KR20200043745A - Apparatus for manufacturing kimbugak - Google Patents

Apparatus for manufacturing kimbugak Download PDF

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KR20200043745A
KR20200043745A KR1020180124531A KR20180124531A KR20200043745A KR 20200043745 A KR20200043745 A KR 20200043745A KR 1020180124531 A KR1020180124531 A KR 1020180124531A KR 20180124531 A KR20180124531 A KR 20180124531A KR 20200043745 A KR20200043745 A KR 20200043745A
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gimbugak
drying
kimbugak
seaweed
packaging
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KR1020180124531A
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Korean (ko)
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이혁렬
최정현
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이혁렬
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/20—Freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/38—Multiple-step

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a laver chip producing apparatus having an automated design including steps from the supply of laver to the drying of laver or the packaging of fried chips, wherein the laver chip producing apparatus comprises: a glutinous rice paste kneading part (600); a laver chip producing part (100) including a conveying device (110), a first pasting machine (120), an affixing device (130), a second pasting machine (140), and a garnish spreader (150); a laver chip drying part (200); a laver chip cutting part (300); a laver chip frying part (400); a laver chip packaging part (500). According to the present invention, a laver chip producing process is automated, and product uniformity is secured.

Description

김부각 제조장치{APPARATUS FOR MANUFACTURING KIMBUGAK}Kimbukak manufacturing equipment {APPARATUS FOR MANUFACTURING KIMBUGAK}

본 발명은 김부각 제조장치로서, 보다 상세하게는 부각용 김 공급에서부터 건조부각 또는 튀김부각을 포장하는 단계까지 자동화설계된 김부각(Kimbugak) 제조장치에 관한 것이다. The present invention relates to an apparatus for manufacturing kimbugak, and more particularly, to a kimbuak (Kimbugak) manufacturing apparatus that is automatically designed from the supply of seaweed for incidence to the step of packaging dry or fried incidence.

최근 들어 전통식품의 산업화에 대한 관심이 높아지고 있다. 전통식품 중 하나로서 명절이나 혼례식에 주로 사용되는 우리나라 전통식품인 김부각은 생활수준의 향상과 더불어 그 수요가 점차 늘어가고 있다. Recently, interest in industrialization of traditional foods has increased. As one of the traditional foods, Kim Bu-gak, a Korean traditional food that is mainly used for holidays and wedding ceremonies, has been gradually increasing in demand with the improvement of living standards.

일반적으로, 김부각은 한 장의 김에 풀칠을 한 후, 다른 한 장의 김을 덧붙인 다음, 그 위에 다시 풀칠을 하고, 고명을 뿌린 후 건조하는 공정에 의해 제조될 수 있다. In general, Kim Bugak can be prepared by pasting one piece of seaweed, then adding another piece of seam, then pasting it again, spraying garnish and drying it.

그러나, 종래에는 김부각 제조에 필요한 모든 공정이 재래방식인 수작업으로 이루어지고 있어, 제품의 균일성을 확보하기 어려워 표준화가 어렵고, 대량생산이 어려운 문제점이 있다. However, in the related art, all the processes necessary for manufacturing the gimbugak are made by hand, which is a conventional method, so it is difficult to secure the uniformity of the product, which makes it difficult to standardize and difficult to mass-produce.

이에 따라 최근에는 김부각의 제조 공정을 자동화 하고, 제품의 균일성을 확보하기 위한 여러 가지 검토가 이루어지고 있으나, 아직 미흡하여 이에 대한 개발이 요구되고 있다. Accordingly, in recent years, a number of reviews have been made to automate the manufacturing process of Kim Bugak and to secure product uniformity, but it is still insufficient to develop it.

1. 대한민국등록특허공보 제10-1369484호1. Korea Registered Patent Publication No. 10-1369484 2. 대한민국등록특허공보 제10-1591466호2. Korean Registered Patent Publication No. 10-1591466 3. 대한민국등록특허공보 제10-1799310호3. Korea Registered Patent Publication No. 10-1799310

본 발명에서는 김부각의 제조공정을 자동화하고 제품의 균일성 확보를 위한 자동화시스템을 구비한 김부각 제조장치로, 참쌀풀 반죽부와, 김공급장치, 풀칠기, 고명살포기 및 이송밸트로 구성성되는 김부각 제조부와, 1차 저온동결건조장치와 2차 저온건조기를 포함하는 건조부와, 건조된 김부각을 가로와 세로로 연속하여 커팅하는 커팅부와, 커팅된 김부각을 구이용과 튀김용으로 분리이송하는 분리이송부와, 커팅된 김부각을 튀기는 튀김장치를 구비하는 튀김부와, 상기 튀김김부각 또는 구이용 김부각을 포장하는 포장부가 연속하여 구성되는 김부각 제조장치를 제공하는 것을 그 해결과제로 한다. In the present invention, the gimbugak manufacturing apparatus equipped with an automated system for automating the manufacturing process of gimbugak and securing the uniformity of the product, the gimbugak consisting of a glutinous rice paste dough, a gimsu feed device, a pasting machine, a garnish spreader and a conveying belt A manufacturing unit, a drying unit including a primary low-temperature freeze-drying device and a secondary low-temperature dryer, a cutting unit that continuously cuts the dried kimbugak horizontally and vertically, and separates and transfers the cut kimbugak for roasting and frying. A problem to be solved is to provide a separating and conveying part, a frying part having a frying device for frying the cut seaweed, and a packing part for packaging the frying seaweed or roasted seaweed, which is continuously formed.

상기한 과제를 해결한 김부각 제조장치는 참쌀풀 반죽을 제조하는 반죽기로 구성되는 찹쌀풀 반죽부(600)와;The gimbugak manufacturing apparatus that solves the above problems includes a glutinous rice paste dough portion 600 consisting of a kneading machine for producing a real rice paste paste;

부각용 김을 적층시키고, 적층된 김을 이송하는 이송장치(110)와, 상기 이송장치(110)로부터 이송되는 김의 일면에 풀을 바르는 제1풀칠기(120)와, 상기 제1풀칠기(120)에 의해 풀이 발라진 김에 원료김을 덧붙임하는 덧붙임 장치(130)와, 상기 덧붙임된 김의 상면에 찹쌀풀을 바르는 제2풀칠기(140)와, 상기 풀칠된 김의 상면에 고명을 뿌리는 고명살포기(150)를 포함하여 구성되는 김부각 제조부(100)와;A laminating seaweed for laminating and conveying the laminated seaweed, a first pasting machine 120 for applying glue to one surface of the seaweed being transported from the conveying device 110, and the first pasting machine A paste device 130 for adding raw seaweed to the seaweed glued by 120, a second paste 140 applying glutinous rice paste on the top surface of the added seaweed, and sprinkling garnish on the top surface of the pasted seaweed The gimbugak manufacturing unit 100 comprising a garnish spreader 150;

상기 김부각 제조부(100)에 의해 제조된 김부각(160)을 이송하여 금속동결시켜 1차 건조하는 급속냉각동결건조장치(210)와, 상기 금속냉각동결건조장치(210)에 의해 1차 건조된 김부각(160)을 이송시켜 비교적 저온의 온도범위에서 2차건조하는 건조장치(220)를 포함하여 구성되는 김부각 건조부(200)와;The rapid cooling freeze-drying device 210 for primary drying by transporting the Kimbu-gak 160 manufactured by the Kimbu-gak manufacturing unit 100 to primary freeze-drying, and primary drying by the metal-freezing freeze-drying device 210 A kimbugak drying unit 200 comprising a drying device 220 for transferring the kimbugak 160 to secondary drying in a relatively low temperature range;

상기 2차 건조가 완료된 김부각을 이송하는 이송장치(310)와, 상기 이송장치(310)에 의해 이송되는 김부각(160)을 가로방향과 세로방향으로 연속하여 커팅하는 커팅장치(320)를 포함하여 구성되는 김부각 커팅부(300)와;Including the transfer device 310 for transporting the second drying is completed gimbak, and cutting device 320 for continuously cutting the gimbugak 160 transferred by the transport device 310 in the horizontal and vertical directions A kimbugak cutting part (300) consisting of;

상기 김부각 커팅부(300)로부터 이송되는 커팅된 김부각(160)을 담는 바스켓(410)과, 상기 바스켓(410)을 침지시켜 일정시간 튀김하는 기름이 저장된 튀김장치(420)와, 상기 튀김장치(420)와 연속하여 배치되는 기름회수장치(430)와, 상기 기름회수장치(430)와 연속하여 배치되는 이송장치(440)를 포함하여 구성되는 김부각 튀김부(400)와;A basket 410 containing the cut kimbugak 160 conveyed from the kimbugak cutting section 300, a frying apparatus 420 storing oil for frying for a certain time by immersing the basket 410, and the frying apparatus ( 420) and the oil recovery device 430 disposed continuously, and the oil recovery device 430 and the kimbugak fry portion 400 comprising a transfer device 440 disposed continuously;

상기 김부각 튀김부(400)로부터 이송되는 튀김부각(450)을 포장하는 포장기(510)로 구성되는 김부각 포장부(500)로 구성되는 것을 특징으로 한다. It is characterized in that it is composed of a packaging portion 500 consisting of a packaging machine 510 for packaging the fried portion 450 to be transported from the fried portion 400.

여기서, 상기 김부각 커팅부(300)는 상기 커팅장치(320)에 의해 커팅된 김부각을 구이용 김부각(340)과, 튀김용 김부각(450)으로 분배하여 포장부로 분리 이송하는 분배기(350)가 더 포함되어 구성되며, Here, the kimbukak cutting unit 300 further includes a distributor 350 for distributing the kimbuak cut by the cutting device 320 to the kimbuak 340 for roasting and the kimbugak 450 for frying and separately transporting it to the packaging. It consists of

상기 김부각 포장부(500)는 사익 구이용 김부각(340)을 포장하는 제2포장기(520)를 더 포함하여 구성되는 것을 특징으로 한다. The gimbugak packaging unit 500 is characterized in that it further comprises a second packing machine 520 for packaging gimbugak 340 for roasting saik.

여기서, 상기 김부각 제조부(100)는 상기 이송장치(110)를 따라 이송되는 김을 감지하는 감지센서가 더 포함되고, 상기 감지센서에서 센싱되는 신호를 이용하여 상기 제1 및 2 풀칠기와 덧붙입기와 고명살포기 중 적어도 어느 하나를 제어가능하며, 상기 이송장치(110)에 의해 김이 이송되는 동안 풀칠 및 고명 살포가 자동화로 진행되는 것을 특징으로 한다. Here, the gimbugak manufacturing unit 100 further includes a sensing sensor for sensing seaweed being transported along the transport device 110, and adding and pasting the first and second pastes using a signal sensed by the sensing sensor. And it is possible to control at least one of the garnish spreader, it characterized in that the pasting and garnishing while the steam is transferred by the transfer device 110 is automated.

본 발명에 따른 김부각 제조장치는 종래 수작업으로 이루어진 김부각 제조공정 전공정을 자동화 할 수 있다. The gimbugak manufacturing apparatus according to the present invention can automate the entire process of gimbugak manufacturing process which is conventionally made by hand.

또한, 김부각 자동화에 따라, 김부각 제조에 필요한 노동력, 시간 및 생산비용을 절감할 수 있으며, 기존 전통방식의 김부각 제조 대비 적어도 3배 이상의 생산성을 확보할 수 있어, 작업효율이 증대되어 대량생산이 가능해지는 효과가 있다. In addition, according to the automation of Kimbugak, it is possible to reduce labor, time and production cost required for manufacturing Kimbukgak, and it is possible to secure at least 3 times more productivity than the traditional Kimbugak manufacturing, which increases the working efficiency and enables mass production. It has an effect.

또한, 본 발명의 김부각 제조장치는 전공정을 자동화 함으로써, 상품성 향상과 균일한 품질 및 식품 위생성 등을 확보되어 김부각의 산업화와 경쟁력 있는 수출식품으로의 발전은 물론 전통식품의 제조 기계화와 산업화에도 크게 기여할 수 있다. In addition, the Kimbugak manufacturing apparatus of the present invention is improved in the commercialization of Kimbugak as well as the development of competitive export foods, as well as the mechanization and industrialization of traditional foods by improving the productability and securing uniform quality and food hygiene by automating the entire process. Can contribute.

도 1 은 본 발명의 김부각 제조장치의 개념도이다.
도 2 는 본 발명의 김부각 제조장치의 측면도이다.
도 3 은 본 발명의 김부각 제조장치의 다른 실시형태의 측면도이다. 1 is a conceptual diagram of a gimbugak manufacturing apparatus of the present invention.
Figure 2 is a side view of the gimbugak manufacturing apparatus of the present invention.
Fig. 3 is a side view of another embodiment of an apparatus for manufacturing gimbak of the present invention.

이하, 본 발명을 첨부된 도면을 참조하여 보다 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

본 발명은 김 공급에서부터 건조부각 또는 튀김부각을 포장하는 단계까지 자동화설계된 김부각 제조장치에 관한 것으로, 상기 김부각 제조장치에 의한 김부각 제조는 찹쌀풀쑤기 → 김 공급 및 찹쌀풀 바르기 → 고명살포 → 건조 → 커팅 → 튀김 → 포장의 전 공정이 기계화 되어 생산 공정을 자동화한 김부각 제조장치로서, 본 발명을 도 1 내지 3을 참조하여 보다 구체적으로 설명하면,The present invention relates to an apparatus designed for the automatic design of kimbugak from the supply of dried seaweed to the packaging of dry or fried incidence, and the production of kimbugak by the kimbugak manufacturing device is made of glutinous rice paste → feeding of glutinous rice and applying glutinous rice paste → spraying of garnish → drying → Cutting → frying → Kimbugak manufacturing device that automates the entire process of packaging and mechanization, the present invention will be described in more detail with reference to FIGS. 1 to 3,

도 1 은 본 발명의 김부각 제조장치의 개념도로서, 본 발명에 따른 김부각 제조장치는 찹쌀풀을 반죽하여 공급하는 찹쌀풀 반죽부(600)와, 상기 참쌀풀 반죽부(600)로부터 참쌀풀을 공급받아 부각용 김에 풀칠을 하고, 고명을 살포하여 김부각을 제조하는 김부각 제조부(100)와, 상기 김부각 제조부(100)로부터 공급되는 김부각(160)을 북수의 단계로 건조시키는 김부각 건조부(200)와, 상기 김부각 건조부(200)로부터 건조된 건조김부각(230)을 가로와 세로방향으로 연속하여 일정크기 및 길이를 가지도록 커팅하는 김부각 커팅부(300)와, 상기 김부각 커팅부(300)에서 커팅된 김부각(330)을 튀김용 바스켓(410)에 담아 튀김하는 김부각 튀김부(400)와, 상기 김부각 튀김부(400)에서 튀김이 완료된 튀김부각(440)을 중량단위로 포장하는 김부각 포장부(500)로 구성되게 된다. 1 is a conceptual diagram of a gimbugak manufacturing apparatus of the present invention, the gimbugak manufacturing apparatus according to the present invention provides glutinous rice paste kneading unit 600 for kneading and supplying glutinous rice paste, and supplying yam rice paste from the yam rice dough portion 600 Gimbugak drying unit (200) for drying the gimbugak (160) supplied from the gimbugak manufacturing unit (100) and gimbugak (160) supplied from the gimbugak manufacturing unit (100) by applying paste on the seaweed for incidence and spraying garnish to produce gimbugak ), Gimbugak cutting unit 300 for cutting the dried Gimbugak 230 dried from the Gimbugak drying unit 200 in a horizontal and vertical direction to have a predetermined size and length, and the Gimbugak cutting unit 300 Gimbugak fry 400 to fry the gimbugak 330 cut in a basket 410 for frying and a gimpakgak packaging to pack the tempura frying 440 in which the frying is completed in the gimbugak fry 400 by weight unit It will be composed of a wealth 500.

보다 구체적으로, 도 2를 참조하여 설명하면,More specifically, referring to Figure 2,

상기 찹쌀품 반죽부(600)는 참쌀풀을 가공하는 반죽기(610)와, 상기 반죽기(610)에 일체로 결합되어 제조된 찹쌀풀을 김부각 제조부(100)의 풀칠기에 공급하는 공급장치(620)와, 상기 반죽기(610)에 열원을 공급하는 가열장치(630)를 포함하여 구성되고, 상기 각각의 구성요소를 개별적으로 컨트롤하는 컨트롤장치(650)가 구비되어 구성되게 된다. 이때, 상기 반죽기(610) 내부에는 복수개의 회전날개가 구비되는 통상의 교반봉이 내재되어 있다. 바람직하게는 상기 반죽기(610) 내부에는 참쌀풀의 제조되는 동안의 온도와 점도 등 김부각용 찹쌀풀에 적합한 함수율, 점성 등을 유지하도록 센싱하는 각종 센서가 구비되는 것이 좋다. The glutinous rice product kneading part 600 is a kneading machine 610 for processing a real rice paste, and a supply device 620 for supplying glutinous rice paste prepared by being integrally coupled to the kneading machine 610 to the pasting of the kimbugak manufacturing part 100 ), And a heating device 630 for supplying a heat source to the kneader 610, and a control device 650 for individually controlling each component is provided. At this time, the kneading machine 610 is provided with a conventional stirring rod provided with a plurality of rotary blades. Preferably, the kneader 610 is preferably equipped with various sensors for sensing moisture and viscosity suitable for glutinous rice paste for kimbugak, such as temperature and viscosity during the production of sesame rice paste.

상기 컨트롤장치(650)는 찹쌀풀을 반죽하는 시간, 가열온도, 교반봉의 회전속도 등을 제어하게되며, 상기 반죽기 내부에 설치된 센서들의 신호를 수신하여 찹쌀풀 제조의 완료여부를 판단하고, 완료된 찹쌀풀을 이후 공정의 참쌀풀 풀칠기에 공급하도록 제어하게 된다. The control device 650 controls the time to knead the glutinous rice paste, the heating temperature, the rotation speed of the stirring rod, etc., and receives the signals from the sensors installed inside the kneader to determine whether or not the glutinous rice paste is produced, and complete the glutinous rice paste. It is controlled to supply the glue to the paste milling of the subsequent process.

상기 김부각 제조부(100)는 부각용 김(160)을 적층시켜 수용하는 수용부(170)와, 상기 수용부(170)의 부각용 김을 1장씩 자동으로 공급하는 김공급장치(180)에 의해 김을 이송하는 이송장치(110)에 공급하고, 상기 이송장치(110)는 공급된 김을 이송하여 김의 일면에 풀을 바르는 제1풀칠기(120)와, 상기 제1풀칠기(120)에 의해 풀이 발라진 김에 원료김을 덧붙임하는 덧붙임 장치(130)와, 상기 덧붙임된 김의 상면에 찹쌀풀을 바르는 제2풀칠기(140)와, 상기 풀칠된 김의 상면에 고명을 뿌리는 고명살포기(150)를 포함하여 구성된다. The gimbugak manufacturing unit 100 is stacked to accommodate the receptacle 160 for receiving the incidence 160, and the receptacle for the incidence of the receptacle 170 to automatically feed one piece of seaweed 180 The first paste lacquer 120 and the first paste lacquer 120 are supplied to the transfer device 110 for transporting the seaweed, and the transport device 110 transfers the supplied seaweed to apply the paste on one surface of the seaweed. ) By adding the raw seaweed to the seaweed glued by 130, the second paste lacquer 140 to apply glutinous rice paste on the top surface of the added seaweed, and garnish sprinkling garnish on the top surface of the pasted seaweed It comprises a spreader 150.

상기 김부각 건조부(200)는 상기 김부각 제조부(100)에서 제조된 찹쌀풀층이 형성되고, 그 상면에 고명이 살포된 김부각(160)을 함수율 10% 미만이 되도록 건조하는 장치로서, 상기 김부각 제조부(100)에 의해 제조된 김부각(160)을 이송하여 금속동결시켜 1차 건조하는 급속냉각동결건조장치(210)와, 상기 금속냉각동결건조장치(210)에 의해 1차 건조된 김부각(160)을 이송시켜 비교적 저온의 온도범위에서 2차건조하는 열공급원에 의한 건조장치(220)를 포함하여 구성되게 된다. The gimbugak drying section 200 is a device for drying the glutinous rice paste layer prepared in the gimbugak manufacturing section 100, and drying the gimbugak 160 sprayed with garnish on its upper surface to be less than 10% of moisture. Rapid cooling freeze-drying device 210 for primary drying by transferring the Kimbugak 160 manufactured by the unit 100 to metal freeze, and Kimbugak 160 primarily dried by the metal cooling freeze-drying device 210 It is configured to include a drying device 220 by a heat supply source for secondary drying in a relatively low temperature range by transferring).

이때, 상기 급속냉각동결건조장치(210)에서 1차 동결건조가 이루어지게 된다. 바람직하게 함수율 30%이하, 보다 바람직하게는 10~30%의 함수율을 가지도록 동결건조하는 것이 좋다. 상기 급속냉각동결건조장치(210)에서 1차 건조된 김부각을 2차 건조를 위한 건조장치(220)로 이송되어 2차 건조가 이루어진다. 바람직하게 상기 2차 건조시 건조장치의 온도는 30℃이상, 보다 바람직하게는 30~60℃의 비교적 저온의 환경에서 이루어지는 것이 좋다. 이때, 상기 건조장치는 밸트식 건조기, 터널식 열풍건조기(항류식 터널건조기라고도 함), 밴드식 열풍건조기 중 어느 하나의 건조장치를 사용할 수 있다. At this time, the first freeze-drying is performed in the rapid cooling freeze drying apparatus 210. Preferably, the water content is 30% or less, and more preferably, lyophilization is performed to have a water content of 10 to 30%. The first drying in the rapid cooling freeze drying device 210 is transferred to the drying device 220 for secondary drying to perform secondary drying. Preferably, the temperature of the drying device during the second drying is preferably 30 ° C or higher, more preferably 30-60 ° C in a relatively low temperature environment. At this time, the drying device may be any one of a belt type dryer, a tunnel type hot air dryer (also referred to as a reflux type tunnel dryer), or a band type hot air dryer.

바람직하게, 상기 급속냉각동결건조장치와 건조장치는 터널형의 형태를 가지도록 구성하는 것이 좋다. Preferably, the rapid cooling freeze drying device and the drying device are preferably configured to have a tunnel type.

상기 김부각 커팅부(300)는 상기 김부각 건조부(200)로부터 공급되는 건조김부각(230)을 일정폭과 길이를 가지도록 커팅하는 단계로, 상기 김부각 건조부(300)와 연속하여 배치되어 상기 2차 건조가 완료된 건조김부각(230)을 이송하는 이송장치(310)와, 상기 이송장치(310)에 의해 이송되는 건조김부각(230)을 가로방향과 세로방향으로 연속하여 커팅하는 커팅장치(320)를 포함하여 구성된다. The gimbugak cutting unit 300 is a step of cutting the dried gimbugak 230 supplied from the gimbugak drying unit 200 to have a predetermined width and length. Transfer device 310 for transporting the dried gimbap 230, which has completed drying of the car, and cutting device 320 for continuously cutting the dried gimbal 230 transmitted by the transport device 310 in the horizontal and vertical directions. It is configured to include.

상기 김부각 튀김부(400)는 상기 김부각 커팅부(300)로부터 이송되는 커팅된 김부각(330)을 담는 바스켓(410)과, 상기 바스켓(410)을 침지시켜 일정시간 튀김하는 기름이 저장된 튀김장치(420)와, 상기 튀김장치(420)와 연속하여 배치되는 기름회수장치(430)와, 상기 기름회수장치(430)와 연속하여 배치되는 이송장치(440)를 포함하여 구성된다. The gimbugak frying part 400 includes a basket 410 containing the cut gimbugak 330 transferred from the gimbugak cutting part 300, and a frying device in which oil is fried by immersing the basket 410 for a certain time ( 420), the frying device 420 and the oil recovery device 430 that is continuously disposed, and the oil recovery device 430 and the transfer device 440 that is continuously disposed.

상기 김부각 포장부(500)는 상기 김부각 튀김부(400)로부터 이송되는 튀김부각(450)을 제품포장설계에 따라 일정한 중량단위로 포장하는 포장기(510)로 구성되며, 바람직하게 상기 포장기(510)는 상기 튀김부각(450)을 포장하기 전, 상기 튀김부각(450)의 공기중 수분에 의한 눅눅해지는 현상을 방지하기 위하여, 상기 튀김부각(450)을 일정중량단위로 저장하는 다수개의 저장기(550)가 구비되고, 상기 저장기(550)의 하측으로 컵 또는 레트로트 포장수단이 위치되어 튀김부각을 포장하는 것이 좋다. The gimbugak packaging unit 500 is composed of a packing machine 510 that packs the tempura shell 450 conveyed from the gimbugak fry unit 400 in a constant weight unit according to the product packaging design, preferably the packing machine 510 In order to prevent the frying pan 450 from becoming damp due to moisture in the air before packing the frying pan 450, a plurality of reservoirs storing the frying pan 450 in a certain weight unit ( 550) is provided, it is preferable that the cup or retro packing means is located under the reservoir 550 to package the fried portions.

한편, 상기 찹살풀 반죽부, 김부각 제조부, 건조부, 커팅부, 튀김부 및 포장부는 도면에는 표시되지 않았으나, 각각의 공정에서 설정된 공정조건에 따라 제어하는 각각의 제어장치를 구비하고 있으며, 상기 제어장치를 컨트롤하는 중앙컨트롤장치가 본 발명의 김부각 제조장치의 일구성요소로 구성되게 된다. On the other hand, the glutinous dough portion, kimbugak manufacturing part, drying part, cutting part, frying part and packaging part are not shown in the drawing, but each control device is provided to control according to the process conditions set in each process. The central control device for controlling the control device will be configured as one component of the manufacturing device of Kim Bugak of the present invention.

본 발명에 따르면, 도 3에 도시된 바와 같이, 상기 김부각 커팅부(300)는 상기 커팅장치(320)에 의해 커팅된 김부각을 구이용 김부각(340)과, 튀김용 김부각(450)으로 분배하여 포장부로 분리 이송하는 분배기(330)가 더 포함되어 구성될 수 있으며, According to the present invention, as shown in FIG. 3, the kimbugak cutting unit 300 distributes and wraps the kimbugak cut by the cutting device 320 into a kimbugak 340 for roasting and a kimbugak 450 for frying. It may be configured to further include a distributor 330 to separate and transport to the part,

상기 김부각 포장부(500)는 상기 구이용 김부각(340)을 포장하는 제2포장기(520)를 더 포함하여 구성될 수 있다. The gimbugak packaging unit 500 may further include a second packing machine 520 that packs the gimbugak 340 for roasting.

본 발명에 따르면, 상기 김부각 제조부(100)는 상기 이송장치(110)를 따라 이송되는 김을 감지하는 감지센서가 더 포함되고, 상기 감지센서에서 센싱되는 신호를 이용하여 상기 제1 및 2 풀칠기와 덧붙입기와 고명살포기 중 적어도 어느 하나를 제어가능하며, 상기 이송장치(110)에 의해 김이 이송되는 동안 풀칠 및 고명 살포가 자동화로 진행되는 것에 그 기술적 특징이 있다. According to the present invention, the gimbugak manufacturing unit 100 further includes a sensing sensor for sensing seaweed being transported along the transport device 110, and the first and second pasting is performed using a signal sensed by the sensing sensor. It is possible to control at least one of the tile adder and the garnish spreader, and its technical feature is that pasting and garnishing are automatically performed while steam is being transported by the conveying device 110.

이상과 같은 김부각 제조장치는 김부각의 전 생산공정을 기계화하여 김공급부터, 풀칠, 건조, 커팅, 튀김, 포장 등의 전공정을 자동화함으로써 생산성을 향상시켜 기존 공정대비 최소 3배 이상의 김부각을 생산할 수 있어 대량생산의 기틀이 될 수 있다. 또한, 상품성 향상과 균일한 품질 및 식품 위생성 등을 확보되어 김부각의 산업화와 경쟁력 있는 수출식품으로의 발전은 물론 전통식품의 제조 기계화와 산업화에 기여할 수 있는 것이다. The above Kimbugak manufacturing equipment can improve the productivity by automating the entire production process of Kimbugak by automating the entire process from steaming, pasting, drying, cutting, frying, packaging to produce at least three times more Kimbugak than the existing process. It can be the basis for mass production. In addition, by improving the product quality and securing uniform quality and food hygiene, it is possible to contribute to the industrialization of Kim Bugak and the development of competitive export food, as well as the mechanization and industrialization of traditional food manufacturing.

이러한, 김부각 제조장치에 의한 김부각 제조과정을 설명하면, 1일 생산목표량에 따라 찹쌀풀 반죽기에서 찹쌀풀을 반죽하여 준비하고, 상기 찹쌀풀 반죽이 완료된 후, 상기 찹쌀풀을 김부각 제조부의 풀칠기로 공급한다. 이때, 상기 찹쌀풀이 공급됨과 동시에 김부각 제조부의 부각용 김 수용부에 적층된 부각용 김이 1장씩 자동으로 공급되어 이송장치에 의해 제1풀칠기로 이송되게 된다.When explaining the manufacturing process of the gimbugak by the gimbugak manufacturing apparatus, kneading the glutinous rice paste in a glutinous rice paste kneading machine according to the production target amount per day, and after the glutinous rice paste is finished, supplying the glutinous rice paste to the paste paste of the gimbugak manufacturing unit do. At this time, the glutinous rice paste is supplied, and at the same time, the seaweed for lamination stacked in the seaweed receiving part for the seaweed manufacturing part is automatically supplied one by one to be transported to the first pasting machine by a transfer device.

이송되는 부각용 김은 제1풀칠기에 의해 그 상면에 풀칠이 되고, 풀칠이 됨과 동시에 원료김을 덧붙이게 된다. 덧붙임된 후, 덧붙임 김의 상면에 2차 풀칠을 하고, 그 풀칠된 상면에 고명을 살포하게 된다. 이때, 사용되는 고명은 일정크기를 가지는 깨, 찹쌀가루, 콩가루 등 다양한 고명을 사용할 수 있다. 특히, 찹쌀가루를 고명으로 사용하여 살포할 경우, 튀김공정이 완료되면, 백색의 하얀꽃이 핀 것과 같은 형태로 찹쌀고명이 튀겨지게 되어, 수려한 외관을 가지는 튀김부각을 제공할 수 있다. The seaweed for the incidence to be transferred is pasted on the upper surface by the first pasting machine, and at the same time, the raw seaweed is added. After being added, a second paste is applied to the top surface of the added seaweed, and garnish is applied to the top surface. In this case, various garnishes such as sesame seeds, glutinous rice flour, and soybean flour having a certain size may be used. In particular, when using glutinous rice flour as a garnish and spraying it, when the frying process is completed, the glutinous rice garnish is fried in the form of a white white flower bloom, thereby providing a frying pan with a beautiful appearance.

상기 고명이 살포된 건조전 김부각은 급속동결냉동건조기로 이송되어 함수율 30%이하가 되도록 동결건조하고, 동결건조가 완료된 후, 2차 열풍건조기로 이송하여 함수율 10% 미만이 되도록 열풍건조하여 건조 김부각을 완성하게 된다. 이때, 상기 각각의 건조공정은 연속하여 배치되어 설치되는 이송장치에 의해 일정한 속도로 이동되면서 건조되게 된다. The dried gimbugak before drying is sprayed to a quick freezing freeze dryer and freeze-dried to a water content of 30% or less. After the freeze-drying is completed, it is transferred to a second hot air dryer and dried by hot air so that the water content is less than 10%. Will be completed. At this time, each of the drying processes is continuously moved and dried while being moved at a constant speed by a transfer device installed.

상기 건조가 완료된 건조김부각은 연속하여 배치되는 이송장치에 의해 커팅기로 이송되어 가로방향과 세로방향으로 연속하여 커팅되고, 커팅된 김부각은 튀김용 바스켓에 담겨진다. 상기 바스켓은 튀김기에 구성되는 바스켓 이송장치에 의해 이송되며, 이송과정중에 상기 바스켓을 일정시간 기름에 담지하여 김부각을 튀김하게 된다. 튀김이 완료된 후, 상기 바스켓의 튀김부각을 기름회수장치에 넣어 튀김과정에서 묻어나오는 기름을 제거한 다음, 포장기로 이송하여 포장하게 된다. The dried gimbap is completed, is transferred to a cutting machine by a continuously arranged transfer device, and is cut continuously in the horizontal and vertical directions, and the cut gimbak is put in a frying basket. The basket is transported by a basket transfer device configured in a fryer, and during the transfer process, the basket is immersed in oil for a certain period of time to fry the kimbukak. After the frying is completed, the frying portion of the basket is put in an oil recovery device to remove oil from the frying process, and then transported to a packaging machine for packaging.

100: 김부각 제조부
200: 김부각 건조부
300: 김부각 커팅부
400: 김부각 튀김부
500: 김부각 포장부
600: 찹쌀풀 반죽부100: Kimbukak manufacturing department
200: Kimbukak drying section
300: Kimbukak cutting part
400: Kimbukak tempura
500: Kimbukak packaging
600: glutinous rice paste dough

Claims (3)

김부각 제조장치에 있어서,
참쌀풀 반죽을 제조하는 반죽기로 구성되는 찹쌀풀 반죽부(600)와;
부각용 김을 적층시키고, 적층된 김을 이송하는 이송장치(110)와, 상기 이송장치(110)로부터 이송되는 김의 일면에 풀을 바르는 제1풀칠기(120)와, 상기 제1풀칠기(120)에 의해 풀이 발라진 김에 원료김을 덧붙임하는 덧붙임 장치(130)와, 상기 덧붙임된 김의 상면에 찹쌀풀을 바르는 제2풀칠기(140)와, 상기 풀칠된 김의 상면에 고명을 뿌리는 고명살포기(150)를 포함하여 구성되는 김부각 제조부(100)와;
상기 김부각 제조부(100)에 의해 제조된 김부각(160)을 이송하여 금속동결시켜 1차 건조하는 급속냉각동결건조장치(210)와, 상기 금속냉각동결건조장치(210)에 의해 1차 건조된 김부각(160)을 이송시켜 비교적 저온의 온도범위에서 2차건조하는 건조장치(220)를 포함하여 구성되는 김부각 건조부(200)와;
상기 2차 건조가 완료된 건조김부각(230)을 이송하는 이송장치(310)와, 상기 이송장치(310)에 의해 이송되는 김부각(160)을 가로방향과 세로방향으로 연속하여 커팅하는 커팅장치(320)를 포함하여 구성되는 김부각 커팅부(300)와;
상기 김부각 커팅부(300)로부터 이송되는 커팅된 김부각(330)을 담는 바스켓(410)과, 상기 바스켓(410)을 침지시켜 일정시간 튀김하는 기름이 저장된 튀김장치(420)와, 상기 튀김장치(420)와 연속하여 배치되는 기름회수장치(430)와, 상기 기름회수장치(430)와 연속하여 배치되는 이송장치(440)를 포함하여 구성되는 김부각 튀김부(400)와;
상기 김부각 튀김부(400)로부터 이송되는 튀김부각(450)을 포장하는 포장기(510)로 구성되는 김부각 포장부(500)를 포함하여 구성되는 것을 특징으로 하는 김부각 제조장치.
In the manufacturing device of Kim Bugak,
A glutinous rice paste dough portion 600 consisting of a kneading machine for producing yam paste;
A laminating seaweed for laminating and conveying the laminated seaweed, a first pasting machine 120 for applying glue to one surface of the seaweed being transferred from the conveying device 110, and the first pasting machine A paste device 130 for adding raw seaweed to the seaweed glued by 120, a second paste 140 for applying glutinous rice paste to the top surface of the added seaweed, and sprinkling garnish on the top surface of the pasted seaweed The gimbugak manufacturing unit 100 comprising a garnish spreader 150;
The rapid cooling freeze-drying device 210 for primary drying by transporting the Kimbu-gak 160 manufactured by the Kimbu-gak manufacturing unit 100 to primary freeze-drying, and primary drying by the metal-freezing freeze-drying device 210 A kimbugak drying section 200 comprising a drying apparatus 220 for transferring the kimbugak 160 to secondary drying in a relatively low temperature range;
A transfer device 310 for transferring the dried gimbap 230, which has been completed with the second drying, and a cutting device 320 for continuously cutting the gimbal angle 160 transferred by the transfer device 310 in the horizontal and vertical directions. Kimbugak cutting unit 300 is configured to include;
A basket 410 containing the cut kimbugak 330 transferred from the kimbugak cutting section 300, a frying device 420 storing oil to fry the basket 410 for a certain period of time, and the frying device ( 420) and the oil recovery device 430 is continuously disposed, and the oil recovery device 430 and the kimbugak fry portion 400 comprising a transfer device 440 is continuously disposed;
Kimbugak manufacturing apparatus characterized in that it comprises a kimbugak packaging unit 500 consisting of a packaging machine 510 for packaging the fry glare 450 conveyed from the gimbugak fry portion 400.
제 1 항에 있어서,
상기 김부각 커팅부(300)는 상기 커팅장치(320)에 의해 커팅된 김부각을 구이용 김부각(340)과, 튀김용 김부각(450)으로 분배하여 포장부로 분리 이송하는 분배기(350)가 더 포함되어 구성되며,
상기 김부각 포장부(500)는 상기 구이용 김부각(340)을 포장하는 제2포장기(520)를 더 포함하여 구성되는 것을 특징으로 하는 김부각 제조장치.
According to claim 1,
The gimbugak cutting part 300 further comprises a divider 350 for distributing and transporting the gimbugak cut by the cutting device 320 to the gimbugak 340 for roasting and the gimbugak 450 for frying to separate the packaging part. And
The gimbugak packaging unit 500 is gimbugak manufacturing apparatus characterized in that it further comprises a second packaging machine 520 for packaging the gimbugak 340 for roasting.
제 1 항에 있어서,
상기 김부각 제조부(100)는 상기 이송장치(110)를 따라 이송되는 김을 감지하는 감지센서가 더 포함되고, 상기 감지센서에서 센싱되는 신호를 이용하여 상기 제1 및 2 풀칠기와 덧붙입기와 고명살포기 중 적어도 어느 하나를 제어가능하며, 상기 이송장치(110)에 의해 김이 이송되는 동안 풀칠 및 고명 살포가 자동화로 진행되는 것을 특징으로 하는 김부각 제조장치.
According to claim 1,
The gimbugak manufacturing unit 100 further includes a sensing sensor for sensing seaweed being transported along the transport device 110, and using the signals sensed by the sensing sensor to add and paste the first and second pastes and garnishes. It is possible to control at least one of the spreaders, and the gimbugak manufacturing apparatus characterized in that the pasting and garnishing are carried out automatically during the transfer of steam by the transfer device (110).
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022139486A1 (en) * 2020-12-23 2022-06-30 씨제이제일제당 (주) Stick-type food preparation system, stick-type food forming apparatus, and topping applying apparatus for stick-type foods
KR20220156697A (en) * 2021-05-18 2022-11-28 이용인 Kimbugak manufacturing method using various food ingredients and Kimbugak manufactured by the method
KR20230005022A (en) * 2021-06-30 2023-01-09 이용인 Kimbugak manufacturing method and Kimbugak manufactured by the method

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KR101369484B1 (en) 2012-07-04 2014-03-03 전남대학교산학협력단 Apparatus for manufacturing kimbugak
KR101591466B1 (en) 2013-11-15 2016-02-03 유한회사 깃듬 Apparatus manuvacturing fried processed laver-boogak
KR101799310B1 (en) 2016-01-15 2017-11-20 김기문 Automatic Cutting Device For Laver-Boogak

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KR101369484B1 (en) 2012-07-04 2014-03-03 전남대학교산학협력단 Apparatus for manufacturing kimbugak
KR101591466B1 (en) 2013-11-15 2016-02-03 유한회사 깃듬 Apparatus manuvacturing fried processed laver-boogak
KR101799310B1 (en) 2016-01-15 2017-11-20 김기문 Automatic Cutting Device For Laver-Boogak

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022139486A1 (en) * 2020-12-23 2022-06-30 씨제이제일제당 (주) Stick-type food preparation system, stick-type food forming apparatus, and topping applying apparatus for stick-type foods
KR20220156697A (en) * 2021-05-18 2022-11-28 이용인 Kimbugak manufacturing method using various food ingredients and Kimbugak manufactured by the method
KR20230005022A (en) * 2021-06-30 2023-01-09 이용인 Kimbugak manufacturing method and Kimbugak manufactured by the method

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