• Title, Summary, Keyword: whipping machine

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Studies on Mechanization of Yukwa Making (유과 제조의 기계화 연구)

  • Shin, Dong-Hwa;Choi, Ung
    • Korean Journal of Food Science and Technology
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    • v.23 no.2
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    • pp.212-216
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    • 1991
  • Whipping and bandaekee making process were known to a bottle neck for yukwa(deep-fat fried waxy rice snack) making process. For mechanization of the process, a machine was designed and manufactured with conveyer. Some functions of the machine were compared. The continuous whipping and bandaekee making machine was developed by modification of chopper. The chopper was substituted with specially designed plates and die. The newly designed plates were suitable for continuous whipping of dough and making bandaekee without showing any quality different at the final stage. The width and thickness of bandaekee could be controlled by speed of conveyer. The proper conveyer speed was 87.3 mm/sec when amount of extrudate of dough was 221.8 g/sec (MW 51%) from chopper. A shape of knife and plate among components of chopper was not seriously influenced on whipping effect. Expectable thickness of bandaekee for good quality was $3.0{\sim}3.5\;mm$. The number of passing through the chopper was not effected on yukwa quality·but no whipping showed bulky volume with too soft texture.

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Yukwa Quality on Mixing of Non-waxy Rice to Waxy Rice (멥쌀 혼합비율에 따른 유과의 품질특성)

  • Shin, Dong-Hwa;Choi, Ung;Lee, Hyun-Yu
    • Korean Journal of Food Science and Technology
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    • v.23 no.5
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    • pp.619-621
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    • 1991
  • A partial replacement($0{\sim}30%$) of non-waxy rice(Samgangbyeo, Tongil type) was attempted in Yukwa(Korean traditional puffed rice cake) preparation. The yukwa prepared with the replacement of non-waxy rice up to 20% level was comparable in quality to the traditional yukwa in view of expansion rate, crispness and hardness followed by sonsory evaluation. Continuous whipping machine for making yukwa bandaekee(rice cake) could be successfully introduced for mass production.

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