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KR-102963562-B1 - Rice cake manufacturing device with improved texture

KR102963562B1KR 102963562 B1KR102963562 B1KR 102963562B1KR-102963562-B1

Abstract

The present invention relates to a rice gangjeong manufacturing device with improved texture, comprising: a first heater (10) that fills and heats prepared syrup for first heating; a second heater (20) that fills and heats a preliminary mixture formed by mixing the first heated syrup and prepared sugar for second heating; a mixer (30) that fills and stores a rice gangjeong mixture formed by mixing the second heated preliminary mixture with prepared rice husks, soybean oil, and peanuts for mixing and storing; and a mixing conveyor (40) that conveys the rice gangjeong mixture discharged from the mixer (30) while mixing it again. The above mixing conveyor (40) is formed in the shape of a tubular body, and is equipped with a screw (41) that re-mixes and conveys the rice gangjeong mixture on the inlet side of the rice gangjeong mixture, and is equipped with a rotary (45) that crushes the rice gangjeong mixture that adheres while being re-mixed on the discharge side of the rice gangjeong mixture, and is equipped with a first conveyor belt (50) that settles and horizontally moves the rice gangjeong mixture that is mixed and crushed and discharged and falls through the above mixing conveyor (40); a compaction roller (51) provided on the upper side of the moving section of the first conveyor belt (50) to horizontally compact the rice gangjeong mixture; and a thickness adjustment roller (55) provided on the upper side of the moving section of the first conveyor belt (50), spaced apart from the compaction roller (51) in the forward side of the movement direction of the rice gangjeong mixture to adjust the manufacturing thickness of the compacted rice gangjeong mixture. A cooling fan (60) provided to cool a thickness-adjusted rice gangjeong mixture on the upper side of the moving section of the first conveyor belt (50); a plurality of vertically arranged cutting blades (71) provided to cut the rice gangjeong mixture cooled through the cooling fan (60) in the longitudinal direction; a plurality of horizontally arranged cutting blades (75) provided to cut the rice gangjeong mixture cut in the longitudinal direction by the vertically arranged cutting blades (71) in the width direction; a second conveyor roller on which the rice gangjeong, cut in the longitudinal and width directions by the vertically arranged cutting blades (71) and the horizontally arranged cutting blades (75) and formed into a rectangular prism shape, falls and moves; the horizontal conveying surface of the second conveyor roller is formed as a mesh so that the rice gangjeong is naturally cooled while being conveyed on the second conveyor roller, and a collection container provided at the lower discharge side of the second conveyor roller to collect the naturally cooled rice gangjeong; It is characterized by comprising a control unit that controls the above-mentioned first heater (10), second heater (20), mixer (30), mixing conveyor (40), first conveyor belt (50), compaction roller (51), thickness adjustment roller (55), cooling fan (60), vertical arrangement cutting blade (71), horizontal arrangement cutting blade (75), and second conveyor roller.

Inventors

  • 성환록

Assignees

  • 농업회사법인 (주)일학

Dates

Publication Date
20260512
Application Date
20250730

Claims (7)

  1. In configuring a rice gangjeong manufacturing device with improved texture, A primary heater (10) that fills with prepared syrup and heats it once; the primary heater (10) fills with prepared syrup and heats it once at 65 to 90°C for 20 to 25 minutes, and A secondary heater (20) that fills a preliminary mixture formed by mixing the primary heated syrup and the prepared sugar, and heats it for a second time; the secondary heater (20) is configured to fill the preliminary mixture and heat it for a second time at 170 to 190°C for 30 to 45 minutes. A mixer (30) for filling and storing a rice gangjeong mixture formed by mixing the above-mentioned secondary heated premixture, prepared rice husks, soybean oil, and peanuts; and a rice husk supply line (37), a soybean oil supply line (38), and a peanut supply line (39) connected to the mixer (30) to fill the rice husks, soybean oil, and peanuts. A mixing conveyor (40) that conveys the rice gangjeong mixture discharged from the above mixer (30) while mixing it again; the mixing conveyor (40) is formed in the shape of a tubular body, and a screw (41) that conveys the rice gangjeong mixture while mixing it again is provided on the inlet side of the rice gangjeong mixture, and a rotary (45) that crushes the rice gangjeong mixture that sticks while mixing it again is provided on the outlet side of the rice gangjeong mixture, and the screw (41) and the rotary (45) are provided on the same axis and configured to be rotated by a single motor (49). A first conveyor belt (50) that settles and moves horizontally the rice gangjeong mixture that is mixed and crushed and discharged through the above mixing conveyor (40); A compaction roller (51) provided on the upper side of the moving section of the first conveyor belt (50) to compact the rice cracker mixture horizontally; In order to enhance the compaction function by the compaction roller (51), a spreading control bar (58) is provided at the entrance side of the first conveyor belt (50), wherein the spreading control bar (58) is configured to operate by being connected to a vertical rotation axis (57) and having a structure that reciprocates at a certain angle on the first conveyor belt (50), so that after the rice gangjeong mixture is spread evenly on the upper surface of the first conveyor belt (50) through the spreading control bar (58), the overall height of the rice gangjeong mixture is formed evenly through the compaction roller (51). A thickness adjustment roller (55) provided to adjust the manufacturing thickness of the compacted rice gangjeong mixture, spaced apart from the compaction roller (51) on the upper side of the moving section of the first conveyor belt (50) and positioned in the forward side of the moving direction of the rice gangjeong mixture; A cooling fan (60) provided to cool a thickness-adjusted rice cracker mixture on the upper side of the moving section of the first conveyor belt (50); A plurality of vertically arranged cutting blades (71) configured to cut the rice gangjeong mixture cooled by the above cooling fan (60) in the longitudinal direction; A plurality of horizontally arranged cutting blades (75) configured to cut the rice gangjeong mixture, which has been cut in the longitudinal direction by the above-mentioned vertically arranged cutting blade (71), in the width direction; A second conveyor roller on which rice gangjeong, cut in the length and width directions by the above-mentioned vertical arrangement cutting blade (71) and horizontal arrangement cutting blade (75) and formed into a rectangular parallelepiped shape, is dropped and moved; the horizontal conveying surface of the second conveyor roller is formed as a mesh so that the rice gangjeong is naturally cooled while being conveyed on the second conveyor roller, and A collection container provided at the lower discharge side of the second conveyor roller for collecting naturally cooled rice crackers; The apparatus comprises a control unit that controls the above-mentioned first heater (10), second heater (20), mixer (30), mixing conveyor (40), first conveyor belt (50), compaction roller (51), thickness adjustment roller (55), cooling fan (60), vertical arrangement cutting blade (71), horizontal arrangement cutting blade (75), and second conveyor roller; The above cooling fan (60) is connected to the upper side of the side frame (52) that supports the conveyor belt (50) and is spaced apart from the upper side of the conveyor belt (50). A cooling control cover (65) is provided to control the cooling state of the rice cracker mixture between the cooling fan (60) and the conveyor belt (50), The above cooling control cover (65) is provided with a horizontal plate (66) on the upper side that blocks the cooling fan (60) and the conveyor belt (50), and a vertical plate (67) is provided on the vertical lower side on both sides corresponding to the side frame (52) of the horizontal plate (66), and a transfer roller movable on the side frame (52) is provided at the bottom of the vertical plate (67) so that the vertical plate (67) can slide along the side frame (52). A plurality of through holes are formed on the horizontal plate (66) to control the cooling state, and A rice gangjeong manufacturing device with improved texture, characterized by having a vibrator provided on the lower side of the bottom surface of the collection container to prevent mutual adhesion of the rice gangjeong collected in the collection container.
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  3. In paragraph 1, A rice gangjeong manufacturing device with improved texture, characterized by being configured such that after secondary heating through the secondary heater (20), the secondary heated premixture is filled into a storage container (25), kept at 85-90°C for 25-30 minutes, and then transferred to the mixer (30).
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  7. In paragraph 3, A device for manufacturing rice gangjeong with improved texture, characterized in that the above rice gangjeong mixture comprises 80-85 volume% of cooked rice, 8-11 volume% of corn syrup, 2-4 volume% of sugar, 1-3 volume% of soybean oil, and 2-4 volume% of peanuts.

Description

Rice cake manufacturing device with improved texture The present invention relates to a rice gangjeong manufacturing device with improved texture, and more specifically, to a rice gangjeong manufacturing device with improved texture that automates the quantitative input of raw materials for rice gangjeong and improves functionality by increasing the mixing properties of corn syrup and sugar by heating the corn syrup first before mixing the corn syrup and sugar, thereby increasing the mixing proportion of cooked rice and lowering the mixing proportion of corn syrup, which reduces hardness and stickiness while simultaneously enhancing the savory texture. Generally, Gangjeong is a type of traditional Korean confectionery made from rice. It is a traditional snack prepared by thoroughly coating fried rice with starch syrup, jocheong, or other syrups, rolling it out to a desired thickness to flatten it, and then cutting it into appropriate sizes for eating. While gangjeong has traditionally been used primarily in traditional ceremonies such as ancestral rites and banquets, its production gradually declined due to the introduction of diverse food cultures from around the world. However, demand is now steadily increasing as it is sought after as a snack and special treat following improved consumer perception of traditional foods. Furthermore, with the rise in rice production, gangjeong made primarily from rice is gaining attention as part of efforts to promote rice consumption. However, conventional gangjeong is made by processing rice into a tibap form as disclosed in Korean Registered Patent No. 10-0471620 (method for manufacturing glutinous rice gangjeong), mixing it with corn syrup, and molding it to complete the gangjeong. According to this conventional method of manufacturing gangjeong, the content of the relatively expensive tibap rice is reduced and the content of the relatively inexpensive corn syrup is increased, so the resulting gangjeong is hard, excessively sticky and sticks to the hands, and has a lack of savory flavor. In addition, there were difficulties in consistently adjusting the content of the ingredients required for making Gangjeong. FIGS. 1 to 4 are exemplary diagrams of an apparatus for manufacturing rice gangjeong with improved texture according to the present invention. The specific details for implementing the present invention will be explained in more detail below with reference to the attached drawings. The present invention relates to a rice gangjeong manufacturing device with improved texture that automates the quantitative input of raw materials for rice gangjeong and improves functionality by increasing the mixability of the syrup and sugar by heating the syrup first before mixing the syrup and sugar, thereby increasing the mixing ratio of the rice flour and lowering the mixing ratio of the syrup, which reduces hardness and stickiness while simultaneously enhancing the savory texture. Referring to FIGS. 1 to 4, the device comprises a first heater (10), a second heater (20), a mixer (30), a mixing conveyor (40), a first conveyor belt (50), a compaction roller (51), a thickness adjustment roller (55), a cooling fan (60), a vertical arrangement cutting blade (71), a horizontal arrangement cutting blade (75), a second conveyor roller, a collection container, and a control unit. To implement the present invention, a primary heater (10) is first provided to fill with the syrup prepared as in FIG. 1 and heat it first. At this time, the first heater (10) is filled with the prepared syrup and heated for 20 to 25 minutes at 65 to 90°C, which is intended to improve mixing properties in the second heating performed after mixing with sugar, which will be described later. The syrup heated once through the first heater (10) is transferred to the second heater (20). The second heater (20) is filled with a pre-mixture formed by mixing the first heated syrup and prepared sugar, and heated again. At this time, the secondary heater (20) is configured to fill with the pre-mixture and heat it for 30 to 45 minutes at 170 to 190°C. Normally, when heating a mixture of corn syrup and sugar, it is heated at 100 to 120°C; however, in the present invention, the heating temperature is increased to 170 to 190°C, and as a result, the moisture contained in the mixture can be further evaporated, thereby preventing the manufactured Gangjeong from sticking together. This stickiness not only sticks to a person's hands but also sticks in the mouth, degrading the texture. As a modified embodiment of the above structure, as shown in FIG. 1, after secondary heating through the secondary heater (20), the secondary heated premixture can be filled into a storage container (25), kept at 85 to 90°C for 25 to 30 minutes, and then introduced into the mixer (30) described later. This structure is intended to stabilize the physical properties of the secondary heated premixture and to match the appropriate mixing temperature with