KR20200062426A - Device for manufacturing laver snack - Google Patents

Abstract

The present invention relates to an apparatus for manufacturing a laver snack, which comprises: a kneader which produces dough by mixing base powder, a laver powder, and blended water constituting the dough; an extruder extruding the dough into a first processing form; a dough transporter for transferring the dough produced by the kneader to the extruder; a compressor for compressing dough of the first processed form into a sheet form; and a cutter for cutting the dough processed in the sheet form into a predetermined length. The present invention can minimize the degradation of the elasticity of the dough by the laver powder.

Description

DEVICE FOR MANUFACTURING LAVER SNACK

The present invention relates to a device for manufacturing a snack of seaweed, specifically, to a device for manufacturing a snack containing seaweed powder.

Kim is a seaweed that contains alginic acid, which is effective in preventing and treating hypertension arteriosclerosis by reducing blood cholesterol levels and strengthening blood vessel walls.

Generally distributed seaweed is first collected and transported from the sea, and then stored and mixed with salt water to prevent deterioration of the transported seaweed, and then the foreign matter contained in the seaweed is removed. It is cut into a suitable size and subjected to a fermentation process, aging and dehydration, and then put in fresh water to dry the dehydrated seaweed and then dried to form. This is also called Kim Won-cho.

In order to make Kim Won-cho strong, various technologies, such as Kim packing device, Kim transfer device, and Kim processing device, have been disclosed in Korea Patent Office Registration Utility Model Publication Nos. 0380627, 0413473 and 0401267.

On the other hand, as a snack made of seaweed in the form of confectionery, the seaweed is first grilled, then seasoned liquid is applied on one side, sprinkled with various ingredients (walnut powder, soybean flour, sesame powder, etc.), and then seasoned with another seaweed and layered on top of each other. For example, a snack made by roasting it again.

Conventional seaweed snacks can be visually appealing that the snack contains seaweed in the form of seaweed, but there is a limit in utilizing the crispy texture of the snack because there is a limitation in the processing method to maintain the form of seaweed.

Patent Literature 1: Republic of Korea Patent Registration No. 10-1676825 Date of Publication November 17, 2016

The present invention is for overcoming the texture limitations of the conventional rolled seaweed snack, the purpose of the present invention is to provide a device for producing a snack that can maximize the crispy texture by mixing and kneading and kneading seaweed with raw materials. do.

In order to achieve the above object, the Kim Snack manufacturing apparatus according to an embodiment of the present invention, a kneading machine to produce a dough by mixing the base powder, the seaweed powder and the blended water forming the dough; An extruder extruding the dough into a first processing form; A dough feeder for transferring the dough produced by the dough machine to the extruder; A compactor for compressing the first processed form of dough into a sheet form; And a cutter that cuts the dough processed in the form of a sheet into a predetermined length.

At this time, the kneader, the base powder, the seaweed powder and kneading screw to mix by mixing the input water; A first raw material hopper accommodating the base powder and injecting a certain amount of base powder into the dough screw under control; And a second raw material hopper that accommodates the seaweed powder and injects a certain amount of seaweed powder under the control into the dough screw, and the dough screw receives the base powder and the blended water and mixes them for 5 minutes, It is preferable to add a predetermined amount of seaweed powder from the second raw material hopper and further mix for 2 minutes.

At this time, the extruder, an extrusion screw for extruding the dough; And a molded plate provided in the traveling direction of the extrusion screw to mold the extruded dough into the first processing shape, wherein the extrusion screw extrudes the dough under conditions of a rotational speed of 1750 rpm and a temperature of 130°C. It is desirable to do.

At this time, the extruder, by extruding the dough continuously, the first processing form may be a rhythm form.

At this time, the compactor includes: a pair of compacting rolls provided in an upper and lower parallel form to compact the dough in the first processing form; And it may include a guide roll for guiding the dough of the first processing type to the pressing roll.

In addition, the compactor is disposed spaced apart from the extruder, and the dough in the first processing form may be supplied to the compaction roll in a suspended state.

On the other hand, it is preferable that the extrusion speed of the dough of the first processing form made in the extruder and the speed of drawing in the dough of the first processing form made by rotation of the pressing roll.

In addition, the cutting machine is disposed spaced apart from the pressing machine, the dough processed in the form of a sheet may be supplied to the cutting machine in a suspended state.

According to the seaweed snack manufacturing apparatus according to the present invention,

First, when adding the seaweed powder to the jade powder which forms the base of the snack, when mixing the dough, mix water is added to the jade powder for 5 minutes and then the seaweed powder is added, so that the elasticity of the dough by the seaweed powder can be minimized.

Second, since the injection temperature is performed at 130 degrees when the dough is injected, it is possible to sterilize and mold the dough while minimizing the decrease in the flavor of the seaweed.

1 is a block diagram of a Kim Snack manufacturing apparatus according to the present invention.
2 is a schematic cross-sectional view of a dough machine according to an embodiment of the present invention.
3 is a schematic view for explaining the arrangement relationship of the dough transporter, the distributor and the extruder shown in FIG. 1.
4 is a schematic cross-sectional view of the extruder according to the present invention.
It is a schematic diagram explaining the arrangement relationship of an extruder and a compactor.
It is a schematic diagram explaining the arrangement relationship of a press and a cutting machine.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the accompanying drawings, the same components are denoted by the same reference numerals as possible. In addition, detailed descriptions of well-known functions and configurations that may obscure the subject matter of the present invention will be omitted. For the same reason, some components in the accompanying drawings are exaggerated, omitted, or schematically illustrated.

1 is a block diagram of a Kim Snack manufacturing apparatus according to the present invention, FIG. 2 is a schematic cross-sectional view of a dough machine according to an embodiment of the present invention, and FIG. 3 is a dough transfer machine, a distributor and an extruder shown in FIG. 4 is a schematic cross-sectional view of the extruder according to the present invention, FIG. 5 is a schematic view illustrating the placement relationship between the extruder and the compactor, and FIG. 6 is a schematic view illustrating the placement relationship between the compactor and the cutting machine. to be.

Referring to FIGS. 1 to 6, the Kim Snack manufacturing apparatus 1000 according to the present invention includes a kneader 100, a dough transporter 200, a distributor 300, an extruder 400, a compactor 500, and a cutter 600 ), a water heater 700, a dry cooler 800, and a transport conveyor 900.

The kneading machine 100 mixes the base powder (B), seaweed powder (K), and blended water (W) constituting the dough to produce a dough (D).

The kneading machine 100 includes a kneading screw 110, a first raw material hopper 120, a second raw material hopper 130, and a compounding water supply tank 140.

The dough screw 110 is mixed by receiving the base powder (B), seaweed powder (K), and blending water (W). In the designation of the configuration, the kneading screw 110 is described as being a configuration including a screw, but this is an example of a mechanical configuration for performing kneading. In the present invention, the kneading screw 110 is limited to a screw form. no. If it is a mechanical configuration capable of mixing the powder constituting the dough (W), it is not limited and may be employed as the dough screw 110.

The first raw material hopper 120 accommodates the base powder (B) and inputs a certain amount of the base powder (ie, the amount according to the dough recipe) into the dough screw 110 under control.

The second raw material hopper 130 accommodates the seaweed powder (K) and inputs a certain amount of seaweed powder (ie, the amount according to the dough recipe) into the dough screw 110 under control.

The compounding water supply tank 140 is a tank for storing the compounding water W, and a predetermined amount of compounding water (that is, the amount according to the dough recipe) is introduced into the dough screw 110.

At this time, the dough screw 110 is mixed with the base powder (B) and the blending water (W) for 5 minutes, and then a predetermined amount of gold powder (K) from the second raw material hopper 130 is added for 2 minutes It is preferred to mix with to produce a dough (D).

First, after mixing the base powder (B) and the blended water (W) to create a basic dough so as to have elasticity, and then adding the Kim powder (K), the blended water (W) is sufficiently fused with the base powder (B). It becomes a state and it is possible to prevent the particles of the gold powder (K) from dissolving in the mixing water (W) and spreading evenly on the dough (D).

The dough transfer machine 200 transfers the dough D generated in the dough machine 100 to the extruder 400.

At this time, the dispenser 300 may be further disposed between the extruder 400 and the dough transporter 200 according to an embodiment of the kimsnack manufacturing apparatus 1000.

The distributor 300 evenly distributes the dough D to a plurality of extruders 400-1, 400-2, and 400-3 when a plurality of extruders 400, compactors 500, and cutters 500 are provided. .

In order to simplify the internal configuration of the distributor 300, the distributor 300 is preferably disposed at a higher position (for example, a ceiling portion in a workshop) than the position where the kneader 100 and the extruder 400 are disposed.

The dough transporter 200 includes a dough receiving hopper 210, a transport pipe 220 and a transport screw 230.

The dough receiving hopper 210 is a hopper for temporarily receiving the dough D, which has been generated in the dough machine 100.

The transfer pipe 220 pumps the dough D accommodated in the dough receiving hopper 210 and transfers it to the distributor 300. The transfer screw 230 is disposed inside the dough receiving hopper 210 so that the dough D accommodated in the dough receiving hopper 210 can be continuously pumped.

The extruder 400 processes (ie, extrudes) the supplied dough D into a first processing form D1.

4 (a), the extruder 400 includes an extruded screw 410, a molded plate 420, and a receiving hopper 430.

The extrusion screw 410 extrudes the dough D.

The molding plate 420 is provided in the advancing direction of the extruded screw D to mold the extruded dough D into the first processing form D1. 4B is a molded plate 420 according to an embodiment. The molding plate 420 includes a plurality of extrusion holes 421 for determining the extrusion form of the dough D.

In the present invention, the first processing form D1 is a rhythmic form having a circular cross section, and therefore, the extruding hole 421 is preferably formed in a circular form.

The extrusion screw 410 extrudes the dough D under conditions of a rotational speed of 1750 rpm and a temperature of 130°C. According to this condition, since high temperature and high pressure are applied to the dough D, even if the first processed form D1 to be extruded moves to a suspended state, it is possible to obtain elasticity such that breakage does not occur.

Although not shown, the extruder 400 may perform an oil film coating on the dough D so that the dough D can be smoothly extruded through the extrusion hole 421. Lubricant input part (not shown) Oil selected from soybean oil, corn oil, or the like may be introduced as a lubricant to the inner surface of the molding plate 420.

The extruder 400 continuously extrudes the dough D, and the first processing form D1 is supplied to the compactor 500 in a rhythmic form having a circular cross section.

At this time, the compactor 500 is disposed spaced apart from the extruder 400, and the dough of the first processing form D1 is supplied to the compaction roll 520 in a suspended state. As described above, the dough in the first processing form (D1) has elasticity to a degree that no breakage occurs due to the extrusion conditions, so that the dough support device to be provided between the compactor 500 and the extruder 400 can be excluded. .

In order to increase the elasticity of the dough of the first processing form (D1) according to the embodiment may include a dry cooler 800 for cooling the dough of the first processing form (D1).

The dry cooler 800 may apply cold air or wind at a temperature according to a control condition to the dough of the first processing form D1 extruded from the extruder 400.

The compactor 500 compresses the dough of the first processing form D1 and processes it into a sheet form DS.

To this end, the compactor 500 includes a compaction roll 520 and a guide roll 510.

The compression roll 520 is a pair of rollers provided in a vertically parallel form to compress the dough of the first processing form D1. The dough of the first processing form D1 is compressed by the pressing roll 520 to be processed into a sheet form DS.

The guide roll 510 guides the dough of the first processing form D1 to the pressing roll 520.

When the molding plate 420 is the embodiment shown in FIG. 4B, the extruder 400 extrudes the dough of the four first processing forms D1.

In the guide roll 510, the dough of the four first processing forms (D1) is pressed at regular intervals to prevent the pressing roll 520 from sticking together when the four first processing forms (D1) are pressed together. Guide the pull-in position to pull in the roll 520.

Meanwhile, the dough of the first processing form D1 extruded from the extruder 400 is transferred (supplied) by rotation of the pressing roll 520. That is, the transfer of the dough of the first processing form (D1) is performed in a form in which the pressing roll 520 sucks the dough of the first processing form (D1).

Therefore, it is preferable that the extrusion speed of the dough of the first processing form D1 made in the extruder 400 and the drawing speed of the dough D1 of the first processing form made by rotation of the pressing roll 520 are the same.

The cutter 600 cuts the dough processed into a sheet form (DS) to a predetermined length.

The cutter 600 is disposed spaced apart from the compactor 500, and the dough processed into the sheet form DS is also supplied to the cutter 600 in a suspended state.

The chip C cut by the cutting machine 600 is moved to the oil heater 700 along the transport conveyor 900 and processed into a final product snack form after the oil treatment.

Although described with reference to the above embodiments, those skilled in the art understand that various modifications and changes can be made to the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. Will be able to.

1000: Kim Snack manufacturing device
100: dough machine 200: dough transfer machine
300: distributor 400: extruder
500: Pressing machine 600: Cutting machine
700: Yutanggi

Claims (8)

A kneading machine that produces a dough by mixing the base powder constituting the dough, the seaweed powder, and the blended water;
An extruder extruding the dough into a first processing form;
A dough feeder for transferring the dough produced by the dough machine to the extruder;
A compactor for compressing the first processed form of dough into a sheet form; And
Kim Snack manufacturing apparatus including a cutting machine for cutting the dough processed in the form of a sheet to a certain length. The method according to claim 1,
The kneader,
A kneading screw for mixing the base powder, the seaweed powder, and blended water;
A first raw material hopper accommodating the base powder and injecting a certain amount of base powder into the dough screw under control; And
A second raw material hopper that receives the seaweed powder and injects a certain amount of seaweed powder under the control into the dough screw,
The dough screw,
After mixing the base powder and the blended water for 5 minutes, a predetermined amount of seaweed powder is injected from the second raw material hopper and further mixed for 2 minutes. The method according to claim 2,
The extruder,
An extrusion screw extruding the dough; And
It includes a molded plate provided in the traveling direction of the extruded screw and molded so that the shape of the extruded dough becomes the first processing form,
The extrusion screw,
Kim Snack manufacturing apparatus characterized in that the dough is extruded under conditions of a rotational speed of 1750 rpm and a temperature of 130°C. The method according to claim 3,
The extruder,
The dough is continuously extruded, the first processing form is a snack snack manufacturing apparatus characterized in that the rhythm form. The method according to claim 4,
The compactor,
A pair of compression rolls provided in a vertically parallel form to compress the dough in the first processing form; And
Kim Snack manufacturing apparatus, characterized in that it comprises a guide roll for guiding the dough of the first processing type to the pressing roll. The method according to claim 5,
The compactor,
A device for manufacturing a Kim Snack, which is arranged spaced apart from the extruder, and the dough in the first processing form is supplied to the pressing roll in a suspended state. The method according to claim 6,
An apparatus for manufacturing a Kim Snack, characterized in that the extrusion speed of the dough in the first processing form made in the extruder and the inflow speed of the dough in the first processing form made by rotation of the pressing roll are the same. The method according to claim 5,
The cutting machine,
Kim Snack manufacturing apparatus, which is arranged spaced apart from the compactor, and the dough processed in the form of a sheet is supplied to the cutting machine in a suspended state.

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