KR102850816B1 - Device for producing Kimchi chips - Google Patents

Abstract

The present invention relates to a kimchi confectionery manufacturing device, comprising: a steaming unit having a steaming conveyor that infinitely rotates a steaming belt that spreads thin dough to a certain size and thickness, and a steaming chamber that steams the thin dough while the steaming belt passes through it; a cutting unit that cuts the steamed dough discharged from the steaming unit in horizontal and vertical directions; a drying unit having a drying chamber installed so that the steamed dough discharged from the cutting unit is dried while passing through it; and a conveying conveyor installed so that the conveying belt that transfers the steamed dough discharged from the steaming unit passes through the cutting unit, the drying unit, and the cooling unit, thereby significantly shortening the confectionery manufacturing time and improving productivity.

Description

Rice flour kimchi chip manufacturing device {Device for producing kimchi chips}

The present invention relates to a device for manufacturing kimchi cookies, and more specifically, to a rice flour kimchi cookie manufacturing device that steams dough and then sequentially sprays hot air and cold air to produce chip-shaped cookies in a short period of time.

Snacks are typically manufactured in the form of flat, consistent-sized chips, thin sheets, or biscuits, which can be fried, baked, or dried. These snacks can vary in flavor and texture depending on the dough ingredients and the ingredients added to it. These snacks are characterized by their crunchy texture, making them easy to eat and a popular choice.

Meanwhile, as one of the devices for manufacturing snacks, there may be a drying type device for manufacturing snacks that steams thinly rolled out dough, dries it with hot air, and then cools it at room temperature.

For example, a conventional dry confectionery manufacturing device may be configured such that dough is evenly spread on a support plate installed on a conveyor belt, then cut into a certain size, the support plate enters a hot air drying room where the dough is dried, and the confectionery discharged from the hot air drying room is cooled while moving back and forth at room temperature and then packed into a bag.

However, conventional dry confectionery manufacturing equipment requires high-temperature hot air and a long hot air drying room to completely dry steamed dough in a hot air drying room, and is manufactured to move the hot air-dried confectionery over a long distance for a long time to cool it down at room temperature, which causes the confectionery manufacturing equipment to become large and lengthen the confectionery manufacturing time.

Republic of Korea Publication Patent No. 10-2002-0072700 (published on September 18, 2002) Republic of Korea Patent No. 10-0419309 (announced on February 19, 2004)

The purpose of the present invention, which was devised to solve the above-mentioned problems, is to provide a rice flour kimchi confectionery manufacturing device that significantly shortens the confectionery manufacturing time and improves productivity by steaming the dough, drying it with hot air, and then cooling it with cold air.

In order to achieve the above-described object, a rice flour kimchi cookie manufacturing device according to the present invention may include a steaming unit having a steaming conveyor that infinitely rotates a steaming belt that spreads a thin dough to a certain size and thickness, and a steaming chamber that steams the thin dough while the steaming belt passes through it; a cutting unit that cuts the steamed dough discharged from the steaming unit in horizontal and vertical directions; a drying unit having a drying chamber installed so that the steamed dough discharged from the cutting unit is dried while passing through it; and a transfer conveyor installed so that a transfer belt that transfers the steamed dough discharged from the steaming unit passes through the cutting unit, the drying unit, and the cooling unit.

Here, the cooling unit may further include a second blower installed inside the drying chamber and blowing cold air over the transported dry dough, and an air conditioner installed outside the drying chamber to supply cold air to the second blower.

And the second blower may include a second inlet connected to the air conditioner and into which cold air is introduced, and a second blower having a circular or elliptical shape on a plane and having a gap formed along the central portion for cold air discharge so that cold air flowing from the second inlet is discharged downward and surrounding low-temperature air is blown according to Bernoulli's principle.

Additionally, the steaming unit may further include a dough detection module between the steaming conveyor and the transfer conveyor. In this case, the dough detection module may include a lighting device that shines light toward the steaming dough being transferred from the steaming conveyor to the transfer conveyor, and a camera that photographs the illuminated area to obtain transparency data of the steaming dough.

In addition, the drying unit may further include a first blower installed inside the drying chamber and blowing hot air over the conveyed thin dough, and a heater installed outside the drying chamber to supply hot air to the first blower.

And the first blower may include a first inlet connected to a heater and into which hot air is introduced, and a first blower having an elliptical shape on a plane and having a gap formed along the central portion for hot air discharge so that hot air flowing from the first inlet is discharged downward and surrounding high-temperature air is blown according to Bernoulli's principle.

Additionally, the cutting unit may include a vertical cutting unit that cuts the steamed dough placed on the conveying belt at regular intervals in the vertical direction, which is the conveying direction, and a horizontal cutting unit that is positioned near the first knife and cuts the steamed dough at regular intervals in the horizontal direction.

And the vertical cutter may include a rotating shaft installed to rotate in place across the steamed dough being transported, and a first knife having a disk shape with its center fixed to the rotating shaft and arranged at regular intervals so that its edge cuts the steamed dough.

The cross-cutting device may include a guide member fixed across the steamed dough being transported, a reciprocating member installed to reciprocate along the guide member, and a second blade having a disc-shaped support installed on the lower body of the reciprocating member. At this time, while the reciprocating member reciprocates, the edge of the second blade may perform a process of cutting the steamed dough once.

In addition, the steaming unit may include a dough receiving portion containing thin dough, a distribution nozzle having an opening valve installed at the bottom of the dough receiving portion to drop a certain amount of thin dough over a certain period of time, a steaming conveyor that infinitely rotates a steaming belt on which thin dough is spread to a certain thickness through the distribution nozzle, and a steaming chamber installed to steam the thin dough as the steaming belt passes through it.

And the steaming chamber may include a steam supply hose installed to supply external steam for steaming to the inside, and a first moisture discharge hose installed to discharge water accumulated on the inside floor as internal steam is liquefied to the outside.

Meanwhile, the kimchi snack manufacturing device according to the present invention may further include a control unit.

This control unit controls the opening valve of the distribution nozzle in the steaming unit to adjust the amount of thin dough falling, or controls the temperature sensor that measures the temperature of steam for steaming so that the fallen thin dough is placed at a certain thickness, and controls the steaming conveyor to adjust the moving speed of the steaming belt according to the temperature of the steam by linking with the moving speed sensor of the steaming belt (131), or controls the steaming temperature and supply amount according to the moving speed of the steaming belt to steam the thin dough moving inside the steaming chamber.

In addition, the control unit can control the transfer conveyor so that the rotation speeds of the steaming belt and the transfer belt are the same by linking with a sensor that measures the rotation of the steaming belt and the transfer belt so that the steamed dough is not cut or has holes while being transferred from the steaming belt to the transfer belt on the transfer conveyor.

Additionally, the control unit can control the opening valve, the rotation speed of the steaming conveyor, or the transfer conveyor to prevent the thickness or breaking of the steaming dough based on the transparency data of the steaming dough acquired from the camera of the dough detection module.

Additionally, the control unit can control the vertical cutter so that the position or downward pressure of the first knife is constant to vertically cut the steamed dough in the cutting unit.

The above control unit can control the horizontal cutting machine so that a right-angled horizontal cutting line is created within a set error on the moving steamed dough in the cutting unit, the reciprocating movement speed of the second knife is set according to the preset interval of the next horizontal cutting line, and the position or downward pressure of the second knife is constant to cut the steamed dough.

In addition, the control unit is linked to sensors that measure the temperature, supply amount, and wind speed of hot air as well as a temperature sensor or camera that measures the temperature inside the drying chamber and the degree of drying of the steamed dough in order to dry the moving steamed dough in the drying unit, so that the temperature, supply amount, and wind speed of the hot air can be controlled.

And the control unit is connected to a temperature sensor or camera that measures the temperature inside the cooling chamber and the temperature of the dry dough in order to cool the moving dry dough in the cooling unit, as well as sensors that measure the temperature, supply amount, and wind speed of the cold air, so that the temperature, supply amount, and wind speed of the cold air can be controlled.

As described above, according to the present invention, by steaming the dough in a slow motion, drying it with hot air, and then cooling it with cold air, the manufacturing time of the confectionery can be significantly shortened, thereby improving productivity.

In addition, since the rotation speeds of the steaming conveyor and the transfer conveyor are controlled to be the same, there is an effect that the steamed dough will not break or have holes while being transferred from the steaming conveyor to the transfer conveyor.

In addition, by controlling the internal temperature and hot air temperature of the drying section, the internal temperature and cold air temperature of the cooling section, and the rotation speed of the conveyor belt, it is possible to maintain a consistent texture while manufacturing in a short period of time.

The following drawings attached to this specification illustrate preferred embodiments of the present invention and, together with the detailed description of the invention, serve to further understand the technical idea of the present invention, and therefore, the present invention should not be interpreted as being limited to matters described in such drawings.
FIG. 1 is a schematic drawing of a kimchi snack manufacturing device according to a preferred embodiment of the present invention.
Figure 2 is a schematic drawing showing the configuration of the cut portion illustrated in Figure 1.
Figure 3 is a schematic drawing showing the configuration of the drying unit illustrated in Figure 1.
Fig. 4 is a schematic drawing showing the configuration of the cooling unit illustrated in Fig. 1.
Figure 5 is a schematic diagram illustrating a control unit for the linked operation of each component of Figure 1.

Hereinafter, with reference to the attached drawings, preferred embodiments are described in detail so that those skilled in the art can easily practice the present invention. Furthermore, among the components mentioned in the various embodiments, similar and related components may be replaced, exchanged, or added to each embodiment. However, when describing the operating principles of preferred embodiments of the present invention in detail, if a specific description of a related known function or component is judged to unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

<Composition>

Hereinafter, a kimchi confectionery manufacturing device according to a preferred embodiment of the present invention will be described with reference to FIG. 1.

The kimchi snack manufacturing device according to the present invention may include a steaming unit (100), a conveyor belt (200), a cutting unit (300), a drying unit (400), a cooling unit (500), a packaging unit (600), and a control unit (700). Hereinafter, a process in which a thin dough is steamed in the steaming unit and discharged as a steamed dough, the steamed dough passes through the drying unit (400) to be discharged as a dried dough in a dried state, and the dried dough passes through the cooling unit (500) to be discharged as a snack in a cooled chip state may be described. In addition, terms referring to dough according to the state of dough in each process may be described using the terms mentioned above.

First, the steaming unit (100) can be installed to thinly spread and transport dough and steam it while transporting it. To this end, the steaming unit (100) can be equipped with a dough receiving port (110), a distribution nozzle (120), a steaming conveyor (130), a steaming chamber (140), and a dough detection module (150), as shown in FIG. 1.

Here, the dough receiving container (110) may be a container that holds a thin dough made by adding various ingredients to wheat flour or rice flour.

In addition, the distribution nozzle (120) may be installed at the bottom of the dough receiving port (110) to drop a certain amount of thin dough onto the steaming conveyor (130) over a certain period of time. At this time, multiple distribution nozzles (120) may be installed at a certain interval at the bottom of the dough receiving port (110) and may be provided with an opening valve (not shown) to control the amount of dough to be dropped. This distribution nozzle (120) may be connected to the rotation speed of the steaming belt (131) described later through the opening valve to supply the thin dough so that the thickness is approximately 0.5 to 1 mm.

In addition, a dough mold (not shown) may be further installed so that the width of the dough is constant while preventing the dropped thin dough from leaking out by flowing to the sides and back of the steaming conveyor (130).

In addition, the steaming conveyor (130) may be installed so that the dough that has been dropped and spread out passes through the steaming chamber (140) and is then transferred to the cutting section (300). The steaming conveyor (130) may be manufactured so that the steaming belt (131) that spreads the dough as it is placed rotates infinitely. At this time, the steaming belt (131) is made of Teflon, which is suitable for maintaining the spread out state of the dough, has good heat resistance and corrosion resistance, and has low friction so that dough with high stickiness can be easily separated from the belt. The steaming belt (131) may be positioned so that the thin dough falls and spreads on one side, and the thin dough passes through the inside of the steaming chamber (140) along with the rotation of the steaming belt (131), and the other side may be installed so that the steaming dough is transferred to the transfer belt (210) of the transfer conveyor (200) without interruption. And the rotation speed of the steaming conveyor (130) can be set so that the thin dough falling from the distribution nozzle (120) is spread on the steaming belt (131) to a thickness of approximately 0.5 to 1 mm and is spread densely without any gaps.

In addition, the steaming chamber (140) may be installed to steam the thin dough spread on the steaming belt (131) with steam. To this end, the steaming chamber (140) may be equipped with a steam supply hose (141) installed to supply external steam to the inside, and a first moisture discharge hose (142) to discharge moisture generated when the internal steam cools and accumulates on the floor. At this time, the rotation speed of the steaming conveyor (130) may be set by the control unit (700) in conjunction with a sensor that measures the steam temperature and supply amount, and a sensor that measures the speed of the steaming conveyor (130) so that the dough is sufficiently steamed and discharged. In addition, the floor of the steaming chamber (140) may be inclined so that moisture is collected in the first moisture discharge hose (142).

And the steamed dough detection module (150) is installed at the connection part of the steaming conveyor (130) and the transfer conveyor (200), as shown in Fig. 1, and may include a lighting device (151) at the bottom and a camera (152) at the top. Accordingly, when the lighting device (151) shines light on the steamed dough, the camera (152) acquires an image and detects the transparency of the steamed dough, thereby obtaining data such as the thickness of the steamed dough and whether it is uniform. Based on this data, the control unit (700) controls the rotation speed of the steaming conveyor (130) and/or the transfer conveyor (200) to adjust the thickness of the steamed dough or improve the uniformity, so that the steamed dough can be transferred without breaking. And the camera (152) can acquire image data about a defective state, such as when the thickness of the dough exceeds a set range or breaks in the middle to form holes, and transmit it to the control unit (700). The control unit (700) can transmit the information to the worker's terminal along with the storage. Based on this, among the completed snacks that have passed the drying process, defective snacks can be automatically removed by a separate device controlled by the control unit (700) before packaging, or can be directly removed by the worker.

Next, the transport conveyor (200) can be installed so that the steamed dough discharged from the steaming chamber (140) passes through the cutting section (300), drying section (400), and cooling section (500) and then is transported to the packaging section (600).

Here, the transfer conveyor (200) can be manufactured so that the transfer belt (210) on which the thin dough on the steaming belt (131) is transferred and placed can rotate infinitely. At this time, the transfer belt (210) is made of Teflon, which is suitable for maintaining the dough in an extended state, is heat-resistant and corrosion-resistant, and has low friction so that dough with high stickiness can be easily separated from the belt. This transfer belt (210) can be arranged so that one side is close to the steaming belt (131) so that the steamed dough can be transferred from the steaming belt (131), and the other side is arranged so that the cookies can fall to the packaging section (600). In addition, the rotation speed of the transfer conveyor (200) is set to be the same as the rotation speed of the steaming conveyor (130), which may be to prevent the steamed dough transferred from the steaming belt (131) to the transfer belt (210) from being cut off. At this time, the transfer conveyor (200) and the steaming conveyor (130) are operated by their own power sources or by a single power source, and the rotation speeds of the transfer belt (210) and the steaming belt (131) can be measured by respective sensors that measure speed. In the case of two or more power sources, therefore, the rotation speeds of the transfer conveyor (200) and the steaming conveyor (130) can be controlled to be the same by the control unit (700) linked to each speed sensor.

Meanwhile, it is important to prevent the steamed dough transferred from the steaming conveyor (130) to the transfer conveyor (200) from breaking or forming holes. For this purpose, for example, the gap between the steaming conveyor (130) and the transfer conveyor (200) can be minimized. At this time, the gap for installing the steamed dough detection module (150) can be sufficiently considered.

In addition, the steamed dough transferred from the steaming conveyor (130) to the transfer conveyor (200) can be turned over and transferred. To this end, the steaming conveyor (130) may be positioned higher than the transfer conveyor (200), and a separate device equipped with a guide panel that can turn over the steamed dough while it is falling may be installed between the steaming conveyor (130) and the transfer conveyor (200).

Next, the cutting unit (300) may be installed to cut the steamed dough discharged from the steaming chamber (140) into a square shape. To this end, the cutting unit (300) may be equipped with a vertical cutting machine (310) and a horizontal cutting machine (320) installed to vertically and horizontally cut the steamed dough conveyed by the conveyor (200), as shown in FIGS. 1 and 2.

Here, the vertical cutter (310) may be provided with a rotation shaft (311) installed to rotate in place across the steamed dough, and a plurality of first knives (312) having a disk shape with a center fixed to the rotation shaft (311) and installed at regular intervals. Here, the first knives (312) may rotate in place together with the rotation shaft (311) so that the edge blades contact the steamed dough being transported by the transport conveyor (200) to cut it vertically. The interval between these first knives (312) may be the vertical length of the finished pastry. In addition, the rotation in place of the first knives (312) may be set to be the same as the moving speed of the transport belt (310) because the edge of the first knives (312) contacts the transport belt (210) while cutting the steamed dough. And, in order to completely cut the steamed dough, the edge of the first knife (312) passes through the steamed dough and comes into contact with the conveying belt (210), and the position or downward pressure is such that the rotation speed of the first knife (312) is the same as that of the conveying belt (210), and sagging may occur at the part where the first knife (312) and the conveying belt (210) come into contact due to the elasticity of the conveying belt (210).

And the horizontal cutter (320) may be provided with a guide member (321) fixed across the steamed dough, a reciprocating member (322) installed to reciprocate along the guide member (321), and a second knife (323) in the shape of a disk installed at the bottom of the reciprocating member (322). Here, the reciprocating member (322) may be installed to reciprocate along the guide member (321) in the transverse direction of the steamed dough. In addition, the second knife (323) may return so that the edge blade contacts the steamed dough and cuts it transversely while passing together with the reciprocating member (322) and does not contact the steamed dough while returning. The second knife (323) creates a right-angled horizontal cutting line within a set error on the moving steamed dough, and the reciprocating movement speed of the second knife (323) may be set according to the interval of the next horizontal cutting line that is set in advance. And, in order to completely cut the steamed dough, the edge of the second knife (312) passes through the steamed dough and comes into contact with the conveying belt (210), and at this time, sagging may occur at the part where the second knife (323) and the conveying belt (210) come into contact due to the elasticity of the conveying belt (210).

Next, the drying unit (400) may be installed to dry the steamed dough that has passed through the cutting unit (300) by providing high-temperature hot air. To this end, the drying unit (400) may be equipped with, as shown in FIGS. 1 and 4, a drying chamber (410) that passes through the cutting unit (300) and enters via a conveyor (200), a first blower (420) positioned inside the drying chamber (410) and above the steamed dough, and a heater (430) that supplies hot air to the first blower (420) and/or the drying chamber (410).

Here, the drying chamber (410) can be filled with high-temperature air inside. Therefore, the drying chamber (410) can be provided with small holes that only allow the conveying belt (210) and the steamed dough to pass through, so that heat exchange through air circulation between the cutting section (300) at the front and the cooling section (500) at the rear is limited. In addition, the drying chamber (410) can be provided with a second moisture discharge hose (411) that can discharge moisture to the outside when the air cools and moisture generated accumulates on the floor because the high-temperature air is filled inside. For this purpose, the floor of the drying chamber (410) can be inclined toward the second moisture discharge hose (411).

In addition, the first blower (420) may be equipped with a first inlet (421) into which hot air is introduced from a heater (430), and a first blower (422) having a roughly oval shape and a gap for hot air discharge, through which the hot air introduced from the first inlet (421) is discharged downward at a high speed. The first blower (420) is manufactured by applying the Bernoulli principle, and may have a structure identical or similar to that of a bladeless fan sold on the market (e.g., a Dyson fan). Accordingly, when hot air flows from the heater (430) into the first inlet (421) and is discharged downward through a long gap (not shown) formed in the center of the oval-shaped first blower (422), the high-temperature air in the upper part of the drying chamber (410) passes through the center of the first blower (422) at a high speed and is blown downward by Bernoulli's principle, thereby drying the steamed dough. As a result, the steamed dough can be sufficiently dried in a short time by the hot air of the first blower (420) at a high temperature and a high wind speed. In addition, the temperature, supply amount, and blowing speed of the hot air can be set for sufficient and complete drying depending on the degree of drying of the steamed dough. As a result, the steamed dough that has entered the drying chamber (410) can be discharged to the cooling chamber (510) as a dried dough.

And the heater (430) can be installed outside the drying chamber (410) to provide hot air to at least one of the drying chamber (410) and the first blower (420). Even if the heater (430) provides hot air only to the first blower (420), the inside of the drying chamber (410) becomes filled with hot air after a certain period of time, so it can be set to supply hot air only to the first blower (420) from the beginning, or to initially supply hot air to the drying chamber (410) and the first blower (420) and then to supply hot air only to the first blower (420) after a certain period of time when the inside of the drying chamber (410) rises to a set temperature.

Next, the cooling unit (500) may be installed to cool the dried dough by providing room temperature or low temperature cold air to the dried dough as it passes through the drying chamber (410). To this end, the cooling unit (500) may be equipped with a cooling chamber (510), a second blower (520) positioned inside the cooling chamber (510) and above the dried dough, as shown in FIGS. 1 and 4, and an air conditioner (530) that supplies cold air to the second blower (520) and/or the cooling chamber (510).

Here, the cooling chamber (510) can be filled with room temperature or low temperature air. Therefore, the cooling chamber (510) can be provided with small holes that only allow the conveying belt (210) and the dried dough to pass through, so as to limit heat exchange through air circulation with the drying section (400) at the front.

In addition, the second blower (520) may be equipped with a second inlet (521) into which cold air is introduced from the air conditioner (530), and a second blower (522) having a roughly oval shape and a gap formed therein for internal discharge, through which the cold air introduced from the second inlet (521) is discharged downward at a high speed. Since the second blower (520) has the same or similar shape and function as the first blower (420) described above, a detailed description thereof will be omitted, and may differ only in the structure linked with the air conditioner (530). Accordingly, when the cold air flows into the second inlet (521) from the air conditioner (530) and is discharged downward through a long gap (not shown) formed in the center of the oval-shaped second blower (522), the room temperature or low temperature air in the upper part of the cooling chamber (510) passes through the center of the second blower (522) at a high speed and is blown downward by Bernoulli's principle, thereby cooling the dry dough. As a result, the dry dough can be sufficiently cooled to approximately room temperature in a short time by the cold air blown quickly by the second blower (520). At this time, the temperature, supply amount, and blowing speed of the cold air for sufficient cooling can be set according to the surface temperature of the dry dough. As a result, the dry dough that has entered the cooling chamber (510) can be discharged to the packaging part (600) as a finished cookie in a cooled state. Additionally, the temperature and wind speed of the cooling air can be set for sufficient cooling depending on the temperature of the dried dough. Accordingly, the dried dough entering the cooling chamber (510) can be discharged as a cooled pastry.

And the air conditioner (530) has the same or similar structure and function as a general air conditioner that performs the processes of compression, condensation, expansion, and evaporation, and can be installed to supply cold air to at least one of the cooling chamber (510) and the second blower (520). Even if this air conditioner (530) supplies cold air only to the second blower (520), the inside of the cooling chamber (510) will be filled with cold air after a certain period of time, so it can be set to supply cold air only to the second blower (520) from the beginning, or to initially supply cold air to the cooling chamber (510) and the second blower (520), and then supply cold air only to the second blower (520) when the inside of the cooling chamber (510) drops by a set temperature after a certain period of time.

Next, the packaging unit (600) may be installed to seal a certain amount of snacks discharged from the cooling chamber (510) after placing them in individual bags. This packaging unit (600) is identical or similar to a conventional packaging device that can be installed to sequentially move multiple individual bags to hold a certain amount of snacks, and thus a detailed description thereof will be omitted.

Finally, the control unit (700) can be installed to control the individual and linked operations of the steaming unit (100), the conveyor (200), the cutting unit (300), the drying unit (400), and the cooling unit (500).

Here, the control unit (700) can control the temperature and amount of steam supplied to the steaming unit (100) so that the temperature inside the steaming chamber (140) is always constant by linking with the temperature sensor installed inside the steaming chamber (140). In addition, the control unit (700) can control the rotation speed of the steaming conveyor (130) so that the thin dough falls in a set amount and is placed on the steaming belt (131) by linking with the rotation speed sensor of the steaming conveyor (130) and the drop amount measuring sensor of the distribution nozzle (120).

In addition, the control unit (700) is linked with the rotation speed sensors of the steaming conveyor (130) and the transfer conveyor (200) to control the rotation speeds of the steaming conveyor (130) and the transfer conveyor (200) to always be constant so as to prevent the steamed dough transferred from the steaming belt (131) to the transfer belt (210) from being broken or having holes.

In addition, the control unit (700) is linked to the rotation speed sensor of the transfer conveyor (200) and the reciprocating movement sensor of the horizontal cutter (320) in the cutting unit (300), and the second knife (323) moves left and right reciprocally according to the moving speed of the steamed dough, and the reciprocating movement speed can be controlled so that the horizontal cutting line of the steamed dough is perpendicular to the moving direction of the steamed dough within a set error.

In addition, the control unit (700) can control the temperature, supply amount, and wind speed of the hot air by linking with a sensor or camera that measures the drying state of the steamed dough in the drying unit (400), a sensor that measures the temperature of the hot air installed inside the drying chamber (410), a sensor that measures the supply amount, and a sensor that measures the wind speed, etc., to completely dry the steamed dough. Therefore, the steamed dough can be completely dried.

In addition, the control unit (700) can adjust the temperature, supply amount, and wind speed of the cold air by interlocking with a sensor or camera that measures the temperature of the dried half-boiled dough in order to completely cool the dried dough in the cooling unit (500), a sensor that measures the temperature of the cold air installed inside the cooling chamber (510), a sensor that measures the supply amount, and a sensor that measures the wind speed. Accordingly, the dried dough can be cooled to a temperature around room temperature.

And the control unit (700) can be linked to a sensor that measures the weight of the bag in order to place a certain amount of chip-like snacks in each bag in the packaging unit (600), and control the individual bag to be discharged and the next individual bag to be entered when the weight reaches a certain level.

As described above, those skilled in the art will appreciate that the present invention can be implemented in other specific forms without altering its technical spirit or essential characteristics. Therefore, the above-described embodiments should be understood as illustrative in all respects and not restrictive. The scope of the present invention is indicated by the claims below rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts should be construed as being included within the scope of the present invention.

100: Uncle Jeung
110: Dough container 120: Distribution nozzle
130: Steaming conveyor 131: Steaming belt
140: Steaming chamber 141: Steam supply hose
142: First moisture discharge hose 150: Dough detection module
151: Lighting equipment 152: Camera.
200: Transport conveyor
210:Transport belt.
300: Cut section
310: Vertical cutter 311: Rotating shaft
312: First knife 320: Crosscutter
321: Guide member 322: Reciprocating body
323: Second sword.
400: Drying section
410: Drying chamber 411: Second moisture discharge hose
420: Heater 421: First inlet
422: First blower 430: Heater.
500: Cooling section
510: Cooling chamber 520: Second blower
521: Second inlet 522: Second blower
530: Air conditioner.
600: Packaging Department.
700:Control unit.

Claims (6)

A steaming unit (100) including a steaming conveyor (130) that infinitely rotates a steaming belt (131) that spreads out thin dough to a certain size and thickness, and a steaming chamber (140) that steams the thin dough while the steaming belt (131) passes through;
A cutting section (300) that cuts the steamed dough discharged from the steaming section (100) in horizontal and vertical directions;
A drying section (400) including a drying chamber (410) installed to dry the steamed dough discharged from the cutting section (300) while passing through it;
A cooling unit (500) including a cooling chamber (510) installed to cool the dried dough discharged from the drying unit (400) while passing through it; and
It includes a conveyor belt (210) installed to transfer the steamed dough discharged from the steaming unit (100) through a cutting unit (300), a drying unit (400), and a cooling unit (500);
The above drying unit (400) is installed inside the drying chamber (410) and further includes a first blower (420) that blows hot air over the thin dough being transported, and a heater (430) that is installed outside the drying chamber (410) to supply hot air to the first blower (420).
The above first blower (420) is connected to a heater (430) and includes a first inlet (421) into which hot air is introduced, and a first blower (422) having an elliptical shape on a plane and having a gap formed along the central portion for hot air discharge so that the hot air flowing from the first inlet (421) is discharged downward and the surrounding high temperature air is blown by Bernoulli's principle.
The above cooling unit (500) is installed inside the drying chamber (410) and further includes a second blower (520) that blows cold air over the transported dry dough, and an air conditioner (530) that is installed outside the drying chamber (410) to supply cold air to the second blower (520).
The above second blower (520) is connected to an air conditioner (530) and includes a second inlet (521) through which cold air is introduced, and a second blower (522) having a circular or oval shape on a plane and having a gap formed along the central portion for cold air discharge so that cold air flowing from the second inlet (521) is discharged downward and the surrounding low-temperature air is blown by Bernoulli's principle.
The above steaming unit (100) further includes a dough detection module (150) between the steaming conveyor (130) and the transfer conveyor (200).
The above dough detection module (150) includes a lighting device (151) that shines light toward the steamed dough being transferred from the steaming conveyor (130) to the transfer conveyor (200), and a camera (152) that photographs the area illuminated by light to obtain transparency data of the steamed dough.
A rice flour kimchi cookie manufacturing device that controls the rotation speed of a steaming conveyor (130) or a transfer conveyor (200) based on the transparency data of the steamed dough obtained from the above camera (152).
delete delete In claim 1,
The above cutting unit (300) includes a vertical cutting machine (310) that cuts the steamed dough placed on the conveying belt (210) at regular intervals in the vertical direction, which is the conveying direction, and a horizontal cutting machine (320) that is positioned near the first knife (312) and cuts the steamed dough at regular intervals in the horizontal direction.
The above vertical cutter (310) includes a rotating shaft (311) installed to rotate in place across the steamed dough being transported, and a first knife (312) having a disk shape with its center fixed to the rotating shaft (311) and arranged at regular intervals so that its edges cut the steamed dough.
The above-mentioned cross-cutting device (320) includes a guide member (321) fixed across the steamed dough being conveyed, a reciprocating member (322) installed to reciprocate along the guide member, and a disc-shaped second knife (323) installed on the lower body of the reciprocating member (322), and a rice flour kimchi cookie manufacturing device in which the edge of the second knife (323) performs a process of cutting the steamed dough once while the reciprocating member (322) reciprocates.
In claim 4,
The above steaming unit (100) further includes a dough receiving portion (110) containing thin dough, and a distribution nozzle (120) having an opening valve installed at the bottom of the dough receiving portion (110) to drop a certain amount of thin dough onto a steaming belt (131) over a certain period of time.
The above steaming chamber (140) is a rice flour kimchi cookie manufacturing device including a steam supply hose (141) installed to supply external steam for double-cooking to the inside, and a first moisture discharge hose (142) installed to discharge water accumulated on the inside floor as internal steam liquefies to the outside.
In claim 5,
In order to adjust the amount of falling thin dough in the above steaming unit (100), the opening valve of the distribution nozzle (120) is controlled, or the falling thin dough is placed at a certain thickness, and a temperature sensor for measuring the temperature of steam for steaming is connected to the moving speed sensor of the steaming belt (131) to control the steaming conveyor (130) to adjust the moving speed of the steaming belt (131) according to the temperature of the steam, or the steaming temperature and supply amount are controlled according to the moving speed of the steaming belt (131) to steam the thin dough moving inside the steaming chamber (140).
In order to prevent the steamed dough from being cut or having holes while being transferred from the steaming belt (131) to the conveyor belt (210), the power source installed separately or individually on the steaming belt (131) and the conveyor belt (210) is controlled in conjunction with a sensor that measures the rotation of the steaming belt (131) and the conveyor belt (210) to control the conveyor conveyor (200) so that the rotation speeds of the steaming belt (131) and the conveyor belt (210) are the same.
In order to vertically cut the steamed dough in the above cutting section (300), the vertical cutting machine (310) is controlled so that the downward pressure of the first knife (312) is constant,
A right-angled horizontal cutting line is created within a set error on the steamed dough moving in the above cutting section (300), the reciprocating speed of the second knife (323) is set according to the preset interval of the next horizontal cutting line, and the horizontal cutting machine (320) is controlled so that the downward pressure of the second knife (323) for cutting the steamed dough is constant.
In order to dry the steamed dough moving in the above drying section (400), a temperature sensor or camera that measures the temperature inside the drying chamber (410) and the degree of drying of the steamed dough, as well as sensors that measure the temperature, supply amount, and wind speed of the hot air are linked to control the temperature, supply amount, and wind speed of the hot air.
A rice flour kimchi cookie manufacturing device further comprising a temperature sensor or camera for measuring the temperature inside the cooling chamber (510) and the temperature of the dry dough to cool the dry dough moving in the cooling unit, as well as a control unit (700) installed to control the temperature, supply amount, and wind speed of the cold air in conjunction with sensors for measuring the temperature, supply amount, and wind speed of the cold air.