EP0416053A1 - Procede et dispositifs de preparation de croutes a garnir - Google Patents

Procede et dispositifs de preparation de croutes a garnir

Info

Publication number
EP0416053A1
EP0416053A1 EP19900902141 EP90902141A EP0416053A1 EP 0416053 A1 EP0416053 A1 EP 0416053A1 EP 19900902141 EP19900902141 EP 19900902141 EP 90902141 A EP90902141 A EP 90902141A EP 0416053 A1 EP0416053 A1 EP 0416053A1
Authority
EP
European Patent Office
Prior art keywords
dough
baking
core parts
strips
sheet
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP19900902141
Other languages
German (de)
English (en)
Inventor
Otto Nockemann
Friedrich Philipp
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from DE19893902941 external-priority patent/DE3902941A1/de
Application filed by Individual filed Critical Individual
Publication of EP0416053A1 publication Critical patent/EP0416053A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/06—Apparatus for filling pieces of dough such as doughnuts
    • A21C9/066—Apparatus for filling pieces of dough such as doughnuts using two separate sheets or pieces of dough with filling in between, e.g. crimped at their edges; Ravioli-making machines
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like

Definitions

  • the invention relates to methods and associated devices for the production of pastry bags, in
  • pita bread - also called pita bread -
  • the flat bread systems are supplied as round dough pieces and consist of such special dough that after cooking and sudden baking at very high temperatures - e.g. B. 400 oC - the outer surfaces close very quickly, so that the fermentation gases form a new cavity.
  • a pocket is created that is also filled with moist food.
  • these biscuits are very chewy and can therefore only be eaten under high biting pressure and become inedible after a short time.
  • the cavities are very different in shape and size, which makes them unsuitable for system catering.
  • Pastry bags made of cake-like doughs are more elastic and can be used for the production of molded parts, such as. B. croissants for filling ice cream, by pouring and pressing. However, they are not suitable for filling spicy dishes with meat, vegetables or potatoes, which are nutritionally to be regarded as wholesome snacks or main meals.
  • the object of the invention is to propose a method and the associated devices for the rational production of pastry bags, by which deep, consisting of dough with leavening agents, such as bread or bread dough, proportionately
  • thin-walled pastry bags that are uniform in their inner shape, can be produced on an assembly line for medium-sized needs and for large needs, which also have a loose structure on all sides, are sufficiently elastic and without interruptions and cracks.
  • FIG. 1 shows a cross section through an outer partial area of a baking sheet with the lower dough sheet placed on it and inserted core parts according to the line AB in FIG. 2,
  • FIG. 1 is a plan view of FIG. 1
  • Fig. 3 shows a cross section along the line C - D
  • Fig. 4 belongs to the subarea according to Fig. 1
  • Fig. 5 shows a section of a lot in which a
  • FIG. 6 is a partial cross-sectional view like FIG.
  • Fig. 7 is a schematic of an automatically working
  • FIG. 8 shows a cross section through a conveyor belt occupied for baking along the line E-F according to FIG.
  • FIG. 10 shows a partial cross section along the line G - H in FIG. 9 in the region of a parting line with a separating element
  • Fig. 11 is a partial cross section through the area of a
  • FIG. 12 shows a section according to the example
  • 14 is a plan view of a filled single baking pan ,, 15 shows a cross section along the line I - K in
  • Fig. 18 shows a section along the line L - M
  • a subarea 1 according to FIGS. 1 and 2 has an outer corner of a baking sheet 2, on which a lower dough sheet 3 and then thereon two core parts 4 and an upper dough sheet 5 are placed thereon.
  • the core parts 4 are grasped by the operator on their handle pieces 6 and can be conveniently inserted into the troughs which are initially only visible in the lower dough band 3 so that a tip 7 of the handle piece 6 enters a locking hole 8 of the baking sheet 2, whereby the Position for transporting the occupied baking sheet 2 is set.
  • the baking sheet 2 has a plurality of troughs 10 lying next to one another, which correspond to the shape of the core parts 4 when the lower dough sheet 3 is inserted, the oblique side surfaces 11 taking into account the fact that the dough changes during baking
  • the baking sheet 2 is shown in half around the graphic break line 13, so that depending on the size of the pastry bag 9, the outer contours of which are approximately marked by dividing lines 12, on one
  • the pressing tool 17 according to FIG. 4 is arranged on a bear 16 of a press (not shown), it has pressure strips 18 which are provided to match all the dividing lines 12, corresponding to the lateral and lower edge regions 14 and 15, respectively Separating strips
  • the occupied baking sheet is placed on a press table 21 which is provided with corresponding stop strips 22 for precisely determining the position of the baking sheet in relation to the pressing tool 17, which displace the baking sheet in its position.
  • the separating strips 19 largely separate the dough layers 3 and 5 from the individual pastry pockets 9 after the pressing process has been completed, so that when Baking process in the parting lines 65 thin connections are formed, these have to be broken through or it will be shown later that partitions must be used here.
  • the pens provided in a large variety
  • Core parts 26 are connected via a profile rod 25, and leaf springs 27 are inserted in pockets 31 of these profile rods 25, which are also permanently connected to a triangular profile rod 28 at the other end.
  • a clamping spring 29 is pivoted about its pivot axis 30 in a baking sheet 32 around an arc 33 so that the profile bar 28 can be inserted into the form-fitting surrounding longitudinal recess 34, whereby after Closing the clamping spring 29 in the illustrated position of the triangular profile bar 28 receives a tight fit in the baking tray 32.
  • the leaf spring 27 can be designed so that it exerts a weight-relieving effect on the dough sheet 3 in the assembly state shown in FIG. 6 on the core parts 26, so that the latter can be released with little or no load during the baking process.
  • the schematically illustrated continuous conveyor baking system 36 according to FIG. 7 is provided for the continuous, fully automatic baking of the pastry bags 9 when there is a great need, in principle that
  • the support surface 40 of the double baking belt 37 is designed in profile in accordance with the outer shape of the pastry bag 9, the double baking belt 37 being designed as a link chain, the links of which have a division, as is the case with the spacing 35 Dividing lines 12 in Figure 2 corresponds, which corresponds to the width of the pastry bag.
  • the side surfaces are also to be incorporated into this support surface 40 in an inclined manner, as is also the case for those 11 according to FIG. 1.
  • a double revolving chain 41 has a pair of roller chains 42, with the link plates 43 of which 44 support pieces 44 are connected, on which in the illustration on the left via connected double parallelogram linkage
  • these core parts 46 are freely adjustable in height, which is important for achieving a distortion-free transport of the pastry bags 9 and with regard to the thickening of their wall thickness during the baking process.
  • known sliding pieces 47 are arranged on the supporting pieces 44, which slide on a guide track 49 in a stationary manner.
  • the weight effect of the core parts 46 and the upper dough band 5 a is completely or partially canceled by the tension spring 52, which is inserted between the double parallelogram linkage.
  • the two upper dough bands 5 a finally run accordingly from a double supply roll 48 onto the circulating chain 41 and from the correspondingly profiled pressure roller 50, the dough bands 3 a and 5 a are pressed analogously to the design of the pressing tool 17 for baking trays 2, mutually pressed, severed and pierced.
  • the speeds of the baking belts 37, circulation rollers 41, supply rollers 38 and 48 and the pressure roller 50 are controlled synchronously with one another, and the links are also of the double baking belt 37, the core parts 46 and the associated tool parts of the pressure roller
  • a drive and oven 60 is provided. According to him, the system has a cooling zone 61, and then stripping devices 62 are provided, which strip the pastry bags from the core parts 46 and on transport systems 63 or not shown
  • Area of parting lines 65 during baking can be done so that with the parting lines 12 in their position matching, thin-walled and preferably sharpened parting grid are used in the parting lines produced by the parting strips 19, which during fermentation or blowing and Baking processes remain on the baking trays 2 or on the baking belts 37.
  • Such dividers can also replace the dividing bars 19 as a further embodiment of the invention by using them in the pressure bars 18 instead of the dividing bars 19 before pressing the dough strips 53. During the start-up of the pressing tool 17, such partitions are held down until they have emerged from the pressure strips 18.
  • such dividing grids can be placed on the dough strips as corresponding endless chains in front of the driving and baking oven 60 3a and 5a are placed or pressed in and moved out behind the latter and returned above it. All parts with which the dough strips 3, 3a, 5, 5a come into contact, including the separating grid, can be used to prevent dough pieces from sticking to them before use with a preventive agent, such as fats, oil or the like, in thin application be provided.
  • a preventive agent such as fats, oil or the like
  • the surfaces of the parts coming into contact with the dough are advantageously. Executed or treated so that baking is difficult, as is achieved, for example, if they are coated with Teflon or the like or are chrome-plated.
  • 9 and 10 can be applied as a dough sheet to a flat baking sheet 72 or baking tape, wherein relatively thin core parts 72 are placed on the lower dough sheet layer 71 before the upper dough layer 70 is applied, so that they are evenly spaced between them Dividing lines
  • a pastry bag 75 is formed between the dividing lines.
  • Covering with the dividing lines 73 is a printing and
  • Edge areas 81 serve the correspondingly designed surfaces 82 of the printing and separating element 77, which can be designed as a flat printing element or as a rotating forme cylinder.
  • the cross section through a trough-like baking pan according to FIG. 11 can be both a section of a baking sheet and a segment of a baking belt.
  • a viscous or flowable dough mass of both layers they flow together at the ends 89, and if the consistency is firm, pressing on the edge areas requires tools - as already described - to connect the dough layers.
  • the shaped area 86 is shaped like a trough, so that liquid doughs of the upper and lower layers rest against the edges 91.
  • the core parts 88 can be baked on all sides in such designs, then with a size of the core parts such as the desired pocket size, the finished biscuit is cut off in an outside of the core parts, after which the core part can then be removed.
  • Cardboard or plastic or aluminum foil have an adhesive surface that prevents an
  • the core parts can be made so fine porous that they can be penetrated by gases, but not dough parts in them can penetrate so that the gases produced during fermentation and baking of the lower layer of dough can escape directly upwards and do not have to make a detour camouflaging the core parts, this also helps to ensure that the lower and upper wall of the finished pastry bag have the same structure.
  • the core part 92 in the size of the desired pocket can also protrude on the opening side of the pastry bag with a cranked section 93 and rest on the baking sheet.
  • the core part 92 in the size of the desired pocket can also protrude on the opening side of the pastry bag with a cranked section 93 and rest on the baking sheet.
  • the trough 95 in the baking tray 96 in the illustration on the right is as deep as the two layers of dough and the thin core piece 97 which can be a film.
  • the trough 98 is made deeper so that the dough always remains in the area of the trough 98 even in the case of doughs with a strong rise during fermentation and baking. Deep troughs 95 and 98 are particularly suitable for flowable doughs, as they cannot be passed over here.
  • thinner and thinner core parts is particularly suitable for doughs that deliver particularly good elastic pastry bags, since these have to be pressed in correspondingly in order to introduce food to achieve a corresponding cabbage space without cracks occur in the walls of the pockets.
  • Side wall 104 is approximately perpendicular to the base surface, whereas the other side walls 105, 106 are formed obliquely upwards on the outside, so that when fermenting and
  • Baking the dough with the core parts can rise well without clamping.
  • the core part 102 has a gripping section 107 running upwards at right angles, which bears against the rear side wall 104, so that no dough flows here.
  • the core part 102 is simple
  • the punching and depositing stamp 111 according to FIG. 16 has a clamping pin 112 with which e.g. a lifting and driving arm, not shown, of an actuating machine (robot) is connected.
  • a lifting and driving arm not shown
  • Cutting and depositing stamp 111 is used to delimit an upper or lower piece of dough 116 from a layer of dough 115 and thereby safely take it away because it rests on a perforated plate base 117 and a vacuum is built up behind it for this purpose.
  • a base 110 is air-permeable for this.
  • the perforated plate base 117 is subjected to an overpressure so that it emerges from the cut-out plate 113 without problems.
  • the lower piece of dough 116 is placed on a baking mat 119, thereupon a core part 120 and then an upper piece of dough 121, the core part 120 protruding at the front in the area 122 for gripping, and on the other outer sides it is the lower piece of dough 116 opposite back and even more the upper piece of dough 121, so that the conditions for a uniform wall thickness of the pastry bag are given when a pressure stamp 118 is subsequently placed.
  • Line 123 shows the outline after the layers have been compressed.
  • a sealing strip 124 e.g. B. made of foam, previously placed on the baking mat 119, so that the interior 126 is sealed to the outside.
  • the upper side of the upper layer of dough above the clamping pin 112 and the ceiling 127 of the pressure die 118 which is designed as a perforated plate, can be pressurized with compressed air.
  • the abutting surfaces of the dough layers are further pressed together, as shown in FIG. 18, as a homogeneous dough mass 125.
  • Sealing strips 129 can also be provided on the side walls.
  • a dough sheet 133 has an outer edge 134
  • Piece of dough 138 by placing the pointed dividing strips 136 on a base 139 is above
  • a corresponding vacuum line is connected to the chucking spigot 112 and the vacuum is effective in the space 141 through a ceiling 130 of the cut-out and storage stamp 131 designed as a perforated plate.
  • the pad 139 is also made permeable to air by z. B. is a perforated sheet, felt pad with a lower space or the like ..
  • the tips of the separating strips 136 are corresponding
  • a sealing strip 143 is provided further out so that the excess pressure can initially build up in the space 141. Such sealing strips 143 can then also be provided all around if the sealing of the separating strips 136 is not sufficient. To increase the sealing effect, the procedure can be such that the base 139 in the area of the sealing strips 136 is not air-permeable. Core parts, made of paper or thin cardboard or layers of film, are specifically heavier than the dough, but it has been shown that due to their low weight in relation to their surface area, they can also be used with correspondingly flowable dough
  • the core parts made of cardboard, corrugated cardboard, paper, foil or the like can be used several times or, depending on the customer's wishes, can still be delivered in the pastry bags.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

On remplit des croûtes à garnir d'aliments chauds ou froids destinés à la restauration rapide sans assiettes ni couverts. Afin d'automatiser et de rationaliser la fabrication desdites croûtes à parois relativement minces et étanches, un noyau (3) léger est posé entre des bandes supérieure et inférieure de pâte (1, 2), la bande inférieure de pâte (1) reposant sur des cavités adjacentes (4) d'une plaque métallique de cuisson (5). Une fois que la bande supérieure de pâte (2) a été posée, un outil de compression comprime les deux bandes de pâte autour des côtés inférieur et latéraux des noyaux, reliant les bandes de pâte de façon intime et étanche pendant la cuisson.
EP19900902141 1989-02-01 1990-01-31 Procede et dispositifs de preparation de croutes a garnir Withdrawn EP0416053A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE19893902941 DE3902941A1 (de) 1989-02-01 1989-02-01 Verfahren zur herstellung von gebaecktaschen
DE3902941 1989-02-01
DE4001129 1990-01-17
DE19904001129 DE4001129A1 (de) 1989-02-01 1990-01-17 Verfahren und zugehoerige einrichtungen zur herstellung von hohlgebaecken und gebaecktaschen

Publications (1)

Publication Number Publication Date
EP0416053A1 true EP0416053A1 (fr) 1991-03-13

Family

ID=25877317

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19900902141 Withdrawn EP0416053A1 (fr) 1989-02-01 1990-01-31 Procede et dispositifs de preparation de croutes a garnir

Country Status (3)

Country Link
EP (1) EP0416053A1 (fr)
DE (1) DE4001129A1 (fr)
WO (1) WO1990008472A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU1433902A (en) 2000-10-27 2002-05-06 Seuk Won You Pocket bread and its manufacturing method for mass production
KR100420284B1 (ko) * 2001-04-04 2004-03-02 유석원 대량생산을 위한 주머니 빵과 그 제조방법

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1926548A (en) * 1932-01-18 1933-09-12 Tri Pie Corp Method of and apparatus for making die stamped pies
US1979429A (en) * 1932-03-14 1934-11-06 Werner Apparatus for making sandwich rolls
FR1051672A (fr) * 1951-03-24 1954-01-18 Moule ouvrant pour la confection de pâtisseries creuses
US3747508A (en) * 1971-12-21 1973-07-24 Merrill Lynn Elam Apparatus for cooking hollow dough product
US4303677A (en) * 1979-09-18 1981-12-01 The Quaker Oats Company Frozen pizza process
US4382970A (en) * 1980-02-26 1983-05-10 Getfresh Food Limited Food processing

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9008472A1 *

Also Published As

Publication number Publication date
DE4001129A1 (de) 1991-07-18
WO1990008472A1 (fr) 1990-08-09

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