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WO2003043425A1 - Procede et dispositif de cuisson d'une pate dans un moule - Google Patents

Procede et dispositif de cuisson d'une pate dans un moule Download PDF

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Publication number
WO2003043425A1
WO2003043425A1 PCT/SE2002/001979 SE0201979W WO03043425A1 WO 2003043425 A1 WO2003043425 A1 WO 2003043425A1 SE 0201979 W SE0201979 W SE 0201979W WO 03043425 A1 WO03043425 A1 WO 03043425A1
Authority
WO
WIPO (PCT)
Prior art keywords
baking
dough
gas
limited space
finished product
Prior art date
Application number
PCT/SE2002/001979
Other languages
English (en)
Inventor
Bengt Eggemar
Original Assignee
Bengt Eggemar
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
Application filed by Bengt Eggemar filed Critical Bengt Eggemar
Priority to AU2002339828A priority Critical patent/AU2002339828A1/en
Publication of WO2003043425A1 publication Critical patent/WO2003043425A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C15/00—Apparatus for handling baked articles
    • A21C15/02—Apparatus for shaping or moulding baked wafers; Making multi-layer wafer sheets
    • A21C15/025—Apparatus for shaping or moulding baked wafers, e.g. to obtain cones for ice cream
    • 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
    • A21B5/026—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like for baking waffle cups or cones

Definitions

  • the present invention relates to a method and baking means for mould-baking dough.
  • dough means a non-gaseous mass consisting of at least one ingredient
  • baking means heating a dough while binding of a liquid takes place, the dough taking on a firmer consistency.
  • a dough can therefore consist of a conventional mixture of flour, yeast, salt and water or consist of a mixture of, for example, root vegetables and binding agent, such as a variety of flour products.
  • baking means which has a limited space, the volume of which corresponds to the volume of the maximally expanded dough and which continuously carries off gases from the limited space during baking.
  • the design of the baking means must nevertheless be such that the expanded dough does not during its expansion phase obstruct the evacuation routes through which the gas is conveyed out of the limited space.
  • the requirement that the maximum volume of the expanded dough is to correspond to the volume of the limited space means that the quantity of dough to be baked must be accurately measured out to a precisely calculated volume or mass before it is introduced into the baking means.
  • the degree of expansion of the dough will of course vary depending on which ingredients are included in the dough and the proportions in which they are added. Each ingredient must therefore also be measured out accurately when the dough is mixed.
  • Another problem is that it can be difficult to release the finished product from the baking means after baking .
  • a first object of the present invention is therefore to provide a method for accurately and automatically measuring out and mixing ingredients into a dough which is introduced into a baking means.
  • a second object is to provide a baking means with a limited space for baking the dough into a finished product, which is designed in such a manner that it comprises a gas- permeable part through which gases can be guided out from the limited space during baking and which is not obstructed by the dough.
  • a third object is to provide a baking means which is designed in such a manner that releasing the finished product from the baking means after baking does not give rise to any difficulties .
  • Claim 1 relates to a method for mould-baking dough, comprising steps in which at least one ingredient is measured out to a predetermined volume before it is introduced into a first container, the at least one ingredient is mixed in the first container into a dough, and the dough is then drawn into a second container when a piston arranged movably therein moves therein.
  • the method also comprises steps in which the dough in the second container is then, by means of the piston, pressed into a conveying duct which communicates with a baking means, and a volume of dough already present in the conveying duct corresponding to the volume of the dough which has been pressed into the conveying duct by means of the piston is, by virtue of the dough being supplied into the conveying duct, introduced into a limited space in the baking means via an opening therein.
  • the dough is then baked in the baking means at a predetermined temperature into a finished product which has a shape which corresponds to the shape of the limited space, during which baking the dough changes volume as a consequence of fermentation and essentially fills the limited space.
  • the method according to Claim 1 comprises steps in which the dough shrinks during baking as a consequence of the formation of gases, and the finished product is, after baking, guided out of the limited space after baking has been completed.
  • mould-baking process is simplified because a shaping cooling means does not have to be used and because the baking does not have to be interrupted for gases to be carried off. In this way, the mould-baking is also cheaper and quicker relative to previously known art .
  • Claim 9 furthermore relates to baking means for mould- baking dough, which baking means can be heated and has a limited space in which the dough is baked into a finished product at a predetermined temperature, the baking means comprising a gas-permeable part arranged so as to make contact with the dough, which gas- permeable part is designed in such a way that it allows gases to pass through but is not obstructed by the dough.
  • the baking means comprises a gas-permeable part, the opportunity is also afforded to supply gas through the gas-permeable part.
  • Figure 1 shows a sectional view of a first embodiment of a baking means according to the present invention
  • Figure 2 shows a sectional view of a second embodiment of a baking means according to the present invention
  • Figure 3 shows a sectional view of a third embodiment of the baking means according to the present invention
  • Figure 4 shows a sectional view of a first baking-means part according to the second embodiment of the baking means according to the present invention
  • Figure 5 shows a sectional view of a second baking- means part according to the second embodiment of the baking means according to the present invention
  • Figure 6 shows a flow diagram of a first embodiment of the method according to the present invention
  • Figure 7 is a diagrammatic representation of a first part of the method according to the first embodiment of the method according to the present invention
  • Figure 8 is a diagrammatic representation of a second part of the method according to the first embodiment of the method according to the present invention.
  • Figure 1 shows a first embodiment of a baking means 1 according to the present invention, comprising first and second separable interacting baking-means parts 2, 3 which are arranged pivotably on one another by means of a hinge 4, so that the first baking-means part 2 constitutes a lid on the second baking-means part 3 and a limited space 5 is formed between the first and second baking-means parts 3, 4.
  • the limited space 5 can be heated by means of, for example, heating elements (not shown in Figure 1) integrated into the baking means 1.
  • the first baking- means part 2 is made from sintered metal and therefore itself constitutes a gas-permeable part 6, through which gas can be guided out of and into the limited space 5. Furthermore, it has an outer surface 7 and an inner teflon treated surface 8.
  • the second baking-means part 3 is designed with four teflon treated inner surfaces 9 which, together with a likewise teflon treated bottom surface 10 and the inner surface 8 of the first baking-means part 2, delimit the limited space 5.
  • the baking means 1 communicates via an opening 12 in the bottom surface 10, which opening can be closed by an opening valve 11, with a conveying duct 13 which is attached to the baking means 1 and, at a remote end (not shown in Figure 1) , itself communicates with an arrangement (not shown in Figure 1) for supplying a dough.
  • the conveying duct 13 is filled with the dough from earlier.
  • a dough batch of the same predetermined volume will therefore be pressed into the limited space 5 via the opening 12 and the now open opening valve 11.
  • the opening valve 11 is closed, and baking is initiated by the limited space 5 being heated by the heating elements.
  • the dough will expand by between 50 and 100% while gas formation takes place, above all the formation of water vapour. In a first stage, this takes place in the outer parts of the dough. The gases formed will then try to find a way out of the limited space 5 via the gas- permeable part 6.
  • the first baking-means part 2 is pivoted up so that the finished product can be removed from the baking means 1, after which the baking-means parts 2 and 3 are brought together again and the opening valve 11 is opened so that the baking means can receive a new volume of dough.
  • Figure 2 shows a second embodiment of the present invention, where the first baking-means part 2 of the baking means 1, which in this second embodiment is made from a non-sintered material, has been provided with a number of sets of holes 24 which extend parallel to one another in a direction across the first baking-means part 2 and thus itself forms a gas-permeable part 106.
  • a fine-mesh net 16 made of, for example, plastic or metal, has also been mounted on an inner surface 108 of the first baking-means part 2.
  • the fine-mesh net 16 performs the same function as the sintered metal in the first embodiment, that is to say its pores allow gases through but are so small that the dough is not able to obstruct them.
  • a third embodiment of the baking means according to the present invention is shown in Figures 3, 4 and 5, where a baking means 31 comprises two elongate separable first and second baking-means parts 32, 33.
  • the first baking-means part 32 is mounted firmly on a movable arm 48 and is made from sintered metal. As in the first embodiment, it therefore has a gas-permeable function. It also comprises an inward-projecting gas-permeable part 36 which is designed with a teflon treated surface 38 and projects into a heatable limited space 35.
  • the limited space 35 is consequently formed in part by the teflon treated surface 38 but also by an inner teflon treated surface 39 of the second baking-means part 33 and inner teflon treated surfaces 40 of a recess 34 formed at one end of the baking-means parts 32, 33.
  • the limited space 35 has an elongate cup- shape with an opening 42 which is arranged at an end opposite the recess 34 and can be closed by means of an opening valve 41.
  • the inward-projecting gas-permeable part 36 communicates with a gas evacuation unit 45 and a gas supply unit 46 (shown only diagrammatically in Figures 3, 4 and 5) .
  • the gas evacuation unit 45 conducts gases out of the limited space 35 by creating a negative pressure in the first duct 43 and in this connection also in the inward-projecting gas-permeable part 36, while the gas supply unit 46 conducts gases into the limited space 35 by creating a positive pressure in the second duct 44 and in this connection also in the inward-projecting gas-permeable part 36.
  • the supply of dough takes place through a conveying duct 47 which is connected to the limited space 35 via the opening 41 and the opening valve 42.
  • the dough which is to be baked into a finished product, is therefore supplied from the conveying duct 47 through the open opening valve 42 and the opening 41 into the limited space 35, where it is baked after the opening valve 42 has been closed.
  • the dough expands and thus fills the recess 34 as well. Gases formed in the dough during baking are evacuated continuously through the inward-projecting gas- permeable part 36, via the first duct 43 and out of the baking means 31.
  • the dough will shrink in the final stage of baking, in doing which it adheres to the inward-projecting gas-permeable part 36 and comes away somewhat from the teflon treated surfaces 39 of the second baking-means part 33 and the teflon treated surfaces 40 of the recess.
  • the first baking-means part 32 is finally lifted out of the second baking-means part 33 by the arm 48.
  • the finished product will then accompany the first baking-means part 32 up, partly as a consequence of the lifting force which is applied to the finished product at a collar which has been formed by the recess 34 on expansion, but also as a consequence of the finished food product, on account of shrinking of the dough, adhering to the inward-projecting gas-permeable part 36.
  • the gas supply unit 46 will create an air flow toward the finished food product via the second duct 44 and the inward-projecting gas- permeable part 36 so that the finished product comes away somewhat from the inward-projecting gas-permeable part 36.
  • the air heated by the still warm finished product will then automatically leak out over the collar of the dough and carry away energy from the finished product, which cools down.
  • the gas supply unit 46 increases the gas flow, the finished product then coming away completely from the inward-projecting gas-permeable part 36.
  • the arm 48 will then be returned to its original position, after which the opening valve 42 is opened again and a new dough batch is introduced into the limited space 35.
  • only a limited portion of the inward-projecting part constitutes a gas-permeable part, preferably a top portion, so that the gases are evacuated only there.
  • both the top portion and a bottom portion of the inward-projecting part to be gas-permeable in such a way that the gases are conducted out through the top portion but are conducted in through the bottom portion when cooling and release of the finished product take place. It is important in this connection that the air flow is applied over a relatively large area in order to avoid too great a force being concentrated on a limited portion of the finished product and therefore damaging it .
  • a gas-permeable second baking-means part it is also possible to use a gas-permeable second baking-means part, together with either a gas-permeable first baking-means part or one which is not gas-permeable.
  • a gas supply unit and a gas evacuation unit can also be coupled to the second baking-means part for supply and evacuation of gases.
  • Figure 6 shows a flow diagram of a first preferred embodiment of the method according to the present invention, adapted for the baking means according to the third embodiment above and comprising steps in which at least one ingredient is measured out to a predetermined volume 50 before the at least one ingredient is introduced into a first container 51.
  • the measuring-out can take place by, for example, a pushing unit pushing at least one of the at least one ingredient batchwise into the first container or by a certain volume of at least one of the at least one ingredient being measured out into an intermediate storage space of predetermined volume, whereupon the intermediate storage space is emptied into the first container.
  • the inlet into and the outlet from the first container are suitably regulated by inlet and outlet valves, for example solenoid valves.
  • the at least one ingredient is then mixed into a dough 52 by means of a motor-driven dough arm.
  • a motor-driven dough arm When the dough is thoroughly mixed, it is drawn into a second container 53, in which a piston with an adjustable stroke is movably arranged, when the piston moves therein and thus creates space for the dough.
  • the piston then presses the dough into a conveying duct 54. Dough already present in the conveying duct is then forced into a limited space in a baking means 55 via an opening and an opening valve therein, after which the opening valve 56 is closed.
  • the volume of the dough introduced into the baking means will therefore correspond to the volume of the dough pressed into the conveying duct by the piston, which means that it is possible, by adjusting the stroke of the piston according to which ingredients are included in the dough and their relative proportions, to measure out a dough which will essentially fill the limited space during baking.
  • the dough in the conveying duct is then preheated, while the dough in the baking means is baked into a dough 57 and 58 at a predetermined temperature.
  • the preheating of the dough is an important step in the baking process.
  • the dough is preferably heated to a temperature just below the temperature at which the dough begins to bake or, if baking powder, for example, constitutes one of the ingredients, the dough begins to form gas bubbles and to rise.
  • the temperature increase which is necessary in order subsequently to bake the dough in the baking means is smaller and the baking time can be reduced considerably, in some cases by as much as 50%.
  • the dough expands as a consequence of fermentation 59 and essentially fills the limited space.
  • gases above all water vapour, are formed in the dough, which are carried off through the inward-projecting gas-permeable part and a duct arranged thereon by a gas evacuation unit 60.
  • the dough 61 shrinks and adheres to the inward-projecting gas- permeable part at the same time as it comes away somewhat from other surfaces of the limited space 62.
  • the gas-permeable engagement part With the finished product adhering to it, is lifted out of the limited space 63 by a movable arm mounted firmly thereon, whereupon a gas supply unit supplies a gas flow through the inward-projecting gas- permeable part 6 .
  • the gas flow takes up energy from the finished product, so that it cools down, at the same time as it causes the finished product partly to come away from the inward-projecting gas-permeable part 65.
  • space is also created for the gas flow to leave the interspace which arises between the finished product and the gas- permeable part.
  • the gas flow is increased 67, and the finished product comes away completely from the inward-projecting gas-permeable part 68.
  • the inward-projecting gas-permeable part is then returned to the limited space 69, whereupon the opening valve is opened again 70.
  • FIGS 7 and 8 show a diagrammatic representation of the first embodiment of the method, where the baking-means is designed according to the third embodiment of the baking means according to Figures 3, 4 and 5.
  • the method comprises at least two ingredients, for example water and flour, being stored in storage spaces (not shown in Figures 7 and 8) . They are metered and are introduced into a first container 102 through suitable metering arrangements, for example a metering valve 71 or a screwable pushing unit 72, which push volumetrically defined quantities out of one of said storage spaces.
  • the ingredients are mixed by a dough arm 73, which is driven by a motor 74, into a dough 75.
  • the dough 75 is then drawn via a three-way valve 76 into a second container 77 in the form of a cylinder, when a piston 78, which is arranged movably therein and has an adjustable stroke, moves in the second container 77 so that an empty volume is created therein.
  • a piston 78 moves inward into the second container 77 again, the dough 75 is pressed onward into a heating pipe 79 which functions as both a conveying duct and a preheater.
  • a volume of a dough 75 present in the heating pipe 79 corresponding to the volume of the dough 75 introduced into the second container 77 will at the same time be forced onward into the limited space 35 in the baking means 31.
  • the dough 75 will expand, after which it will essentially fill the limited space 35. As the dough 75 also fills the recess 34, the finished product 100 will be equipped with a collar 101.
  • the gases which are produced during baking will be guided out via the inward-projecting gas-permeable part 36 and out through a first duct 43 of a gas evacuation unit 45 (shown only diagrammatically in Figures 7 and 8) .
  • the gas formation leads to the volume of the dough 75 decreasing again, for which reason the dough 75 will adhere to the inward-projecting gas-permeable part 36 and come away from the second baking-means part 33.
  • the inward-projecting gas-permeable part 36 is lifted out of the limited space 35 by means of a movable arm 48 which is mounted firmly on the inward- projecting gas-permeable part 36 and arranged movably on a cross member 93.
  • a gas supply unit 46 (shown only diagrammatically in Figures 7 and 8) supplies a gas flow via the second duct 44 and out through the inward-projecting gas-permeable part 36. The effect of the gas flow is that the finished product 100 comes away a little from the inward-projecting gas- permeable part 36, after which the gas flows upward and out of the finished product 100.
  • the gas preferably originally has a lower temperature than the finished product 100, which means that the gas takes up energy from the finished product 100, which thus cools down.
  • the arm 48 has been guided into a position in which it is to set down the finished product 100, the gas flow is increased, and the finished product 100 comes away completely from the inward-projecting gas- permeable gas part 36.
  • the dough does not have to be preheated in the conveying duct, but the preheater can, for example, constitute a link between the conveying duct and the baking means. What is important is that the dough is preheated just before it is introduced into the baking means, so as in this way to reduce the baking time.

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

Abstract

La présente invention concerne un procédé de cuisson de pâte dans un moule, qui comprend plusieurs étapes dans lesquelles au moins un ingrédient est mesuré pour présenter un volume prédéterminé, le ou les ingrédients étant mélangés sous forme d'une pâte (75) qui est envoyée dans un deuxième contenant (77) par un piston (78) mobile disposé dans ce dernier. Le procédé comprend également d'autres étapes dans lesquelles la pâte (75) se trouvant dans le deuxième contenant (77) est pressée et poussée, par le piston, dans un conduit (13, 47, 79) de transport et un volume de pâte (75) se trouvant déjà dans le conduit (13, 47, 79) de transport est introduit dans un espace limité (5, 35) d'un moyen (1, 31) de cuisson dans lequel la pâte (75) est cuite à une température prédéterminée, pour former un produit fini (100). En dernier lieu, le procédé comprend également des étapes dans lesquelles les gaz produits pendant la cuisson sont guidés hors de l'espace limité (5, 35) par une partie (6, 36, 106) perméable au gaz du moyen de cuisson (1, 31) et le produit fini (100) est guidé hors de l'espace limité (5, 35) après la fin de la cuisson. Cette invention se rapporte également à un moyen (1, 31) de cuisson permettant de cuire de la pâte dans un moule, ce moyen (1, 31) de cuisson pouvant être chauffé et comportant un espace limité (5, 35) dans lequel la pâte est cuite, à une température prédéterminée, sous forme d'un produit fini (100), le moyen (1, 31) de cuisson comprenant une partie (6, 36, 106) perméable au gaz prévue pour se trouver en contact avec la pâte (75) et conçue de telle sorte qu'elle laisse passer les gaz mais qu'elle ne soit pas obstruée par la pâte (75).
PCT/SE2002/001979 2001-11-05 2002-10-31 Procede et dispositif de cuisson d'une pate dans un moule WO2003043425A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002339828A AU2002339828A1 (en) 2001-11-05 2002-10-31 Method and device for baking dough in a mould

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE0103671-4 2001-11-05
SE0103671A SE520468C2 (sv) 2001-11-05 2001-11-05 Förfarande och organ för att formbaka deg

Publications (1)

Publication Number Publication Date
WO2003043425A1 true WO2003043425A1 (fr) 2003-05-30

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AU (1) AU2002339828A1 (fr)
SE (1) SE520468C2 (fr)
WO (1) WO2003043425A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2953685A1 (fr) * 2009-12-16 2011-06-17 Brevet Michel Procede et dispositif de fabrication d'un contenant souple en pate alimentaire equivalente
EP2335484A1 (fr) * 2009-12-18 2011-06-22 Daniel Pyrat Dispositif pour la pré-cuisson des pâtes pour pâtisseries notamment avant de les garnir
WO2018185036A1 (fr) 2017-04-06 2018-10-11 Capucins Bras Machine modulaire de cuisson de cornets alimentaires
WO2025029147A1 (fr) * 2023-08-03 2025-02-06 Space-Xyz Ip B.V. Outil, appareil et procédé d'estampage de pâtons

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1980001130A1 (fr) * 1978-12-08 1980-06-12 Unilever Ltd Methode et appareil de production de gaufrettes en moule

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1980001130A1 (fr) * 1978-12-08 1980-06-12 Unilever Ltd Methode et appareil de production de gaufrettes en moule

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2953685A1 (fr) * 2009-12-16 2011-06-17 Brevet Michel Procede et dispositif de fabrication d'un contenant souple en pate alimentaire equivalente
EP2335484A1 (fr) * 2009-12-18 2011-06-22 Daniel Pyrat Dispositif pour la pré-cuisson des pâtes pour pâtisseries notamment avant de les garnir
WO2018185036A1 (fr) 2017-04-06 2018-10-11 Capucins Bras Machine modulaire de cuisson de cornets alimentaires
WO2025029147A1 (fr) * 2023-08-03 2025-02-06 Space-Xyz Ip B.V. Outil, appareil et procédé d'estampage de pâtons

Also Published As

Publication number Publication date
AU2002339828A1 (en) 2003-06-10
SE0103671L (sv) 2003-05-06
SE0103671D0 (sv) 2001-11-05
SE520468C2 (sv) 2003-07-15

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