DIVISION NOZZLE DEVICE FOR SHAPING NOODLE HAVING HOLLOWNESS OF NOODLE-MAKING MACHINE

• Main Authors: KIM, HYUNG RYUL, SHIN, IK SU, KIM, SEI CHAN, HAN, BANG KYO, LEE, JONG PIL
• Format: Patent
• Language: English; Korean
• Published: 29.12.2015
• Subjects: BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HANDLING BAKED ARTICLES MADE FROM DOUGH; HUMAN NECESSITIES; MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a division nozzle device for a noodle compressor which compresses and shapes various noodles. More specifically, the division nozzle device for a noodle compressor comprises a main body (10) and an upper and a lower plate (20, 30) mounted on an upper and a lower portion of the main body (10), respectively. The lower plate (30) comprises a noodle shaping hole (32) formed thereon to shape noodles (2). The main body (10) comprises a dough supply hole (12) formed on a position thereof corresponding to the noodle shaping hole, whose diameter is larger than the noodle shaping hole. The upper plate (20) comprises: a shaping pin (22) inserted into a middle of the noodle shaping hole (32) of the lower plate; and a through hole (23) to supply dough on the outside of the shaping pin to the dough supply hole (12) of the main body. The division nozzle device makes hollow noodles having a hollow portion formed therein in various shapes by a simple structure to improve marketability of the noodles and allow a variety of broth to infiltrate into the noodles to shorten cooking time and provide excellent taste and texture. 본 발명은 각종 면발을 압축 성형하는 면발 압축기의 분창장치에 관한 것으로서, 좀더 상세하게는 메인 몸체(10) 상,하부에 상,하부 판체(20)(30)를 적층 결합하여 구성하되, 상기 하부 판체(30)는 면발(2)을 성형하는 면발 성형공(32), 상기 메인 몸체(10)는 면발 성형공 대응 위치로 면발 성형공 보다 큰 직경 사이즈를 갖는 반죽물 공급공(12), 상기 상부 판체(20)는 하부 판체의 면발 성형공(32) 중앙에 삽입되는 성형핀(22)과 상기 성형핀 외측에 반죽물을 메인 몸체의 반죽물 공급공(12)으로 공급하는 관통공(23)을 형성하는 간단한 구조에 의해 면발 내부에 중공부를 갖는 중공면을 다양한 형상으로 제조하므로 면발의 상품성 향상은 물론 면발 내부에 각종 육수가 스며 들어 조리 시간이 짧고 맛과 식감을 우수하게 제공하는데 그 특징이 있다.