Studies on Mechanization of Yukwa Making

유과 제조의 기계화 연구

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.

유과제조시 가장 걸림돌이 되는 꽈리치기 공정과 반데기 제조공정의 연속공정화 및 표준화를 위하여 기존 chopper의 구조를 변경하고 conveyer를 연결하여 기계화 가능성을 시도하였다. Plate와 die를 새로 제작하여 실험한 결과 꽈리치기 및 반데기를 연속적으로 제조할 수 있었으며, 그 품질도 기존방법에 비하여 차이가 없었다. 반데기의 두께와 폭은 conveyer belt의 속도를 조절하므로써 가능하였으며, chopper에서 반죽의 토출량이 221.8g/sec($Slit\;:\;5{\times}50.5\;mm$)일 때 conveyer의 속도는 87.3 mm/sec가 바람직하였다. Chopper의 구성에서 knife나 plate의 모양 등은 꽈리치기 효과에 큰 영향을 주지 않았으며, 건조 후 반데기의 두께는 $3.0{\sim}3.5\;mm$인 경우 가장 좋은 유과품질을 얻었다. Chopper를 통과하는 횟수는 품질에 큰 영향을 주지 않으나 전연 꽈리치기 하지않은 경우 조직은 대단히 유약하였다.