KR200346481Y1 - Apparatus for manufacturing corn and buckwheat noodles - Google Patents

Abstract

The present invention is to prepare noodles with grain flour consisting of non-wheat flour, such as corn and buckwheat, and prepares noodles in a fully cooked state as the dough is made by self-heating at the mixing of raw materials and steaming, without a separate energy source. Therefore, the present invention relates to a corn and soba noodle manufacturing apparatus which can easily and easily eat corn and soba noodles, and in particular, a first hopper, a first hopper communicating with the first housing, and a dough screw built up inside the first housing. And a raw material mixing and steaming unit including a first coolant housing installed along an outer circumferential surface of the first housing; A second housing, a second hopper communicating with an outer circumferential surface of the second housing, a transfer screw built in the second housing, a second coolant housing provided along the outer circumferential surface of the second housing, and a lower portion of the second housing. Dough and noodle cooling unit comprising a 'b' shaped pipe for forming the noodle noodle of a predetermined thickness through the installed noodle noodle thickness control member, and a cooling fan for cooling the noodle formed through the thickness adjustment member; A power generation and transmission unit for transmitting power generated from a driving motor through a pulley and a belt to rotate the dough screw and the transfer screw; It will be equipped with.

Description

Apparatus for manufacturing corn and buckwheat noodles}

The present invention is to prepare noodles with grain flour consisting of non-wheat flour, such as corn and buckwheat, and prepares noodles in a fully cooked state as the dough is made by self-heating at the mixing of raw materials and steaming, without a separate energy source. Accordingly, the present invention relates to an apparatus for producing corn and soba noodles, which can be easily and conveniently eaten with corn and soba noodles, and which has a taste unique to corn and soba noodles. A first hopper communicating with an outer circumferential surface thereof, a dough screw rotatably constructed in the first housing, and a first coolant housing having a coolant inlet and an outlet formed on the outer circumferential surface thereof and installed along the outer circumferential surface of the first housing; Raw material mixing and steaming; A second housing provided with a dough discharge port at the distal end, a second hopper communicating with an outer circumferential surface of the second housing, a transfer screw rotatably built in the second housing, and a cooling water inlet and an outlet on the outer circumferential surface of the second housing; And a second cooling water housing installed along the outer circumferential surface of the second housing, a 'b' shaped pipe which is connected to the second housing to form a noodle noodle having a predetermined thickness through the noodle noodle noodle thickness adjusting member installed at the lower part, and on the frame. Dough material transfer and noodle cooling unit including a cooling fan installed to cool the noodles formed through the thickness control member; A power generation and transmission unit for transmitting power generated from a driving motor through a pulley and a belt to rotate the dough screw and the transfer screw; It relates to a manufacturing apparatus of corn and buckwheat noodles, characterized in that provided with.

In general, noodles are manufactured using flour as a main ingredient, but efforts have been made to prepare noodles using new raw materials in order to meet various tastes of modern people. At present, such as corn, buckwheat, barley, rice, brown rice, etc. Noodles using various raw materials are introduced.

Among them, corn is distributed in the form of processed products such as popcorn, canned food, and starch as food in the US and Europe, or used as animal feed. In Korea, most of the corn is cooked or grilled for distribution. R & D on processing is insufficient.

On the other hand, buckwheat contains 10 ~ 13% of protein similar to gluten, casein, etc. found in flour, and contains various minerals and trace vitamins in large amounts compared to flour or rice. Is getting.

Since conventional noodles rely on imports for almost the entire amount of flour as a raw material, manufacturing noodles using corn, buckwheat, barley, rice, and brown rice is truly a breakthrough, and unlike conventional flour noodles, it has a unique taste and nutritional value and thus high blood pressure. It is also good for preventing adult diseases such as diabetes.

However, in the production of conventional noodles, the dough is processed into a noodle shape suitable for eating only, and the processed noodles need to be cooked separately or boiled again, and in particular, to prepare corn and soba noodles. In the case of corn or buckwheat, a variety of additives such as flour, barley flour, or rice flour are mixed, there is a problem that does not have a unique taste of corn or buckwheat.

In addition, a power supply connected to the energy source together with a separate energy source such as a heating coil or nichrome wire to knead and steam a mixture of raw materials such as corn or buckwheat, water and other additives As required, a lot of time and cost are required for the maintenance of the manufacturing apparatus, and the dough conveyed by the screw is not heated enough, and there is a problem in that it is manufactured in a less cooked state.

Therefore, the present invention has been devised to solve the above problems, and the object of the present invention is to prepare the noodles in a fully cooked state by making the dough as a self-heating in the raw material mixing and steaming, easy and simple To provide an apparatus for producing edible corn and soba noodles.

Another object of the present invention is to provide a corn and soba noodle manufacturing apparatus which has a unique taste of corn and soba, and can reduce the time and cost according to the maintenance of the manufacturing apparatus.

1 is a front sectional view showing a manufacturing apparatus of corn and soba noodles according to the present invention.

FIG. 2 is a front sectional view showing raw material mixing and steaming in the apparatus for producing corn and soba noodles shown in FIG. 1; FIG.

3 is a perspective view showing a dough screw in the raw material mixing and steaming unit shown in FIG.

4 is a cross-sectional view taken along the line A-A in FIG.

5 is a cross-sectional view taken along the line B-B in FIG. 2.

<Explanation of symbols for main parts of drawing>

21: 1st housing 22: 1st hopper

23: dough screw 24: first coolant housing

26 solenoid valve 27 temperature sensor

31: 2nd housing 32: 2nd hopper

33 feed screw 34 second coolant housing

37: thickness control member 38: cold air fan

41,42: Drive motor 43,44: Rotating shaft

The present invention for achieving the above object, the first housing is provided with a dough discharge port in the front end, the first hopper communicating with the outer peripheral surface of the first housing, the dough rotatably built up inside the first housing A raw material mixing and steaming unit including a screw, a first coolant housing having a coolant inlet and an outlet on an outer circumferential surface thereof and installed along an outer circumferential surface of the first housing; A second housing provided with a dough discharge port at the distal end, a second hopper communicating with an outer circumferential surface of the second housing, a transfer screw rotatably built in the second housing, and a cooling water inlet and an outlet on the outer circumferential surface of the second housing; And a second cooling water housing installed along the outer circumferential surface of the second housing, a 'b' shaped pipe which is connected to the second housing to form a noodle noodle having a predetermined thickness through the noodle noodle noodle thickness adjusting member installed at the lower part, and on the frame. Dough material transfer and noodle cooling unit including a cooling fan installed to cool the noodles formed through the thickness control member; A power generation and transmission unit for transmitting power generated from a driving motor through a pulley and a belt to rotate the dough screw and the transfer screw; Characterized in that it has been provided.

Hereinafter, with reference to the accompanying drawings will be described the present invention in more detail.

1 is a front sectional view showing a corn and soba noodle manufacturing apparatus according to the present invention, Figure 2 is a front sectional view showing a raw material mixing and steaming unit in the manufacturing apparatus of corn and soba noodles shown in Figure 1, 3 is a perspective view showing a dough screw in the raw material mixing and steaming unit shown in FIG.

4 is a cross-sectional view taken along the line AA in FIG. 2, FIG. 5 is a cross-sectional view taken along the line BB in FIG. 2, as shown in the manufacturing apparatus of corn and soba noodles according to the present invention is the dough discharge port ( 25 is installed, the first housing 21, the first hopper 22 communicated with the outer circumferential surface of the first housing 21, and the dough screw rotatably built up inside the first housing 21 ( 23 and a raw material mixing and steaming unit 20 having a coolant inlet 24a and an outlet 24b on its outer circumferential surface and having a first coolant housing 24 installed along the outer circumferential surface of the first housing 21; It is rotatable inside the second housing 31, the second hopper 32 is in communication with the outer circumferential surface of the second housing 31, the dough discharge port 35 is provided at the front end; A second cooling water housing 34 provided along the outer circumferential surface of the second housing 31, having a conveying screw 23, and a cooling water inlet 34a and an outlet 34b disposed on an outer circumferential surface thereof. Connected to the 31 and the 'n' shaped pipe 36 to form a cotton noodle of the predetermined thickness through the noodle noodle thickness adjusting member 37 installed in the lower, and installed on the frame (F) the thickness adjusting member 37 Dough transfer and noodle cooling unit 30 including a cooling fan 38 for cooling the noodle to be molded through; Power generated from the driving motors 41 and 42 is transmitted through the pulleys 45 and 46 and the belts 47 and 48 to generate and transmit the power to rotate the dough screw 23 and the transfer screw 33. 40);

The raw material mixing and steaming unit 20 is the first housing 21 having a hollow cylindrical shape is bolted on the frame (F) above the base (T), the upper end of one side of the outer peripheral surface of the first housing 21 The first hopper 22 into which corn or buckwheat flour and water and starch are introduced into the raw material is communicated, and the dough screw 23 is rotatably arranged inside the first housing 21. (23) has a wing (23a) is formed in 4/5 of the entire length of the outer peripheral surface gradually narrowing the bone along one direction, and has a direction opposite to the blade (23a) on 1/5 of the entire length of the outer peripheral surface The wing 23b is formed.

In addition, a first coolant housing 24 is fixedly installed along a circumference of an outer circumferential surface of the first housing 21, and a coolant inlet 24a and an outlet are formed at upper and lower outer circumferential surfaces of the first coolant housing 24. 24b are communicated with each other, and the discharge port 25 having a plurality of discharge holes 25a for discharging the dough is fixed at the front end of the first housing 21, wherein the discharge holes 25a It is preferable to make diameter into about 4-5 mm.

In addition, a solenoid valve 26 controlled by a controller (not shown) is connected to the coolant outlet 24b of the first coolant housing 24, and a temperature sensor 27 is provided on the other side of the upper outer circumferential surface of the first housing 21. ) Is mounted.

The dough transfer and noodle cooling unit 30 is the second housing 31 having the same shape as the first housing 21 is bolted to the frame (F) on the base (T), the second housing ( The second hopper 32 in which the dough from the discharge port 25 falls on the upper end of one side of the outer circumferential surface 31 is in communication with each other, and the transfer screw 23 is rotatably arranged inside the second housing 31. Lose.

In addition, the second coolant housing 34 is fixedly installed along one circumference of the outer circumferential surface of the second housing 31, and the coolant inlet 34a and the outlet are formed at one side of the upper and lower outer circumferential surfaces of the second coolant housing 34. 34b are communicated with each other, and the discharge port 35 having a plurality of discharge holes 35a for discharging the dough is fixed in front of the second housing 31, wherein the discharge hole 35a It is preferable to make diameter into about 2-3 mm.

In addition, the n-shaped pipe 36 is connected to the front end of the second housing 31, the n-side noodle thickness adjusting member 37 through which a plurality of holes through the lower portion of the 'b' shaped pipe 36 That is, an extruded die is mounted to form a noodle having a desired thickness, for example, 1 mm, and a cooling fan 38 fixed on the frame F is formed through the thickness adjusting member 37. The hot noodles are cooled.

The power generating and transmitting unit 40 has drive motors 41 and 42 fixedly installed at upper ends of the base T, respectively, and is mounted on the rotation shafts 43 and 44 of the drive motors 41 and 42. Belts 47 and 48 are connected to pulleys 45 and 46 and pulleys 45 and 46 mounted on shafts 23c and 33a mounted on the kneading screw and the transfer screw 23 and 33, respectively. In the figure, reference numeral 28 is a connecting pipe, 39a, 39b is a pipe, and 50 is a coolant pump.

Hereinafter, the operation of the present invention having the configuration as described above.

First, the first hopper 22 may be added to 40 to 50% by weight of water with respect to 100% by weight of the maize crushed corn and hulls removed from 100 to 200 mesh, more preferably 150 mesh or less. Injecting and operating the driving motor 42, the corn and water are mixed by the press-in and rotation of the dough screw 23, this mixture is seated in the bone of the dough screw 23, the first housing ( Press-fit to the tip side of 21).

In this case, the amount of the water to be limited to 40 to 50% by weight is a preferable addition range for smooth steaming or kneading the raw materials, and when it is contained in 40% by weight or less, it is difficult to steam or knead smoothly due to lack of moisture. And, if it contains more than 50% by weight, the excess moisture, steaming or kneading may become weak in the strength of the noodles in the post-process.

At this time, since the blades 23a and 23b of the dough screw 23 have different advancing directions and have a shape in which the valleys of the blade 23a gradually narrow, the dough screw 23 rotating at about 400 rpm Due to the high pressure friction heat is generated while the mixture is subjected to high pressure at the site where both wings 23a and 23b are in contact with each other, and the frictional heat heats the mixture to naturally mix and steam.

As described above, the corn dough in the pulled state is formed through the discharge hole 25a and dropped through the connecting pipe 28 and the second hopper 32, and then rotated by the driving motor 41. The noodle noodle thickness adjusting member 37 moves forward while being press-fitted by a feed screw 33 and passes through the discharging hole 35a and the 'A'-shaped pipe 36 through the distal end of the second housing 31. ) To prepare a fully cooked noodles with noodles of about 1 mm thick.

Next, 40-50% by weight of water and 2-5% by weight of starch are introduced through the first hopper 22 with respect to 100% by weight of the dried buckwheat crushed to 150 mesh or less, and the driving motor 42 ), The buckwheat, starch and water are mixed by the dough screw 23, and this mixture is press-fitted to the front end side of the first housing 21.

At this time, the addition amount of the starch is limited to 2 to 5% by weight, the buckwheat is almost no viscosity, the addition range for increasing the adhesion of the buckwheat with the water, when the starch is 2% by weight or less the addition effect is insignificant When added at 5 wt% or more, the taste of soba may not be inherent.

On the other hand, the press-moved mixture is a high temperature friction heat is generated while the mixture is subjected to a high pressure at the site where both wings (23a, 23b) in contact with each other by the kneading screw 23, this frictional heat is heated to mix the mixture naturally And steaming takes place.

In this way, the buckwheat dough in the pulled state is molded through the discharge hole 25a and dropped through the connecting pipe 28 and the second hopper 32, and then pressed forward by the feed screw 33. To the through the distal end of the second housing 31 through the discharge hole (35a), the 'b' shaped pipe 36 through the noodle noodle thickness adjusting member 37 through the noodle noodle thickness of about 1mm thick Noodles are prepared in a fully cooked state.

On the other hand, after checking the temperature inside the first housing 21 through the temperature sensor 27 in this process, if a set temperature, for example, a temperature of about 100 ℃ or more is detected, the solenoid valve ( 26) to control the cooling water inlet and outlet through the cooling water pump (50).

As described above, according to the present invention, in preparing corn and buckwheat noodles, corn or buckwheat flour is made of noodles as a mature state through raw material mixing and steaming, and dough transfer and noodle cooling. It is easy to eat without the need for special cooking process such as boiling or boiling buckwheat noodles, and it has a unique taste of corn or buckwheat without corn or buckwheat and various additives such as flour, barley flour or rice flour. It is effective to eat noodles.

In addition, a mixture of raw materials such as corn and buckwheat, water, and other additives is kneaded and steamed by a raw material mixing and steaming unit that generates high temperature frictional heat, and therefore, separate energy sources such as heating coils and nichrome wire, Since there is no need for a connected power supply, there is a useful effect that the time and cost of maintenance of the manufacturing apparatus is reduced.

Claims (3)

In the manufacturing apparatus of corn and soba, It is rotatable inside the first housing 21, the first hopper 22 which is in communication with the outer peripheral surface of the first housing 21, the dough discharge port 25 is provided at the front end And a first cooling water housing (24) having a dough screw (23), and a cooling water inlet (24a) and an outlet (24b) on the outer circumferential surface and installed along the outer circumferential surface of the first housing (21). Steaming unit 20; It is rotatable inside the second housing 31, the second hopper 32 is in communication with the outer circumferential surface of the second housing 31, the dough discharge port 35 is provided at the front end; A second cooling water housing 34 provided along the outer circumferential surface of the second housing 31, having a conveying screw 23, and a cooling water inlet 34a and an outlet 34b disposed on an outer circumferential surface thereof. Connected to the 31 and the 'n' shaped pipe 36 to form a cotton noodle of the predetermined thickness through the noodle noodle thickness adjusting member 37 installed in the lower, and installed on the frame (F) the thickness adjusting member 37 Dough transfer and noodle cooling unit 30 including a cooling fan 38 for cooling the noodle to be molded through; Power generated from the driving motors 41 and 42 is transmitted through the pulleys 45 and 46 and the belts 47 and 48 to generate and transmit the power to rotate the dough screw 23 and the transfer screw 33. 40); Corn and buckwheat noodles manufacturing apparatus, characterized in that provided with. The method of claim 1, The dough screw 23 has a wing 23a which gradually narrows its valley along one direction at 4/5 of the entire length of the outer circumferential surface thereof, and is opposed to the wing 23a at 1/5 of the entire length of the outer circumferential surface thereof. Apparatus for producing corn and soba noodles, characterized in that the wing (23b) having a direction is formed. The method of claim 1, The solenoid valve 26 for controlling the flow rate of the cooling water is installed at the cooling water discharge port 24b of the first cooling water housing 24, and the temperature sensor 27 is mounted at one side of the outer circumferential surface of the first housing 21. Corn and buckwheat noodles manufacturing apparatus characterized in that.