water using the cooling water supply unit,

When the selection mode of the production of the fried dumplings is selected,

It is preferable that the controller circulates the heated water using the heater.

Particularly, the main body portion includes a tangible portion,

The tangible portion is a tangible container in which a edible oil is stored in a predetermined amount, a heating device for heating the edible oil to a constant heating temperature through control of the controller, and is arranged to be elevated in the tangible container, and transferred through the conveying conveyor It is provided with a dumpling container to which the dumplings are accommodated,

Preferably, the dumpling container includes a receiving frame, one end fixed to the receiving frame, and formed in a mesh shape to accommodate the dumplings, and an elevator that elevates the receiving body through control of the controller. Do.

In addition, the elevator, it is preferable to have a lifting shaft connected to the receiving frame, and a lifting cylinder for lifting the lifting shaft.

In addition, the lifting cylinder is connected to a straight rail, and is moved onto another transport conveyor installed in the main body by driving a linear motor,

A hinge shaft is formed on the lifting shaft,

The hinge shaft is connected to the motor shaft of the motor,

The motor rotates the motor shaft under the control of the controller,

The hinge shaft is rotated through the rotation of the motor shaft,

The receptor body is inverted by the rotation of the hinge shaft,

Dumplings accommodated in the container body and annealed are placed on the other transport conveyor,

On the other conveying conveyor,

A second image acquirer is installed to acquire the images of the processed dumplings and transmit the acquired images to the controller,

The controller, among the transmitted images of the processed dumplings, calculates a matching ratio with a preset reference fried dumpling image,

When the calculated matching ratio is higher than or equal to the predetermined defective reference ratio,

It is preferable to increase the heating temperature of the heating water at a constant temperature ratio by controlling the heater.

The present invention has the effect of controlling the temperature of the dough conveyed through the conveying section in real time so that a certain high temperature can be formed.

In addition, the present invention has the effect of controlling the temperature of the dough by monitoring in real time the outer surface of the oil-treated dumplings after the molded dumplings are processed.

1 is a view showing a conventional automatic dumpling forming apparatus.
Figure 2 is a view showing a schematic configuration of a steaming dumpling forming facility according to the present invention.
Figure 3 is a side view showing an oil bath dumpling molding equipment according to the present invention.
4 is a view showing the configuration of a temperature control unit according to the present invention.
5 is a cross-sectional view showing an example in which a cooling water circulation channel is further formed in a nozzle according to the present invention.
6 is a block diagram showing a configuration in which a controller according to the present invention is connected to a mode selector.
7 is a view showing an example in which the oil portion is further provided in the body portion according to the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the drawings so that those skilled in the art to which the present invention pertains can easily practice.

The present invention can be implemented in many different forms and is not limited to the embodiments described herein.

In order to clearly describe the present invention, parts irrelevant to the description are omitted, and the same reference numerals are assigned to the same or similar elements throughout the specification.

Hereinafter, any configuration is provided or disposed on the "top (or bottom)" of the substrate or "top (or bottom)" of the substrate, the arbitrary configuration is provided or disposed in contact with the top (or bottom) of the substrate Means that.

In addition, it is not limited to not including another structure between the said base material and arbitrary structures provided or arrange | positioned on (or under) the base material.

Hereinafter, with reference to the accompanying drawings, a description will be given of the dumpling forming equipment according to the present invention.

Figure 2 is a view showing a schematic configuration of a steaming dumpling forming facility according to the present invention. Figure 3 is a side view showing an oil bath dumpling molding equipment according to the present invention.

Referring to Figures 2 and 3, the oil dumpling forming facility according to the present invention is largely the main body portion 100, the dough supply unit 200, the transfer unit 300, the molding unit 400, and the dumpling speed supply unit ( 500) and a temperature controller 600.

Body (100)

The main body part 100 according to the present invention is disposed on the floor of a work place that is kept horizontal. Although not shown in the drawing, a plurality of supports are installed at the bottom of the main body 100. A number of supports support the body portion 100 from the floor. The plurality of supports may be cylinders having a lift shaft. The cylinder is driven by the control of the controller. A horizontal sensor is installed at the bottom of the main body. The horizontal sensor detects the horizontal value of the main body and transmits it to the controller. The controller variably adjusts the elevating length of the elevating axis of the cylinders so that the horizontal value achieves a preset horizontal value. Thus, the main body portion can always be horizontal.

Dough supply unit (200)

The dough supply unit 200 according to the present invention is installed in the main body unit 100 and supplies the dough in a set transfer path. The transport path is formed by the transport unit 300.

The dough supply unit 200 may be a hopper. A certain amount of materials such as water and flour are mixed at a constant rate to supply and knead. The dough can be made through a stirrer with a rotating stirring blade.

Transfer part (300)

The transport unit 300 according to the present invention forms the transport path, transports the dough, and forms the transported dough into dumpling skin to discharge it to the forming unit 400.

The transfer unit 300 according to the present invention includes a transfer screw 310 that is rotated by the rotation of the motor. At the rear end of the transfer screw 310, a nozzle 320 in which a mandupi-shaped hole is formed is disposed. The motor is driven by the control of the controller.

The transfer screw 310 rotates and presses the dough supplied from the dough supply unit 200 to the front end of the nozzle 320. The dough is forced into the front end of the nozzle 320. The dough is formed in a predetermined dumpling skin shape while passing through the nozzle 320. The dumpling skin is discharged through the rear end of the nozzle 320.

The nozzle 320 as described above may be detachable from the main body 100 and the rear end of the transfer screw 310. Therefore, it may be possible to replace and install different nozzles having different sized dumpling-shaped holes.

In addition, a heating water flow path having an inlet 321a and an outlet 321b is formed in the nozzle 320 according to the present invention. The heated water flow path 321 may be a vortex-shaped flow path. The heated water flow path 321 may be a wave-shaped flow path.

The nozzle 320 is formed with an inlet 321a and an outlet 321b. The inlet 321a is connected to one end of the heated water flow path 321. The outlet 321b is connected to the other end of the heated water flow path 321.

Molding part (400)

The molding unit 400 according to the present invention molds the dumpling skin discharged from the nozzle 320 into a set shape and discharges it to the outside.

The forming part 400 may include a plurality of forming rollers. The plurality of forming rollers are sequentially contacted and rotated with each other. The plurality of forming rollers are rotated by being connected to a shaft of a separate motor. The separate motor is rotated by the control of the controller. The dumpling skin may be formed into a half moon-shaped dumpling shape by contacting a plurality of molding rollers.

Dumplings supply section (500)

Dumplings supply unit 500 according to the present invention is installed in the main body 100 to be connected to the molding unit 400, and supplies the dumplings so as to be located in the dumpling skin.

The dumpling speed supply unit 500 is composed of a dumpling speed injector 510 and a tube 520.

The tube 520 connects the dumpling filling machine 510 and the molding part 400. The dumpling speed injector 510 may be a conventional device for forcibly feeding the dumpling speed through the tube 520. Dumplings are supplied in a certain amount to the inner surface of the dumpling skin supplied to the forming unit 400 through the tube 520.

Accordingly, the molding unit 400 molds the dumpling skin supplied with the buns in a predetermined shape. Therefore, the inside of the dumpling being molded is placed inside the dumpling.

Temperature control unit 600

4 is a view showing the configuration of a temperature control unit according to the present invention.

Referring to FIG. 4, the temperature control unit 600 according to the present invention may control the temperature of the transfer unit 300 to achieve the set high temperature.

The temperature controller 600 according to the present invention includes a reservoir 610 for storing a predetermined amount of heated water, a heater 620 for heating the heated water stored in the reservoir 610, and the inlet 321a. On the inlet pipe 630 connecting one end of the reservoir 610, the outlet pipe 340 connecting the outlet 321b and the other end of the reservoir 610, and on the inlet pipe 630 It is installed, and includes a pump 650 for circulating the heated water through the heated water flow path 321, and a controller 660 for driving the pump 650.

Inside the nozzle 320, a temperature sensor 670 that measures the temperature value of the dumpling skin and transmits it to the controller 660 is installed.

The controller 660 controls the driving of the heater 620 such that the measured temperature value of the dumpling skin reaches a predetermined high temperature.

The temperature sensor 670 is installed inside the nozzle 321, it may be a non-contact sensor for measuring the temperature value of the dumplings in a non-contact manner.

In addition, the main body portion 100 is a transfer conveyor 110 for transporting dumplings discharged from the forming unit 400, and is disposed on the upper portion of the transfer conveyor 110, the image of the dumplings to be transferred And a first image acquirer 120 that acquires and transmits the acquired images of the dumplings to the controller 660.

A reference dumpling image is set in the controller 660.

The controller 660 calculates a ratio of a discrepancy image in which the acquired images for the dumplings differ from the reference dumpling image, and when the ratio of the calculated discrepancy image reaches a preset reference ratio or less, the heater 620 ), The heating temperature of the heated water is raised at a constant temperature ratio.

5 is a cross-sectional view showing an example in which a cooling water circulation channel is further formed in a nozzle according to the present invention.

5, the nozzle 320 is connected to the cooling water supply unit 700.

A cooling water circulation channel 322 is formed inside the nozzle 320.

The cooling water supply unit 700 circulates cooling water having a predetermined cooling temperature through the cooling water circulation flow path 322.

Here, the cooling water supply unit 700 is selectively driven through the controller 660.

6 is a block diagram showing a configuration in which a controller according to the present invention is connected to a mode selector.

Referring to FIG. 6, the controller 660 is electrically connected to a mode selector 661.

The mode selection unit 661 selects a general dumpling production selection mode for transmitting a selection signal for making a general dumpling to the controller 660, and a selection mode for producing a steamed dumpling for transmitting a selection signal for making a dumpling to the controller. Includes.

When the general dumpling production selection mode is selected through the mode selection unit 661, the controller 660 circulates the cooling water using the cooling water supply unit 400.

On the other hand, when the selection mode of the steamed dumpling is selected, the controller 660 circulates the heated water using the heater 620.

7 is a view showing an example in which the oil portion is further provided in the body portion according to the present invention.

Referring to FIG. 7, in particular, the main body portion 100 includes an oil bath portion 800.

The lubricating part 800 includes a tangible container 810 in which edible oil is stored in a predetermined amount, a heating device 820 for heating the edible oil to a constant heating temperature through control of the controller 660, and the tangible container ( It is arranged to be elevated on 810, and has a dumpling container 830 in which the dumplings transferred through the transfer conveyor 110 are accommodated.

The dumpling container 830 has a receiving frame 831, one end fixed to the receiving frame 831, and formed in a mesh shape to control the receiving body 832 and the controller 660 in which the dumplings are accommodated. And an elevator 833 for elevating the receptor body 832 through.

In addition, the elevator 833 is provided with a lifting shaft 833a connected to the receiving frame 831 and a lifting cylinder 833b for lifting the lifting shaft 833a.

In addition, the lifting cylinder 833b is connected to a straight rail 130 and is moved onto another transport conveyor 140 installed in the main body 100 by driving a linear motor.

A hinge shaft H is formed on the lifting shaft 833a.

The lifting shaft 833a by the hinge shaft H is composed of an upper axis and a lower axis. The upper shaft is connected to the lifting cylinder 833b. The lower shaft is connected to the receiving frame 831. The upper axis and the lower axis are arranged at positions shifted from each other. Therefore, when the receiving frame 831 is inverted, the upper axis and the lower axis do not interfere with each other.

The hinge shaft H is axially connected to the motor shaft of the motor M.

The motor M rotates the motor shaft under the control of the controller 660.

The hinge shaft H is rotated through rotation of the motor shaft.

The receptor body 832 is inverted by rotation of the hinge shaft H.

Dumplings accommodated in the receptor body 832 and processed by oil are placed on the other transport conveyor 140.

On the other transfer conveyor 140, a second image acquirer 150 is installed to acquire the images of the dumplings and transmit the acquired images to the controller 660.

The controller 660 calculates a matching ratio with a preset reference tang dumpling image among the transmitted images of the processed dumplings, and when the calculated matching ratio achieves a predetermined defective reference rate or higher, the heater 620 ) To increase the heating temperature of the heated water at a constant temperature ratio.

According to the above configuration and operation, the present invention can control the temperature of the dough conveyed through the conveying section in real time so that a certain high temperature can be formed.

In addition, the present invention can control the temperature of the dough by real-time monitoring the outer surface state of the tangled dumplings after the molded dumplings are annealed.

Thus, the embodiment according to the present invention has the effect of significantly lowering the water content rate, such as popping fried dumplings when manufacturing gyoton dumplings.

As described above, specific embodiments of the oil bun dumpling forming equipment of the present invention have been described, but it is apparent that various implementation modifications are possible within the limits without departing from the scope of the present invention.

Therefore, the scope of the present invention should not be limited to the described embodiments and should not be transmitted, but should be defined not only by the following claims, but also by the claims and equivalents.

That is, the above-described embodiments are illustrative in all respects, and should be understood as not limiting, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and It should be construed that any altered or modified form derived from the equivalent concept is included in the scope of the present invention.

Claims (8)

Body part;
A dough supply unit installed in the main body unit and supplying dough to a set transport path;
A transfer unit forming the transfer path, transferring the dough, and forming and discharging the transferred dough into dumpling skin;
A molding unit connected to the transfer unit and molding the discharged dumpling skin into a set shape to discharge to the outside;
A dumpling speed supply unit installed in the main body to be connected to the transfer unit and supplying the dumpling speed to be located in the dumpling skin; And,
Controlling the temperature of the transfer unit, including a temperature control unit to achieve the high temperature of the dumpling skin,
Yutang dumpling forming equipment.
According to claim 1,
The transfer unit,
A transfer screw that transports the dough and rotates by driving a motor;
Is disposed at the rear end of the transfer screw, including a nozzle for discharging the dough to be transferred to the forming unit to form the dumpling skin,
Yutang dumpling forming equipment.
The method of claim 2,
The nozzle is formed with a heating water flow path having an inlet and an outlet,
The temperature control unit,
A reservoir that stores a certain amount of heated water,
A heater for heating the heated water stored in the reservoir,
An inlet pipe connecting the inlet and one end of the reservoir,
An outlet pipe connecting the outlet and the other end of the reservoir,
A pump installed on the inlet pipe and circulating the heated water through the heated water flow path,
Including a controller for driving the pump,
Yutang dumpling forming equipment.
According to claim 3,
Inside the nozzle,
A temperature sensor is installed to measure the temperature value of the dumpling skin and transmit it to the controller.
Controlling the driving of the heater so that the measured temperature value of the dumpling skin reaches a predetermined high temperature,
Yutang dumpling forming equipment.
The method of claim 4
The temperature sensor,
Is installed inside the nozzle, including a non-contact sensor for measuring the temperature value of the dumpling skin in a non-contact manner,
Yutang dumpling forming equipment.
According to claim 3,
The body portion,
A transport conveyor for transporting dumplings discharged from the forming unit,
It is disposed on the upper portion of the transport conveyor, and includes a first image acquirer for acquiring an image of the dumplings to be transferred, and transmitting the acquired image for the dumplings to the controller,
In the controller, a reference dumpling image is set,
The controller,
Calculate a ratio of the discrepancy image different from the reference dumpling image to the acquired dumplings image,
When the ratio of the calculated inconsistency image falls below a preset reference ratio,
Using the heater, to increase the heating temperature of the heating water at a constant temperature ratio,
Yutang dumpling forming equipment.
According to claim 3,
The nozzle,
Connected to the coolant supply,
Inside the nozzle, a cooling water circulation flow path is formed,
The cooling water supply unit,
Cooling water forming a constant cooling temperature is circulated through the cooling water circulation channel,
The cooling water supply unit,
Selectively driven through the controller,
Yutang dumpling forming equipment.
The method of claim 7,
The controller,
Connected to the mode selector,
The mode selector,
Including a common dumpling manufacturing selection mode for transmitting a selection signal for the production of common dumplings to the controller, and a selection mode for producing steamed dumplings for transmitting a selection signal for the production of fried dumplings to the controller,
Yutang dumpling forming equipment.

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