BE1025105B1 - Method and device for the preparation of cakes - Google Patents

Abstract

In a first aspect, the present invention relates to a method for preparing cakes comprising a dough base and a filling, which method comprises the steps of arranging a first strip of dough material over a cake mold, arranging filling material in the cake mold, arranging a second strip of dough material over the cake pan, pinching off the first and second strip along an edge portion of the cake pan, and baking it off. In particular, pinching takes place by means of a roller body, which roller body is rolled along the aforementioned edge portion. In a second aspect, the invention relates to a device for preparing cakes.

Description

(30) Priority data:

(73) Holder (s):

CRELEM BAKERIES NV

3650, DILSEN-STOKKEM

Belgium (72) Inventor (s):

CRETSKENS Raymond Pierre 3650 DILSEN-STOKKEM Belgium

VANBOCKRIJCK Eric HJ 3650 DILSEN-STOKKEM Belgium

CUPPENS Peter JMH

3650 DILSEN-STOKKEM Belgium (54) Method and device for the preparation of pastries (57) In a first aspect, the present invention relates to a method for preparing pastries comprising a dough base and a filling, which method comprises the steps of arranging a first strip of dough material over a cake pan, applying filling material into the cake pan, arranging a second strip of dough material over the cake pan, pinching off the first and second strip along an edge portion of the cake pan, and baking it. In particular, this pinch-off takes place by means of a roller body, which roller body is rolled along the aforementioned edge portion. In a second aspect, the invention relates to a device for preparing cakes.

Fig. 1

BELGIAN INVENTION PATENT

FPS Economy, K.Μ.O., Self-employed & Energy Publication number: 1025105 Filing number: BE2017 / 5697 Intellectual Property Office International Classification: A21C 9/08 A21C 11/10 A21C 11/12 A21D 13/19 A21C 9/04 Date of grant: 25/10/2018

The Minister of Economy,

Having regard to the Paris Convention of 20 March 1883 for the Protection of Industrial Property;

Having regard to the Law of March 28, 1984 on inventive patents, Article 22, for patent applications filed before September 22, 2014;

Having regard to Title 1 Invention Patents of Book XI of the Economic Law Code, Article XI.24, for patent applications filed from September 22, 2014;

Having regard to the Royal Decree of 2 December 1986 on the filing, granting and maintenance of inventive patents, Article 28;

Having regard to the application for an invention patent received by the Intellectual Property Office on 29/09/2017.

Whereas for patent applications that fall within the scope of Title 1, Book XI, of the Code of Economic Law (hereinafter WER), in accordance with Article XI.19, § 4, second paragraph, of the WER, the granted patent will be limited. to the patent claims for which the novelty search report was prepared, when the patent application is the subject of a novelty search report indicating a lack of unity of invention as referred to in paragraph 1, and when the applicant does not limit his filing and does not file a divisional application in accordance with the search report.

Decision:

Article 1

CRELEM BAKERIES NV, Kempenstraat 13, 3650 DILSEN-STOKKEM Belgium;

represented by

BRANTS Johan Philippe Emile, Pauline Van Pottelsberghelaan 24, 9051, GHENT;

CRABBE Ellen, Pauline van Pottelsberghelaan 24, 9051, GHENT;

a Belgian invention patent with a term of 20 years, subject to payment of the annual taxes as referred to in Article XI.48, § 1 of the Code of Economic Law, for: Method and device for the preparation of pastries.

INVENTOR (S):

CRETSKENS Raymond Pierre, Kempenstraat 11, 3650, DILSEN-STOKKEM;

VANBOCKRIJCK Eric HJ, Kempenstraat 13, 3650, DILSEN-STOKKEM;

CUPPENS Peter JMH, Kempenstraat 13, 3650, DILSEN-STOKKEM;

PRIORITY :

BREAKDOWN:

Split from basic application:

Filing date of the basic application:

Article 2. - This patent is granted without prior investigation into the patentability of the invention, without warranty of the merit of the invention, nor of the accuracy of its description and at the risk of the applicant (s).

Brussels, 25/10/2018,

With special authorization:

BE2017 / 5697

METHOD AND APPARATUS FOR PREPARING PASTRY

TECHNICAL DOMAIN

The invention relates to methods and devices for the preparation of confectionary pastries. In particular, the invention is directed to filled cakes, as well as preparation methods and installations therefor.

STATE OF THE ART

A large number of methods and installations for preparing filled pastries are known from the literature.

US 2013 177 676 A1, for example, describes a method for preparing a multilayer cake product. Thereby a layered structure is formed, comprising a bottom layer of dough material, an intermediate layer of filling material and a top layer of dough material; this structure is subsequently baked, the aforementioned intermediate layer retaining its smooth texture.

Such products are usually judged on their taste, texture and attractive appearance. A number of other considerations are: the complexity of the preparation method, to what extent that preparation method can be automated, the cost price of the ingredients, how much loss of ingredients occurs, and the shelf life of the product obtained.

In this sector, which is highly competitive, it is also crucial to continue to charm the consumer with surprising products of an increasingly higher quality, and / or which are increasingly better in texture, taste and / or appearance.

The present invention aims to find a solution for this.

SUMMARY OF THE INVENTION

In a first and a second aspect, the present invention describes a method according to claim 1 and an apparatus according to claim 12, respectively, for preparing pastries comprising a dough base and a filling, using a pie mold with edge portion.

BE2017 / 5697

By thereby rolling a roi body over the edge portion of the cake pan, the excess, in particular the overhanging dough, can be loosened in a very effective manner via rolling pinching. This makes it possible to automate the arranging of the strips of dough material over the cake pans in an inexpensive manner, whereby the excess / overhanging dough is still removed in a very precise manner, at the edge of the cake pan. Such automation does not require targeted actions from one or more robot arms. Rather, it is the shape of the edge portion itself that inherently captures the shape of the pinch.

DESCRIPTION OF THE FIGURES

Figure 1 shows a schematic representation of a main strip of dough material, which is divided by means of a longitudinal cut into a first and a second strip of dough material, according to an embodiment of the present invention.

Hg hour 2 is a simplified representation of a number of steps in a pastry preparation method according to an embodiment of the present invention.

DETAILED DESCRIPTION

The invention relates to a method and an apparatus for preparing cakes, comprising a dough base and a filling.

Unless otherwise defined, all terms used in the description of the invention, including technical and scientific terms, have the meaning generally understood by those skilled in the art of the invention. For a better assessment of the description of the invention, the following terms are explicitly explained.

“A”, “the” and “it” refer to both singular and plural in this document unless the context clearly assumes otherwise. For example, "a segment" means one or more than a segment.

BE2017 / 5697

When "about" or "round" is used in this document with a measurable quantity, a parameter, a duration or moment, and the like, then variations of +/- 20% or less, preferably + / -10% or less, more preferably +/- 5% or less, even more preferably +/- 1% or less, and even 5 more preferably +/- 0.1% or less than and of the quoted value, insofar as such variations are applicable in the described invention. However, this should be understood to mean that the value of the quantity using the term "about" or "round" is itself specifically disclosed.

The terms "include", "include", "consist of", "consist of", "include", "contain", "contain", "include", "include", "contain", "contain" are synonyms and are inclusive or open terms that indicate the presence of what follows, and that do not exclude or prevent the presence of other components, features, elements, members, steps, known from or described in the prior art.

Quoting numerical intervals through the endpoints includes all integers, fractions, and / or real numbers between the endpoints, including these endpoints.

In a first aspect, the invention relates to a method of preparing pastries comprising a dough base and a filling, using a cake pan with edge portion, which method comprises the steps of:

arranging a first strip of dough material, in and over the cake pan, thereby forming a bottom layer in the cake pan, applying filling material in the cake pan, on top of the said bottom layer, thereby forming an intermediate layer in the cake pan, arranging a second strip dough material over the cake pan, on top of said bottom layer and / or intermediate layer, thereby forming an upper layer in the cake mold, and baking off said bottom layer, intermediate layer and top layer.

In particular, prior to baking, the first and second strips of dough material are pinched along said edge portion by rolling a roll body over the edge portion.

Preferably it concerns sugared / sweet pastries, but this is not necessarily the case. Preferably, said bottom layer coats at least the bottom, and at

BE2017 / 5697 further prefer both the bottom and the inner wall of the cake pan. This underlayer is then transformed into a dough bottom and lateral dough edge during baking, while the intermediate layer can be interpreted as a filling in the final product / pastry.

The dough materials used are preferably malleable and deformable, at least prior to baking. This allows automatic conversion into strips, by means of extrusion and / or roll-out. Baking is done at a temperature between 100 ° C and 280 ° C, preferably higher than 120 ° C, further preferably lower than 250 ° C, and further preferably lower than

225 ° C. When baking, the dough material acquires a solid (er) texture. Preferably, the filler material is not a dough material, and further preferably, the texture of the filler material does not significantly change during baking; for example, the filling material retains its smooth texture during baking.

However, this is not necessarily the case. Optionally, the above-mentioned top layer is at least partially covered with a covering agent / rinse aid, for example with beaten egg, called doreren in the technical jargon.

By rolling a roll body over the edge portion of the cake pan, the excess, especially the overhanging dough, can be loosened very effectively, by rolling pinching. This makes it possible to automate the arranging of the strips of dough material over the cake pans in an inexpensive manner, whereby the excess / overhanging dough is still removed in a very precise manner, at the edge of the cake pan. Such automation does not require targeted actions from one or more robot arms. Rather, it is the shape of the edge portion itself that inherently captures the shape of the pinch.

In many of the known industrial preparation methods, such overhanged parts of dough are typically not pinched (or at least not with great precision) and / or cut away. When exposed to hot oven air, they tend to dry out and / or bake due to their fine thickness. In addition, they protrude, making them prone to chipping / tearing / crumbling. Chipped / torn / crumbled dough is an important cause of contamination of the production line.

BE2017 / 5697

According to a further or alternative embodiment, the rolling body is a cylindrical body that can be rolled freely along that edge portion. According to a further or alternative embodiment, the rolling body is a cylindrical body that is moved in a rolling manner along that edge portion.

An optional additional advantage of rolling the edge part by means of the rolling body is that at the same time the top layer and bottom layer dough material are adhered together, at the edge part of the cake pan. In addition, In case the filler material was not uniformly applied, it would be possible to design the roll body such that during rolling it redistributes and / or compresses the dough material and / or filler material.

According to a further or alternative embodiment, the roll body is provided above a passage for cake pans, in a rollable manner, the cake pan being guided along the aforementioned passage, below the roll body. The roller body can herein be provided in a freely movable and / or rolling manner. The roller body is preferably freely movable, so that no additional drive has to be provided for this. At the appropriate passage of the cake pans under the roll body, the excess dough material is then efficiently pinched in a rolling manner.

According to a non-limitative embodiment, the pinched dough material is derived in a very simple and elegant manner, at the transition between two straight conveyor belts, through a gap between them. The pinched dough, which is relatively soft in shape, bends with the first conveyor belt downwards and can be collected under that slit. The cake pans, on the other hand, are relatively hard and bridge the transition / gap, after which they continue on the second conveyor belt.

According to a further or alternative embodiment, an amount of pinched dough material from the first and / or second strip is processed in further pastries. As a result, fewer ingredients are lost.

According to a further or alternative embodiment, the edge portion is circular or oval. Preferably, the edge portion is substantially circular. Such a shaped edge portion is preferable because it

BE2017 / 5697 is in line with the traditional circle shape for cakes. However, circles and ovals are typically excluded from industrial manufacturing methods. After all, it is impossible to cut a strip of dough material into contiguous circles; a large proportion of intermediate dough material must therefore be rejected. Alternatively, overhangs of dough are baked with the above-mentioned drawbacks. The present invention now makes it possible to efficiently remove the overhanging dough material and reprocess it into additional pastries.

According to a further or alternative embodiment, dough material of the first and / or second strip is homogeneous. Preferably, the dough used does not have a heterogeneous (e.g. layered) structure such as puff pastry. It can then be easily kneaded again and transformed into a fresh strip of dough material for incorporation into further pastries. The filler material can be homogeneous or heterogeneous (e.g. layered, marbled). For example, the intermediate layer may optionally comprise one or more layers.

According to a further or alternative embodiment, the first and the second strip comprise the same dough material. They can then be kneaded together and recreated into a fresh strip of dough material, for example, to the main strip mentioned below.

According to a further or alternative embodiment, the first and the second strip are formed from the same main strip of dough material, comprising providing a longitudinal cut in said main strip. The said main strip is cut in half along its longitudinal direction. This allows efficient production of the strips of dough material, for example, only one dough strip-forming machine has to be provided per production line.

According to a further or alternative embodiment, the first and second strip each comprise a volume of dough material, the volume of the second strip being at least 20% and at most 80% of the volume of the first strip. Preferably, said volumes are taken as volume per running meter strip. Preferably, the volume of the second strip is at least 30%, more preferably at least 40%, more preferably at least 50%, and further preferably at most 70% of the volume of the second strip.

BE2017 / 5697

According to a further or alternative embodiment, the second strip is provided with a grid of linear perforations, which perforations are oriented in a longitudinal direction, after which the strip is stretched in a width direction.

The said perforations open to round, teardrop-shaped and / or spatial openings. Optionally, the second strip is rolled out before and / or subsequently along the width direction. It is advantageous that the top layer is more airy, thinner and / or more interrupted than the bottom layer of the pastry. After all, the top layer will dry out in the oven, and a product with a thick, dry top layer is typically experienced as unpalatable. The thick bottom layer, on the other hand, contributes to the firmness of the product. Preferably, the second strip is not substantially stretched along the longitudinal direction in any of these operations; such strip length retention is beneficial to the continuous flow of the process, as described below.

According to a further or alternative embodiment, said intermediate layer is vibrated and / or smoothed, making it flatter.

According to a further or alternative embodiment, the first and / or second strip of dough material is continuously arranged over a plurality of cake pans.

According to a non-limiting embodiment, a continuous main strip is split via a longitudinal cut into a continuous first and a second strip. The second strip is split off, and optionally provided with linear perforations and a stretch along the width direction; alternatively, it is rolled / thinned according to that width direction. In any case, the second strip is guided above the first strip, whereby it is arranged on that cake mold after filling a cake pan with filler. Since the first and second strips are split up and put back together on the cake pans, it is advantageous that the second strip is hardly stretched in the longitudinal direction, as mentioned above.

In a second aspect, the invention describes an apparatus for preparing pastries comprising a dough base and a filling, the apparatus comprising one or more cake molds, means for forming a first and a second strip of dough material, means for arranging the said strips over a cake pan, means for applying filling material in a cake pan, and an oven. In particular, the device further comprises a roller body, which

BE2017 / 5697 roi body is configured to roll over an edge portion of a cake pan. According to a further or alternative embodiment, the said roi body is provided above a passage for cake pans, in a rollable manner. Preferably, said body is as described above, with the above-mentioned advantages. Preferably, the device is configured to perform the above-described method. Preferably it includes a variety of cake pans.

According to a further or alternative embodiment, the device comprises a cutting means, for cutting a main strip of dough material into the first and second strip, according to a longitudinal direction thereof, the device further comprising a transport means for dividing and transporting the second strip separately, with the above mentioned advantages.

According to a further or alternative embodiment, the device comprises a toothed roller, for arranging a grid of linear perforations in the second strip, according to a longitudinal direction thereof. The device further comprises a divergent transport means for stretching the perforated strip, according to a width direction thereof. The linear perforations can for instance be arranged by means of a toothed roller with sharp stripe-shaped, radial blades / teeth. A spreader belt can be used as a divergent means of transport, to subsequently stretch the perforated strip. The second strip thus obtains more or less the same width as the first strip, but it is more airy and / or thinner. Preferably, these widths correspond more or less to the diameter of the cake pans, or at least are slightly larger. Preferably, the width of the first strip is slightly larger, so that it can be draped in the cake pans. Preferably, the width of the second strip is more or less the same size.

In what follows, the invention is described by means of non-limiting examples and figures illustrating the invention, which are not intended or should be interpreted to limit the scope of the invention.

Figure 1 shows a schematic representation of a main strip 1 of dough material, which is divided by means of a longitudinal cut 2 into a first 3 and a second 4 strip of dough material, according to an embodiment of the present invention. The longitudinal cut 2 is made such that the first

BE2017 / 5697 and second strip 4 have a width b ₃ and b ₄ respectively. In the present example, these widths relate approximately as 3 by 5 and 2 by 5, respectively, to the total width (bi = b ₃ + b ₄ ) of the main strip 1. The main strip 1 itself is a flat strip of dough material, with a min. or more uniform thickness. The dough material is preferably homogeneous; in particular, the main strip 1 preferably does not have a heterogeneous, layered structure. Assuming a thickness that is substantially uniform, the volume of the second strip 4 in the present example is about 2/3 (or 66%) of the volume of the first strip 3, per running meter of strip. The first 3 and second 4 strips of dough material are split in a sideways direction (ie according to their width direction), and are then transported separately. The second strip 4 is further provided with a grid of linear perforations 5, which are oriented according to the longitudinal direction of that strip 4. Subsequently, the second strip 4 is stretched according to the width direction (i.e. perpendicular to the aforementioned longitudinal direction). As a result, it obtains a wafer / checkered pattern with openings 6. Also, the second strip 4 increases in width at the same time, to a width b / which is more or less equal to the width b ₃ of the first strip of dough material 3. Preferably, the stretching in the longitudinal direction during this stretching is small, so that the above-mentioned volume ratio per running meter of strip (in the longitudinal direction) is more or less maintained.

Figure 2 shows a simplified representation of a number of steps in a method of preparing pastry comprising a dough base and a filling, according to an embodiment of the present invention. Thereby a first strip of dough material 3 is arranged over a cake pan 7, with which a bottom layer is formed in that cake pan 7. Subsequently, filling material 9 is introduced into the cake pan 7, so that an intermediate layer 10 is formed on top of that bottom layer 8, which is carried vertically and is surrounded laterally by the bottom layer 8. In a next step, a second strip 4 of dough material 30 is placed over the cake pan. 7 suitable. This is provided with a checkered pattern, with a grid of openings 6. An overhanging part of the first 3 and second 4 strip is then pinched off, at the level of the circular edge part 11 of the cake pan 7. For this purpose, a rolling body 12 is placed over that edge part. 11 rolled.

Both strips 3, 4 are thereby compressed along that edge portion, so that mutual bonding / blending occurs; the cake pan 7 is thereby covered by a disc-shaped, checkered top layer. The roll body itself is provided above a passage for the cake tins 7, in a rollable manner. Preferably concerns

BE2017 / 5697 is a continuous, continuous method / device, in which an uninterrupted (or at least very long) first 3 and second 4 strip of dough material is draped over a plurality of successive cake tins 7.

The numbered elements on the figures are:

1. main strip

2. longitudinal cut

3. first strip

4. second strip

5. Linear perforation

6. opening

7. cake pan

8. bottom layer

9. filling material

10. intermediate layer

11. Circular edge section

12. roller body

It is believed that the present invention is not limited to the embodiments described above and that some adaptations or changes to the described examples and figures can be added without revaluating the appended claims.

BE2017 / 5697

Claims (11)

CONCLUSIONS 1, A method of preparing cakes comprising a dough base and an auction, using a cake pan 7 with a bottom and 5 a circular or oval edge portion ii, which method comprises the steps of: - arranging a first strip of dough material 3, in and over the cake pan 7, thereby forming a bottom layer 8 in the cake pan 7, - placing filling material 9 in the cake pan 7, on top of the Said bottom layer 8, thereby forming an intermediate layer 10 in the cake pan 7, - arranging a second strip of dough material 4 over the cake tin 7, on top of the said bottom layer 8 and / or intermediate layer W, thereby forming an upper layer in the cake tin 7, and ~ Baking off said bottom layer 8, intermediate layer 10 and top layer, wherein the first 3 and second 4 strips of dough material are pinched, prior to that baking, along the aforementioned red portion 11, by roasting a rosin body 12 over the edged portion 11. , Characterized in that an amount of pinched dough material from the first 3 and / or second 4 strip is processed in further pastries, the pinched dough material for this purpose being diverted downwards at a transition between two straight conveyor belts, The method according to the preceding claim 1, characterized in that it Roll body 12 is provided above a passage for cake tins 7, in a rollable manner, whereby the cake tin 7 is guided along the aforementioned passage, under the roll body 12, The method according to any one of the preceding claims 1 and 2, characterized in that the dough material of the first 3 and / or second 4 strip 30 is homogeneous, 4, The method according to any one of the preceding claims 1 to 3, characterized in that the first 3 and the second 4 strip comprise the same dough material, The method according to the preceding claim 4, characterized in that the The first 3 and the second 4 strip are formed from the same main strip 1 of dough material, comprising providing a layer cut 2 in the said main cup 1. BE2017 / 5697 6. The method according to the previous merger 5, characterized in that the first 3 and second 4 strips each comprise a volume of covering material, the volume of the second strip 4 being at least 20% and at most 80% of the volume of the first strip is 3 5 7. The method according to any one of the preceding claims 5 and 6, characterized in that the second strip 4 is provided with a grid of linear perforations S, which perforations 5 are oriented in a longitudinal direction, after which strip 4 is stretched in a width direction. 8. The method according to any one of the preceding claims, characterized in that said intermediate layer 10 is vibrated and / or leveled. S. The method according to any one of the preceding claims, characterized in that the first 3 and / or second 4 strip of deag material is arranged through a plurality of cake pans 7. 10. An apparatus for preparing pastries comprising a dough base and 15 a filling, the Device comprising one or more cake pans 7 with a bottom and a circular or oval edge part, means for mixing a first 3 and a second 4 strip of dough material, means for arranging the said strips 3, 4 over one cake pan 7, means for arranging filling material 9 in a cake pan 7, and an oven, the device further comprising a rolling frame 12, which roller body 12 was configured to roll over the edge portion 11 of a cake pan 7, characterized that the device further comprises two straight conveyor belts, with a transition therebetween, configured to down-load an amount of pinched dough material I. The device according to the preceding claim 10, characterized in that said roll body 12 is provided above a passage for cake tins 7, in a rollable manner. The device according to any of the preceding claims 10 and 11, comprising the Characterized in that the device comprises a cutting edge, for cutting a sliver strip of dough material 1 to the first 3 and second 4 strip, according to a longitudinal direction thereof, the device further comprising a transport means for splitting off and separately transporting the second strip 4. 13. The device according to any one of the preceding claims 10 to 12, characterized in that the device comprises a toothed ml, for applying a grid of linear perforations 5 in the second strip 4, BE2017 / 5697 according to a direction thereof, the device further comprising a diverging means of transport, for stretching the perforated region 4 according to its width. BE2017 / 5697 BE2017 / 5697 m BE2017 / 5697 METHOD AND APPARATUS FOR PREPARING PASTRY