KR20230078165A - Organic puffing snack manufacturing method and manufacturing apparatus thereof - Google Patents

Abstract

The present invention relates to a method and apparatus for manufacturing organic puffed snacks. More specifically, the present invention relates to a method for manufacturing organic puffed snacks and a manufacturing apparatus thereof, wherein the method for manufacturing organic puffed snacks is highly nutritious and allows the puffing of grains to be cooked evenly by using organic brown rice, organic rice germ, and fruit and vegetable ingredients, and after puffing, puffed snacks can be dried while maintaining a straight shape without bending, so that puffed snacks have a good texture and are easily digested, and anyone of any age can enjoy the same.

Description

Organic puffing snack manufacturing method and manufacturing apparatus thereof {Organic puffing snack manufacturing method and manufacturing apparatus thereof}

The present invention relates to a method for manufacturing organic puffed confectionery and an apparatus for manufacturing the same, and more particularly, organic brown rice, organic rice bran, and fruit and vegetable ingredients are used as raw materials to make puffing with high nutritive value and uniformly cooked grain, and it does not warp after puffing. It relates to a method for manufacturing organic puff pastry that can be dried while maintaining a straight shape and is easily digestible and can be enjoyed by anyone, regardless of gender or age, and an apparatus for manufacturing the same.

In general, puffed confectionery is mainly prepared by making artificially processed rice using an extruder as a main raw material, and then puffing at high temperature and high pressure, that is, puffing.

However, in the case of the flour, most of them are imported, not domestic, and a large amount of preservatives or antibiotics are treated in the distribution process, so there is a problem that does not match the preference of consumers who place importance on health and safety.

Therefore, in order to promote rice consumption and satisfy consumers, development of puffed confectionery products using grains such as rice, brown rice, and mixed grains is in progress.

However, puffed confectionery using grains have a hard texture and thus have low preference, and have a disadvantage in that nutrients are concentrated only in carbohydrates as a nutritional problem raised in existing rice processed foods.

On the other hand, the conventional puff pastry manufacturing device (puffing machine) for producing puff pastry extrudes at high pressure while heating and cooking the input grains.

That is, when the heated grains are discharged from the inside of the puffing machine to the outside, the water vapor contained in the grains passes through the inside of the puffing machine and is exposed to atmospheric pressure, thereby expanding the volume.

In this process, the conventional puffing machine extrudes the grain in the horizontal direction, but when the length of the confectionery extruded in the horizontal direction becomes longer, the confectionery is bent in the direction of gravity, making it difficult to maintain a straight line.

In this way, the puffed confectionery that is bent without maintaining a straight line not only has a poor texture, but also has problems such as friction on the mouth when infants consume it, resulting in scarring.

So, the conventional puffing machine is difficult to maintain straightness and is produced only with confectionery having a relatively small diameter and length.

However, short-length puffed snacks may cause infants to lose interest because they do not have a sense of biting when ingested, and may cause a serious accident by getting caught in the throat when ingested.

Korean registered patent 10-1105388 Korean Patent Publication 10-2016-0061740

The present invention has been made to solve these problems, and an object of the present invention is to provide an organic puff pastry manufacturing method and manufacturing apparatus that can be enjoyed by men and women of all ages with high nutritional value and good texture.

In addition, another object of the present invention is to provide an organic puff pastry manufacturing method and a manufacturing device that can be eaten safely and easily eaten by infants when the straightness is maintained.

Meanwhile, the objects of the present invention are not limited to the objects mentioned above, and other objects not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object of the present invention, the present invention comprises the steps of preparing organic brown rice, organic rice buds and fruit and vegetable materials; mixing the organic brown rice, the organic rice bran, and the fruit and vegetable ingredients to form a mixture; It provides an organic puff pastry manufacturing method comprising the step of preparing an organic puff pastry by introducing the mixture into an organic puff pastry manufacturing apparatus, expanding it, cutting it into a predetermined size, and cooling it.

In a preferred embodiment, the fruit-vegetable material may be liquid or powder.

In a preferred embodiment, in the step of preparing the mixture, the water content of the mixture may be 14 to 16% by weight based on the total weight of the mixture.

In a preferred embodiment, the swelling may be performed by heating the introduced mixture at a temperature of 110 to 190 ° C.

In addition, the present invention further provides an organic puff pastry manufacturing apparatus for manufacturing the organic puff pastry, wherein the organic puff pastry manufacturing apparatus includes a box defining an appearance of the organic puff pastry manufacturing apparatus; an input unit provided at an upper portion of the enclosure to receive the mixture and to control and transfer the mixture; an expansion unit provided on the front surface of the housing to receive and expand the mixture transferred from the input unit and discharge the expanded confectionery; and a cutting machine provided on the front surface of the housing to cut the puffed confectionary discharged from the expansion unit to a predetermined length to produce organic puffed confectionery as a final product, wherein the input unit includes: an input unit hopper into which the mixture is introduced; A first screw for moving the mixture introduced into the input unit hopper; an expansion unit hopper that includes a transfer pipe for transporting the mixture moved through the first screw, and the expansion unit receives the mixture falling from the transfer tube; an expander main body for heating the mixture introduced through the expansion unit hopper; A second screw for moving the heated mixture inside the expander body; and an expansion nozzle provided at a front end of the expansion machine body and configured to discharge and expand the heated mixture transported by the second screw to the outside.

In a preferred embodiment, the swelling nozzle has a cone-shaped space in which the apex lies forward, and a discharge port perforated to the front is formed at the apex of the cone-shaped space and the bottom surface is open to the rear. ; It is inserted into the cone-shaped space of the mold in a cone shape, but the side surface is spaced apart from the inner surface of the cone-shaped space to form an extrusion space, and at the edge of the bottom surface, an inlet through which the mixture transferred from the second screw is delivered to the extrusion space is radially formed. A plurality of casting dies may be included.

In a preferred embodiment, the expansion unit may further include a jig that is attached to the outlet of the expansion machine body at a predetermined interval and prevents bending of the expanded mixture to be discharged to maintain its shape.

In a preferred embodiment, the cutting machine includes a cutting machine rotation shaft exposed to the front surface of the housing in parallel with the rotation shaft of the second screw and a blade extending from the end of the cutter rotation shaft toward the outlet of the expansion nozzle, the blade is obliquely attached at a predetermined angle from the rotating shaft of the cutting machine, is made of stainless steel and has elasticity, and can cut the puffed confectionary while physically contacting the outlet of the puffing nozzle when rotating.

In a preferred embodiment, a cooling air spray nozzle may be further included located below the expansion nozzle to spray cooling air to lower the expansion temperature to control the thickness and texture of the expanded mixture and prevent burning.

In a preferred embodiment, a compressor may be further included to supply cooling air to the cooling air injection nozzles in a dual manner.

In a preferred embodiment, a first motor for driving the first screw inside the enclosure; a second motor driving the second screw; a third motor for driving the cutter; and a fourth cooling motor supplying cooling air to the cooling air spray nozzle. Chains or belts for transmitting rotational power between the rotation shaft of the first screw and the first motor, the rotation shaft and the second motor of the second screw, and the rotation shaft and the third motor of the cutting machine; And it may include a tension regulator for adjusting the tension of the chain or belt.

In a preferred embodiment, a first controller provided on one side of the enclosure to control the operation of the input unit; and a second controller provided on the front surface of the enclosure to control the temperature of the expansion unit and the cutting speed of the cutting unit, including a first screw speed dial controlling a rotational speed of the first screw; and a plurality of switches for turning on/off first to third motors and a fourth cooling motor, wherein the second controller includes: an expansion unit temperature controller configured to control a temperature of the expansion unit; And it may include a cutting speed controller for adjusting the speed of the cutting machine.

The present invention has the following excellent effects.

The organic puff pastry manufacturing method and manufacturing apparatus according to the embodiment of the present invention have the advantage of being able to manufacture organic puff pastry with excellent nutrition and improved palatability by mixing organic brown rice, organic rice bran and fruit and vegetable ingredients.

In addition, it is possible to manufacture organic puffed confectionery of various lengths and thicknesses, and has the advantage of being able to manufacture organic puffed confectionery with good texture by making confectionery of even material.

In addition, there is an advantage that infants can easily and interestingly eat and eat safely by manufacturing straight-shaped sweets.

1 is a flow chart of a method for manufacturing organic puff pastry according to an embodiment of the present invention;
2 is an overall view of an organic puff pastry manufacturing apparatus according to another embodiment of the present invention;
3 is a view showing an expansion unit of an organic puffed confectionery manufacturing apparatus according to another embodiment of the present invention;
4 is a cross-sectional view of a puffing nozzle of an organic puffed confectionery manufacturing apparatus according to another embodiment of the present invention;
5 is a view showing an expansion unit and a cutting machine of an organic puff pastry manufacturing apparatus according to another embodiment of the present invention;
6 is a plan view showing an expansion unit and a cutting machine of an organic puff pastry manufacturing apparatus according to another embodiment of the present invention;
7 is a rear view of an organic puff pastry manufacturing apparatus according to another embodiment of the present invention;
8 is a view showing a first controller of an organic puffed cookie manufacturing apparatus according to another embodiment of the present invention;
9 is a view showing a second controller of the organic puff pastry manufacturing apparatus according to another embodiment of the present invention.

The terms used in the present invention have been selected from general terms that are currently widely used as much as possible, but in certain cases, there are terms arbitrarily selected by the applicant. Therefore, its meaning should be understood.

Hereinafter, the technical configuration of the present invention will be described in detail with reference to preferred embodiments shown in the accompanying drawings.

However, the present invention is not limited to the embodiments described herein and may be embodied in other forms.

Like reference numbers indicate like elements throughout the specification.

1 is a flowchart of a method for manufacturing organic puff pastry according to an embodiment of the present invention.

Referring to FIG. 1, the organic puff pastry manufacturing method according to an embodiment of the present invention is a method of manufacturing puff pastry by adding fruits and vegetables to organic grains and puffing them.

First, organic brown rice, organic rice bran, and fruit and vegetable ingredients are prepared (S100).

The organic brown rice is obtained by drying and threshing rice grown using organic matter without using chemical fertilizers or pesticides, then drying and pulverizing rice peeled from the outer husk.

In addition, the organic brown rice is rich in nutrients, especially high in vitamin B1 and rich in dietary fiber, so it is very good for health, so it is preferable to using other grains.

However, it is not limited thereto, and grains such as white rice, barley, glutinous rice, and black rice may be used.

In addition, the organic rice germ is obtained by separating only the rice germ of organically grown rice, and contains nutrients such as essential amino acids, minerals, calcium, and vitamins necessary for the human body, which are effective for the growth and development of children, and gamma amino butyric acid (GABA ) component has the effect of improving concentration and memory and preventing high blood pressure.

In addition, the fruit and vegetable material is a powder or liquid material obtained by drying and pulverizing fruits such as apples, bananas, and strawberries and vegetables such as carrots, sweet potatoes, and broccoli.

In addition, the reason for adding the fruit and vegetable ingredients is that various nutrients such as vitamins, minerals, and organic acids that are lacking in the organic brown rice or rice bran can be consumed, and the degree of preference can be increased by adding sweetness.

In addition, the grinding degree of the powder can be adjusted according to the desired texture.

In addition, it is preferable to use organically grown organic brown rice, organic rice bran, and fruit and vegetable materials that are good for health and the environment, but are not limited thereto.

Next, the organic brown rice, organic rice bran, and fruit and vegetable ingredients are mixed with each other (S200).

At this time, the mixed mixture is mixed so that the moisture content is 14 to 16% by weight based on the weight of the entire mixture.

In addition, when powder is used instead of liquid, water may be added so that the water content of the entire mixture is 14 to 16% by weight.

Next, the mixture is put into the organic puff pastry manufacturing apparatus 100 to be described later to manufacture organic puff pastry (S300).

In addition, the organic puffed confectionery manufacturing apparatus 100 manufactures organic puffed confectionery as a final product by expanding the mixture, cutting it into a certain size and cooling it.

In addition, the swelling is preferably performed by heating the introduced mixture at a temperature of 110 to 190 ° C and discharging it at room temperature.

This is because the expansion temperature is different for each material used, and the temperature must be adjusted according to the moisture content of the mixture and the environment.

Hereinafter, the organic puff pastry manufacturing apparatus 100 for manufacturing organic puff pastry in the organic puff pastry manufacturing method will be described.

In this regard, Figure 2 is an overall view of an organic puff pastry manufacturing apparatus according to another embodiment of the present invention, Figure 3 is a view showing an enlarged portion of an organic puff pastry manufacturing apparatus according to another embodiment of the present invention, Figure 4 is A cross-sectional view of an expanding nozzle of an apparatus for manufacturing organic puffed confectionery according to another embodiment of the present invention, FIG. 5 is a view showing an expansion unit and a cutter of an organic puffed confectionery manufacturing apparatus according to another embodiment of the present invention, and FIG. 6 is a view of the present invention 7 is a rear view of the organic puffed confectionery manufacturing apparatus according to another embodiment of the present invention, Figure 8 is another embodiment of the present invention 9 is a view showing a second controller of the organic puffed confectionery manufacturing apparatus according to another embodiment of the present invention.

Referring to FIG. 2 , an apparatus 100 for manufacturing organic puff pastry according to another embodiment of the present invention includes a housing 110, an input unit 120, an expansion unit 130, and a cutter 140.

The enclosure 110 defines the appearance of the organic puff pastry manufacturing apparatus of the present invention, and is a case in which the input unit 120, the expansion unit 130, and the cutter 140 can be mounted.

The input unit 120 is provided on the top of the housing 110 to receive the mixture and performs a transfer function, and includes an input unit hopper 121, a first screw 122 and a transfer pipe 123. .

In addition, the input unit hopper 121 is a funnel-shaped hopper that is open at the top and bottom and narrows toward the bottom.

In addition, the first screw 122 is provided on the lower side of the input unit hopper 121 to adjust the moving speed according to the insufficient input amount of the input mixture and discharge it constantly.

In addition, the mixture may be secondarily mixed and transported while being transported by the rotation of the first screw 122 .

In addition, the transfer pipe 123 drops the mixture transferred through the first screw 122 and transfers it to the expansion unit 130 .

Here, the transfer pipe 123 drops the mixture discharged from the first screw 122 from a predetermined height and supplies it to the expansion unit 130, while the falling mixture is put into the expansion unit 130 Once again, there is a mixed effect.

The expansion unit 130 is provided on the front surface of the enclosure 110 and functions to receive and expand the mixture transferred from the input unit 120, and includes an expansion unit hopper 131, an expansion unit body 132, A second screw 133 and a swelling nozzle 134 are included.

In addition, the expansion unit hopper 131 is provided under the transfer pipe 123 to receive the mixture falling from the transfer pipe 123 .

In addition, the expander main body 132 heats the mixture introduced through the expander hopper 131 .

In addition, a heating wire (not shown) for heating the expander body 132 is embedded in the expander body 132 .

In addition, the second screw 133 is provided inside the expander main body 132 and rotates to move the heated mixture.

In addition, the expansion nozzle 134 is provided at the front end of the expansion machine body 132 and is transported by the second screw 133 to discharge and expand the heated mixture to the outside.

As shown in FIGS. 3-4 , the swelling nozzle 134 includes a mold 135 and a casting die 136 .

In addition, the inside of the mold 135 is formed with a cone-shaped space in which the apex lies toward the front, an outlet 135a perforated in the front is formed at the apex of the cone-shaped space, and the bottom surface is open to the rear.

In addition, the mold 135 may be coupled to the inflator body 132 through a bolt B.

In addition, the casting die 136 is inserted into the cone-shaped space in a cone shape, and the side surface is spaced apart from the inner surface of the cone-shaped space to form an extrusion space, and the mixture transferred from the second screw 133 is formed at the edge of the bottom surface. A plurality of inlets 136a to be delivered to the extrusion space are radially formed.

That is, the mixture heated while being transferred through the second screw 133 flows into the inlet 136a of the casting die 136 and is spaced apart from the extrusion space between the mold 135 and the casting die 136. It is transported through and expanded while being discharged to the outside through the outlet 135a.

Therefore, the mixture transferred from the second screw 133 contacts the entire outer surface of the casting die 136 and is extruded, so that heat is applied evenly to the entire mixture to make confectionery of even material, so the texture is good. there is.

In addition, the puffing unit 130 may further include a jig 137 for preventing the puffed and discharged confectionery from bending to maintain its shape.

As shown in FIGS. 5 and 6, the jig 137 is attached to one side of the front side of the expander main body 132, and the discharge port allows the blade 142 to pass through the discharged confectionery 10. A blade moving space is formed in front of 135a.

In addition, the jig 137 is detachable and can have various lengths, and through this, confectionery, which is a final product, can be manufactured in various lengths.

This is because the confectionary that is just expanded and discharged becomes hard while being exposed to room temperature for several seconds, but if it falls before it is hardened and collides with the floor or pre-cut confectionery, it is difficult to maintain a straightness because it is bent. This is to ensure that it can be cut while maintaining its shape.

The cutting machine 140 cuts the confectionery that has been expanded and discharged from the expansion unit 130 to a certain length to produce organic puffed confectionery as a final product.

In addition, the cutter 140 includes a rotary shaft 141 and a blade 142.

In addition, the rotary shaft 141 of the cutter is positioned parallel to the rotary shaft of the second screw 133 and is exposed to the front surface of the housing 110.

In addition, the blade 142 may be provided with one extending from the end of the rotary shaft 141 toward the discharge port 135a of the expanding nozzle 134 or in multiple directions extending in different directions.

In addition, the blade 142 is attached obliquely at a predetermined angle from the rotary shaft 141 of the cutting machine, and has elasticity as a stainless material.

Through this, when the blade 142 rotates, it is possible to cut the puffed snack while physically contacting the outlet 135a of the puffing nozzle 134.

This is to ensure that the straightness of the expanded confectionary is maintained by the blade 142 physically contacting the outlet 135a and to prevent debris from being cut.

On the other hand, the organic puff pastry manufacturing apparatus 100 according to another embodiment of the present invention further includes a cooling air spray nozzle 150 for adjusting the thickness and texture of the mixture heated through the expansion unit 130 and preventing burning. can include

The cooling air blowing nozzle 150 is located below the expanding nozzle 134 and sprays cooling air toward the expanding nozzle 134 .

In addition, the cooling air spray nozzle 150 may be additionally provided at a lower portion of the inflator body 132 to cool the temperature of the inflator body 132 .

Through this, the temperature of the puffing nozzle 134 and the puffer main body 132 is cooled, thereby lowering the puffing temperature to adjust the thickness and texture of the puffed mixture, and prevents the heated mixture from overheating and burning.

Meanwhile, in the present invention, the first motor 124 drives the first screw 122, the second motor 138 drives the second screw 133, and the third motor drives the cutter 140. 143 and a fourth cooling motor 151 supplying cooling air to the cooling air spray nozzle 150 are provided inside the enclosure 110 .

In addition, the present invention may further include a compressor 152 for supplying cooling air to the cooling air spray nozzle 150 separately from the fourth cooling motor 151. In this case, the expansion nozzle with stronger cooling air (134) can be cooled.

In addition, when two cooling air injection nozzles 150 are provided, the fourth cooling motor 151 may supply cooling air to one of the cooling air injection nozzles, and the cooling air may be supplied to the other cooling air injection nozzle. A compressor 152 may supply cooling air.

In addition, as shown in FIG. 7, the rotation shaft 122a and the first motor 124 of the first screw 122, the rotation shaft 133a and the second motor 138 of the second screw 133, the Power is transmitted to the rotary shaft 141 and the third motor 143 of the cutting machine 140 by the chain 139, but it can be replaced by a belt.

In addition, a tension regulator 139a for adjusting the tension of the chain 139 may be further included inside the enclosure 110 .

In detail, the tension controller 139a may contact the chain 139 to adjust the degree of pushing the chain 139 and adjust the tension of the chain 139 .

Through this, even if the chain becomes loose by adjusting the tension of the chain 139, it is possible to effectively transmit power by maintaining an appropriate tension.

Meanwhile, in the organic puff pastry manufacturing apparatus 100 according to another embodiment of the present invention, the first controller 160 for controlling the operation of the input unit 120 and the temperature of the expansion unit 130 and the cutting machine 140 ) It may include a second controller 170 for controlling the cutting speed.

The first controller 160 is attached to one side of the housing 110 and controls the operation of the input unit 120 .

As shown in FIG. 8 , the first controller 160 includes a first screw speed dial 161 and a plurality of switches that control the rotational speed of the first screw 122 .

In addition, by adjusting the first screw speed dial 161, the amount of the mixture transferred from the input unit 120 can be adjusted to adjust the thickness of the final product, organic puff pastry.

In addition, the switches include a main power switch 162, a first motor switch 163 that turns on/off the first motor, a second motor switch 164 that turns on/off the second motor, and a third motor that turns on/off It may include a third motor switch 165, a fourth cooling motor switch 166 that turns on/off the fourth cooling motor, and a temperature controller switch 167.

In addition, the first controller 160 includes the main power light 162a indicating whether the main power switch 162 is operating, and the second motor light 164a indicating whether the second motor switch 164 is operating. and a temperature controller light 167a indicating whether the temperature controller switch 167 is operating.

The second controller 170 is attached to the front of the housing 110 to conveniently control the expansion unit 130 and the cutting machine 140 provided on the front of the housing 110, and the expansion unit 130 ) Control the temperature and the cutting speed of the cutter 140.

As shown in FIG. 9 , the second controller 170 includes a temperature controller 171 for controlling the temperature of the expansion unit 130 and a cutter speed controller 172 for controlling the rotational speed of the cutter 140 includes

Also, the temperature controller 171 may adjust the temperature of the expansion unit 130 after turning on the temperature controller switch 167 of the first controller 160 .

Through this, the mixture can be heated and expanded at an appropriate temperature according to the type and environment of the mixture introduced through the input unit 120 .

In addition, the cutter speed controller 172 turns on the third motor switch 166 in the first controller 160 and double turns on the third motor switch 173 provided in the second controller 170, and then The rotational speed of the cutter 140 can be adjusted.

In addition, the reason why the third motor switch 173 is also provided in the second controller 170 is to conveniently and safely use the cutter 140 provided on the front of the housing 110.

Through this, by adjusting the rotational speed of the cutting machine 140, the length of the organic puff pastry, which is the final product, can be adjusted.

In addition, the second controller 170 includes a fourth cooling motor 174 capable of checking whether the fourth cooling motor 151 supplying cooling air to the cooling air spray nozzle 150 is on/off. do.

Therefore, the organic puff pastry manufacturing method and manufacturing apparatus according to the embodiment of the present invention have an excellent effect of producing organic puff pastry with improved nutritional quality and improved palatability by mixing organic brown rice, organic rice bran, and fruit and vegetable ingredients. there is.

In addition, it is possible to manufacture organic puffed confectionery of various lengths and thicknesses, and there is an excellent effect of manufacturing organic puffed confectionery with good texture by making confectionery of even material.

In addition, there is an excellent effect that infants can easily and interestingly eat and consume safely by manufacturing linear sweets.

As reviewed above, the present invention has been illustrated and described as a preferred embodiment, but is not limited to the above-described embodiments, and to those skilled in the art within the scope of not departing from the spirit of the present invention Various changes and modifications will be possible.

100: organic puff pastry manufacturing device 110: housing
120: input unit 121: input unit hopper
122: first screw 123: transfer pipe
124: first motor 130: expansion unit
131: expansion unit hopper 132: expansion machine body
133: second screw 134: swelling nozzle
135: mold 135a: outlet
136: casting die 136a: inlet
137: jig 138: second motor
139: chain 139a: tension regulator
140: cutting machine 141: cutting machine axis of rotation
142: blade 143: third motor
150: cooling air spray nozzle 151: fourth cooling motor
152: compressor 160: first controller
161: first screw speed dial 162: main power switch
162a: main power switch, etc. 163: first motor switch
164: second motor switch 164a: second motor, etc.
165: third motor switch 166: fourth cooling motor switch
167: temperature controller switch 167a: temperature controller, etc.
170: second controller 171: temperature controller
172: cutter speed controller 173: third motor switch
174: fourth cooling motor, etc. B: bolt

Claims (12)

Preparing organic brown rice, organic rice bran and fruit and vegetable ingredients;
mixing the organic brown rice, the organic rice bran, and the fruit and vegetable ingredients to form a mixture;
An organic puff pastry manufacturing method comprising the step of preparing an organic puff pastry by introducing the mixture into an organic puff pastry manufacturing apparatus to expand it, then cutting it into a predetermined size and cooling it.
According to claim 1,
Organic puff pastry manufacturing method, characterized in that the fruit and vegetable material is liquid or powder.
According to claim 2,
In the step of making the mixture, the organic puff pastry manufacturing method, characterized in that the moisture content of the mixture is 14 to 16% by weight relative to the weight of the total mixture.
According to claim 3,
The method of manufacturing organic puffed confectionery, characterized in that the swelling is performed by heating the introduced mixture at a temperature of 110 to 190 ° C.
In the organic puff pastry manufacturing method of any one of claims 1 to 4,
The organic puff pastry manufacturing device
A housing defining the appearance of the organic puff pastry manufacturing device;
an input unit provided at an upper portion of the enclosure to receive the mixture and to control and transfer the mixture;
an expansion unit provided on the front surface of the housing to receive and expand the mixture transferred from the input unit and discharge the expanded confectionery; and
A cutting machine provided on the front surface of the housing to cut the puffed confectionery discharged from the expansion unit to a certain length to produce organic puffed confectionery as a final product,
The input part
a hopper into which the mixture is introduced;
A first screw for moving the mixture introduced into the input unit hopper;
A transfer pipe for transferring the mixture moved through the first screw,
The swelling part
an expansion unit hopper receiving the mixture falling from the transfer pipe;
an expander main body for heating the mixture introduced through the expansion unit hopper;
A second screw for moving the heated mixture inside the expander body; and
Organic puffed confectionery manufacturing apparatus comprising a puffing nozzle provided at the front end of the puffer body and transported by the second screw to discharge and expand the heated mixture to the outside.
According to claim 5,
The swelling nozzle is
A cone-shaped space in which the apex of the swelling nozzle lies forward is formed in the inside of the swelling nozzle, a mold having a front surface perforated at the apex of the cone-shaped space and a bottom surface open to the rear;
It is inserted into the cone-shaped space of the mold in a cone shape, but the side surface is spaced apart from the inner surface of the cone-shaped space to form an extrusion space, and at the edge of the bottom surface, an inlet through which the mixture transferred from the second screw is delivered to the extrusion space is radially formed. Organic puff pastry manufacturing apparatus comprising a plurality of casting dies.
According to claim 6,
Organic puffed confectionery manufacturing apparatus, characterized in that the expansion unit further comprises a jig attached to the outlet of the expansion machine body at a predetermined interval and maintaining the shape by preventing bending of the mixture discharged after being expanded.
According to claim 7,
The cutter includes a cutter rotation shaft exposed to the front surface of the housing in parallel with the rotation shaft of the second screw and a blade extending from an end of the cutter rotation shaft toward the outlet of the expansion nozzle,
The blade is obliquely attached at a predetermined angle from the cutter rotation axis, has elasticity as a stainless material, and cuts the puffed confectionery while physically contacting the outlet of the puffing nozzle when rotating Organic puffed confectionery manufacturing device, characterized in that .
According to claim 8,
Organic puffed confectionery manufacturing apparatus, characterized in that it further comprises a cooling air spray nozzle located at the bottom of the puffing nozzle to spray cooling air to adjust the thickness and texture of the puffed mixture and lower the puffing temperature to prevent burning.
According to claim 9,
Organic puffed confectionery manufacturing apparatus, characterized in that it further comprises a compressor for supplying cooling air to the cooling air injection nozzle in dual.
According to claim 10,
A first motor driving the first screw inside the enclosure;
a second motor driving the second screw;
a third motor for driving the cutter;
a fourth cooling motor supplying cooling air to the cooling air spray nozzle;
Chains or belts for transmitting rotational power between the rotation shaft of the first screw and the first motor, the rotation shaft and the second motor of the second screw, and the rotation shaft and the third motor of the cutting machine; and
Organic puff pastry manufacturing apparatus, characterized in that it comprises a tension regulator for adjusting the tension of the chain or belt.
According to claim 11,
A first controller provided on one side of the enclosure to control the operation of the input unit; and
A second controller provided on the front surface of the enclosure to control the temperature of the expansion unit and the cutting speed of the cutting unit,
The first controller
a first screw speed dial controlling a rotational speed of the first screw; and
Including a plurality of switches for turning on / off the first to third motors and the fourth cooling motor,
The second controller
an expansion unit temperature controller for adjusting the temperature of the expansion unit; and
Organic puff pastry manufacturing apparatus comprising a cutting speed controller for adjusting the speed of the cutting machine.

Images