CN1071302A - Method and apparatus for forming and baking edible containers - Google Patents
Method and apparatus for forming and baking edible containers Download PDFInfo
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- CN1071302A CN1071302A CN92101221A CN92101221A CN1071302A CN 1071302 A CN1071302 A CN 1071302A CN 92101221 A CN92101221 A CN 92101221A CN 92101221 A CN92101221 A CN 92101221A CN 1071302 A CN1071302 A CN 1071302A
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- 238000000034 method Methods 0.000 title claims abstract description 39
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000008429 bread Nutrition 0.000 claims description 84
- 235000015927 pasta Nutrition 0.000 claims description 33
- 108010068370 Glutens Proteins 0.000 claims description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 12
- 238000007493 shaping process Methods 0.000 claims description 10
- 230000000694 effects Effects 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 238000013459 approach Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims 2
- 229920001169 thermoplastic Polymers 0.000 claims 1
- 239000004416 thermosoftening plastic Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 description 11
- 230000008569 process Effects 0.000 description 11
- 235000015244 frankfurter Nutrition 0.000 description 7
- 235000019692 hotdogs Nutrition 0.000 description 7
- 210000003491 skin Anatomy 0.000 description 7
- 238000012545 processing Methods 0.000 description 6
- 238000013461 design Methods 0.000 description 5
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- 235000019682 ‘finger’ food Nutrition 0.000 description 5
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- 239000002184 metal Substances 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 206010011469 Crying Diseases 0.000 description 1
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- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
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- 235000015243 ice cream Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000032696 parturition Effects 0.000 description 1
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- 239000000843 powder Substances 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
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- 235000012794 white bread Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
- A21B3/13—Baking-tins; Baking forms
- A21B3/132—Assemblies of several baking-tins or forms
-
- 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
- A21B5/023—Hinged moulds for baking waffles
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A method and apparatus for forming and baking a bread-type flour-based edible receptacle in a large commercial scale by placing a specially formulated dough in a closed mold consisting of matching male and female molds with a uniform predetermined gap therebetween, the mold being clamped by a clamp and capable of generating a pressure of up to 55 psi when heated in an oven to produce an edible receptacle of exemplary dimensions. It is unitary, having an elongated cavity and an open top, a uniform 1/4 inch thick skin, and closed ends, thereby forming a pleasing edible container that encloses the food contained therein.
Description
The present invention relates to a kind of machinery and method of bakery product, more particularly, relate to a kind of method and apparatus of moulding and baking of edible container.
Because structure and attractive in appearance on some new differences, the edible container of making according to the shaping and the baking method of the present invention design is can not be definitely to be equal to the goods of existing edible container and/or its structure to treat, although it is eaten up under the same manner, promptly under hand-held condition, be eaten.Shi Yong food is known as " finger food " in food industry in this way.So-called " finger food " is exactly can directly be pinched by eater's finger or be pinched by finger with an edible container or packing material to send in the mouth and do not need any other auxiliary article, and its desirable part to be unlikely contamination point.
Cover or wrap in when food is packed into, is filled on the edible container or within after, this edible container just becomes a kind of edible finger food packing, thus can be held be sent in the mouth edible.The finger food edible container packing of some prior aries is often owing to the concrete food of their institute's splendid attires is endowed some special-purpose titles, for example: hot dog bread, hamburger bread, pie cup, pita bread, grunts and taco shell, ice cream volume etc.These nouns have had its unique implication that the consumer knows, generally they all described their separately effect and shape for dress with concrete food.
Designing institute shaping of the present invention and the edible container that is baked into are very novel, and the wide scope of preceding its stream on market is also limited, so its does not also obtain title of its uniqueness at present there from the consumer.But because described edible container has a very dark hollow structure, it can be surrounded the food of institute's splendid attire fully, thus it can a kind of clean and tidy, attracting, under the form different food is offered the consumer in appearance with any bread or other edible containers packing.In order to make the consumer discern different in appearance design of the present invention in the finger food kind widely, the name that the applicant has registered it in U.S. trademark office is called " ship shape bread ", the registration mark number is 1,449,946, and be the profile of having described it among 1,539,865 at outward appearance designer label code.
The design of ship shape bread makes it can hold the food of many variety classeses and different sizes.The present invention is not subjected to the restriction of length, width or depth direction size; It is not subjected to the restriction of the physical characteristic of dough after baking yet, such as: quality, hardness, softness, weak degree, intensity or flexible; The restriction of its unique uniqueness is its clean and tidy, attracting design or profile, and this boundary has been done in outward appearance designer mark 1,539,865 clearly and enough regulations.
The shape of its hollow can be used for satisfying the specific requirement of concrete food under this qualifications.Embodiments of the invention are at frankfurter or hot dog and a kind of so concrete food of seasoning material thereof.In the prior art, the general edible way of frankfurter is clipped in it in long, the bread cut open, is called " hot dog bread ".This bread is that the dough of cooking white bread with a kind of standard is roasted into, and it has a kind of softness and resilient quality, it have 1.125 inches thick, to have one deck be not frangible crust soft, that do not contain hole comparatively speaking.Because the consumer likes softness and the elasticity that this prior art bread is had, the present invention has kept these welcome characteristics basically.Because the consumer dislikes the frangible and not enough flexibility of the hot dog bread of prior art, crust of the present invention will have bigger intensity and flexibility.
The purpose of pursuing when the hobby of catering to the consumer is promotion of new product.One object of the present invention is exactly to satisfy consumer's hobby and improvement according to this.Difference between the bread that will separate with the microscler centre that contrasts ship shape bread of the present invention and now generally adopt shows how above-mentioned purpose reaches in this manual.Therefore, in order to be easy to promote, current small lot listing, by hand in that produce, the more expensive but extremely successful ship shape bread of operation, the bread type dough/pasta of hot dog bread that has used prior art is as raw material.But, must adopt the production line of automation cheaply at shape and baking process and for the distribution effect of commercial production to achieve success in enormous quantities.Run into several difficult problems that be not expected to, parlous in building up such pipelined process, this is that the present invention will manage to solve.
In 9 years of nineteen eighty-two 1991, the applicant is forming and is toasting this microscler hollow and during the ship shape bread edible container of end sealing, be by hand that 1/8 inch thick dough/pasta of one deck is topped on a metal positive, then with one in gamut all than on the big 1/4 inch metal former cover of this formpiston, therefore make the 1/8 inch thick dough/pasta that is between these two metal molds can increase by one times to about 1/4 inch of thickness.Used this method, means and manual device, this former is not to be shelved on the dough with exerting pressure, and can freely move up when dough expands in baking.Owing to be manual operations, this mode of production is for will being unpractiaca with the requirement of low-cost large-scale production, a large amount of listings.In addition, be placed on the former of not exerting pressure on the dough and bring unforeseeable, unwelcome irregular shape, skin depth, quality and epidermis color and luster on the ship shape bread after baking is shaped.The result is a kind of in large-scale commercial applications production with require on the very tight market can not received finished product, is the commodity attractive, that quality is consistent because the consumer requires that he buys.
Until the applicant in 1991 has found that unique ways and means with practicality is shaped on a large scale and when toast the production routine of ship shape bread, just solved the difficult problem that ship shape bread that the manufacturing of use bread type dough/pasta is used for frankfurter is brought.Below the narration of the purpose of open and invention of the present invention a kind of new and uniqueness method, means and device in commercial bread industry have been illustrated.But because the uniqueness of ship shape bread, certain also brought some all having a unique beyond thought great difficult problem aspect kind and the size.
The unique design of ship shape bread brought several be shaped and baking aspect the problem of uniqueness, these problems never run in the past in bread industry and/or solved; Particularly need be in the sun/female mold of airtight band high pressure be shaped simultaneously and the problem of baked dough.
In the process of development shaping of the present invention and baking ship shape bread, understand that finally several concrete purposes must reach all problems that could solve shaping and baking aspect, and they must solve together with method, means and the device that carry out large-scale production, so that it becomes a coml success on market.All these purposes are all narrated below and are illustrated.
General purpose of the present invention provides the special bread type dough/pasta of filling a prescription of a kind of usefulness comes production ship shape bread edible container in the large-scale commercial applications mode basic skills, means and device.
" substantially " speech referred to herein as those methods, means and the device of the detail that constitutes uniqueness of the present invention, and they comprise the prescription, baking pressure of powder and the mechanical action of each reloading point on the essential streamline for running of the present invention.This is not comprise actual be attached on production line of described device transported them in the belt that is moving that passes baking oven or the method and the utensil of chain.The common usefulness of this linking method be prior art, can leave for for these details and adopt people of the present invention to go to select.
For reaching general purpose and, having two most important basic goals to solve: be exactly the prescription of dough/pasta and under high pressure toast for reaching several special, concrete, subsidiary property and the basic purpose that this purpose institute must reach.The control of these two basic goals directly has influence on the target of every other subsidiary property of the present invention.
1. according to the specification of illustrative ship shape bread, make a kind of open top, have three-dimensional dimension, required method, means and the device of edible container of soft thin skin, microscler dark cave and closed ends:
Ship shape bread can have random length, width and the degree of depth, decides according to market demand.The exemplary specification fixed by embodiments of the invention is: interior minister 6 inches (152.4 millimeters), wide 1.25 inches (31.8 millimeters), dark 1 inch (25.4 millimeters), 6 inches (152.4 millimeters) of the hot dog bread that is used for full-length for packing into are long, the frankfurter and the batching thereof of 3/4 inch (19 millimeters) diameter.The exemplary thickness of crust is uniform 1/4 inch (6.4 millimeters), and is soft singularly and can not fracture.Has the specification of ship shape bread of the present invention without any other commercial productions or the edible container that went on the market.Therefore the objective of the invention is to produce the ship shape bread of described exemplary specification.
2. one kind can form the exemplary dough formulation with unusual thin, soft and the ship shape bread high strength crust:
Use people of the present invention must be appreciated that for obtain having thin layer, the crust of the ship shape bread of softness, high-strength characteristic, the important function that yeast and glutelin composition are risen in the dough/pasta.Will approach singularly on the one hand and soft, unusual high intensity is arranged on the other hand again, this is the combination of two kinds of mutual exclusive characteristics, because unusual thin and soft characteristic can reduce the intensity of crust usually.This is that ship shape bread is undesirable.Because skin is thin and soft, this just requires a kind of unique and disproportionately high intensity of bread of the prior art that compares.This is that dough formulation by a kind of uniqueness obtains.
The quality of the glutelin in the flour and quantity are the principal elements of decision bread intensity.But want this intensity to work in ship shape bread, it also must have high flexibility and flexible.One of effect of yeast is exactly to give the required flexibility of glutelin and flexible and do not reduce its desired intensity.
When determining a kind of prescription of dough/pasta, should be according to required intensity and flexible in conjunction with bending the content that constantly requires to adjust glutelin and yeast, person as shown in contrast table below.The bread type of any use patent flour can be used ways and means of the present invention by yeast-leavened dough.But for required unusual softness of the typical use that obtains described ship shape bread simultaneously and solid performance, the percentage of glutelin and yeast should be given and note careful and especially in the dough/pasta.The per distribution ratio of these two compositions in dough formulation should have a substantial raising than contained in conventional bread.Should use the highest flour of glutelin content to add at least 3.5% concentrated glutelin, and the content of yeast should be than in the proportioning of normal bread high about 50%.
Table 1 has provided a typical dough formulation, can find out the wherein high-load of yeast * and glutelin *:
Table 1
Percentage by weight
* high glutelin patent flour 49.00
Water 24.00
* yeast 6.00
Vegetable oil 6.00
Invert sugar 5.00
* first-class wheat gluten 3.50
Powdered egg 1.50
Salt 1.50
Caramel colorant 1.00
Dual spices 1.00
Whey 0.90
HB3 dough adjusting material/anticorrisive agent 0.60
Amount to: 100.00
(Caravan Products Co. Inc.) buys in the OK a karaoke club literary composition goods company that HB3 dough adjusting material/anticorrisive agent can be from New Jersey Tuo Tuowa (Totowa) city (area code 07512).
The producer can do bigger change to the composition ratio that influences color and luster, sense of taste and fragrance in the typical dough formulation, as long as the bread that baking is come out is accepted by the consumer.
But the composition change for glutelin and yeast then must be acted with caution, because quality, flexibility and the physical strength of their decision baked goods.Any change must just be made after examining fully the acceptance level of consumer on the market.Applicant's oneself experience shows the glutelin that market reaction has determined that last table is listed and the percentages of yeast, and this is careful and best product wisdom.
In order to make the producer for the one of converging of thin skin, softness and the intensity of the desired mutual contradiction of ship shape bread individual reference be arranged, the bread that separates of the centre of the prior art of knowing with everybody does one relatively below.The difference of the crust that table 2 is listed, be by:
Required strength (in ounce) when a. using a Gen Peilushi (Pelouze) 5-T type torsion bar to measure under the effect of pulling-off force with the crust drawing crack;
B. the bend specimen with crust is crooked on the angle at 90 ° (right angles), to measure its flexibility before fracture.
Table 2 crust intensity and flexible comparison
Average skin depth specimen width tensile strength,
Pulling force is in ounce
A. 1.125 inch 1 in2 ounce of prior art
0.25 inch 1 inch 4 ounce of ship shape bread
The specimen length flexibility,
Represent with angle of bend
B. prior art is 1.125 inches 5 inches 40 °
0.25 inch 5 inches 90 ° in ship shape bread
Therefore, crust than prior art thin 350%(1/4 inch and 1.125 inches ratio) ship shape bread on the result that combines of performances such as thin, the softness of the conflicting layer obtained and intensity be, aspect the tensile strength of measuring (4 ounces are than 2 ounces) with pulling-off force, it is the twice (100%) of prior art at least, and aspect flexible, it is than 40 ° of 90 ° of ratios of the high 125%(angle of bend of prior art)
3. the discerptible mould of a cover can bear to be to the maximum in 55 pounds/square inch (3.74 kg/cm) after closure is got up and press, and is used for being shaped fast and the baking edible container, and the total of this edible container has homogeneous thickness, flexibility and intensity:
Producing a hot dog bread that clips the prior art of frankfurter needs the one 2 heavy dough of ounce, and the suitable with it exemplary ship shape bread of adorning frankfurter only needs the dough of 1.25 ounces.Table 3 has compared these two kinds of times that product is required of baking.
Microscler bread and ship shape that the centre of table 3 prior art separates
The dough processing of bread and the comparison of stoving time
Time
The existing 1.25 ounce ships of processing and bake process 2.0 ounces
Technology bread shape bread
In 380 baking ovens
Be shaped and baked 20 minutes 18 minutes
(at unsealed (in airtight mould)
In the plate with cover)
Processing and 80 minutes 43 minutes total time of baking
The remarkable shortening of bread on dough/pasta processing and stoving time that the top centre of understanding the prior art that ship shape bread compares more in particular separates, this result is owing to adopted the technology of toasting under 55 pounds of/square inch pressure being up to.This maximum pressure of 55 pounds/square inch is the peak that obtains under the actual operating mode, and the shaping of dough and baking are satisfactory under this pressure.There is no need to improve again pressure.But,, can not influence the Bread Quality that bakes significantly if pressure has surpassed 55 pounds/square inch because of carelessness yet.
The 80 minute total time that comprises fermentation, dough/pasta deliquescing and stoving time that the bread of production prior art is required adopting method of the present invention, means and device to come production ship shape bread to shorten to 43 minutes later on, and this has caused following comparative result:
1. dough weight has reduced 37.5%, i.e. 0.75 ounce;
2. fermentation and dough/pasta deliquescing time have shortened 35 minutes (60 minutes with 25 minutes ratio), and promptly 58%, because this two procedures is to finish in 18 minutes stoving times under pressure in described closed mold greatly;
3. fermentation, dough/pasta deliquescing and baking three process shortened 37 minutes total time, promptly 46%;
4. total considerable income of all transferring to the reality on the running cost is at last saved in all these more processing.These save all method, means and devices by having adopted described uniqueness, are included in the bread that is shaped in the pressure mould and is baked into given size, and this will be described in detail below in conjunction with the accompanying drawings.
The bread that the centre that clips frankfurter of prior art separates, and any other all never adopts processing in the commercialization mode confined space under positive pressure, shaping and baking to make with the bread that yeast-leavened bread type dough/pasta is made.Their dough always is placed in dish opening, that unsteady lid is housed, or unclasps in dish, or unclasps to toast under the condition in shelf and make, rather than dough is surrounded in an airtight space that pressure is arranged.
Their dough/pasta always is placed under the room temperature of sole, can freely initiate during the fermentation, swell or dwindle, be placed in dish opening and/or not airtight separately ferment, delay, deliquescing and be baked to their dough quantity/weight and the time/temperature of baking any size, shape, quality and the skin depth that can produce.Not about adopting the disclosed record that in airtight high-pressure space, toasts the yeast-leavened dough of usefulness of bread type as of the present invention.The bread industry obviously never needs, and/or runs into, and adopts the problem of this class roasting mode.
But this needs and problem thereof then are cores of the present invention.If the high pressure that does not produce in confined space when baking ship shape bread, independent or comprehensive purpose then of the present invention just can not reach.Like this, the purpose that forms ship shape bread edible container crust apace not only have than prior art save time, the advantage in the energy and space, and can cause saving on the financial resources.
Therefore purpose of the present invention is exactly to utilize the crust that be shaped by thermogenetic high pressure and toast edible container in airtight mould.
Brief Description Of Drawings:
Fig. 1 is the perspective view of a mold;
Fig. 2 is the perspective view of mould shown in Figure 1 before closing;
Fig. 3 is the perspective view after formpiston has been put into former;
Fig. 4 is along the view after the X-X hatching is cut open among Fig. 3;
Fig. 5 is that a mold is placed on the perspective view in the anchor clamps of opening;
Fig. 5 A is the perspective views of anchor clamps when being in the enable possition;
Fig. 5 B is the active on the locking device of pulling down from the anchor clamps of Fig. 5 A or the Hrizontal perspective figure of movable locking pin;
Fig. 5 C is contained in the exploded view (being illustrated by parantheses) of the assembly V-C in the anchor clamps shown in Fig. 5 A and the perspective view of constitutional diagram (being shown in the dashed circle) with locking device;
Fig. 6 is the perspective view that mould is lockable the state in anchor clamps;
Fig. 7 finishes baking and the perspective view of the anchor clamps that have been unlocked;
Fig. 8 is the perspective view of roasting good bread when being poured out from former;
Fig. 9 is the full-scale perspective view of exemplary bread.
The applicant is under high pressure being shaped and toast the designed method of ship shape bread, means and device and utilized a clamping shelf that hinge is housed, and it is with can be loose Pin a mold under height to 55 pounds/square inch (3.74 kg/cm) internal pressure condition that the mode of opening produces when baking. To be described in detail these anchor clamps by reference to the accompanying drawings.
In described mould and anchor clamps, the shaping of dough and the process of baking are as follows:
One cover by pair of matched and mutually the mould that consists of of the positive and negative mould of location be that metallic plate with No. 22 calliper institute Thickness Measurement by Microwave is pressed into or the thermoplasticity forming materials, and smearing any standard material that prevents that dough from clinging on the surface that dough contacts. Have uniformly between two moulds, be that the space of 1/4 inch (6.4 millimeters) is for forming the desired thin skin of ship shape bread in the present example. One sticks together rub, without fermenting/delay/the having high glutelin content, add the living dough account for living dough gross weight 6% yeast and be placed in the space between the mould of deliquescing. This mould of having packed living dough into tightly is pressed in together after having aimed at the center, is keeping described relation with the space, thereby the dough extruding is distributed in the described space. Mould releasably is locked in the with gemel anchor clamps then, make that mould is airtight lives to bear owing to toast the interior pressure of 55 pounds/square inchs (3.74 kg/cm) of the best that is produced under about 350 °F (177 ℃) temperature, this Pressure/Temperature will make living dough expand and be full of whole space and it was shaped in 18 minutes and bakes. Described releasable locking device is by spring energized, plays the effect of pressure release when reaching 55 pounds/square inchs of force value of predesignating when internal pressure raises like this.
In typical baking process, static living dough expand into the manufactured goods of a ship shape bread soon in described mould, and the step of its formation is as follows:
Before baking: a microscler living dough that sticks together heavy 1.25 English two (39 gram) is placed to the former bottom of mould, and formpiston is inserted in former then, is aligned the center, and this life dough was extruded and partly was unfolded this moment, and it has occupied this two moulds Between about 2 cubic inches (32 cubic centimetres) in 7 cubic inches of (113.3 cubic centimetres) volumes in 1/4 inch space. The described mould that has filled living dough is releasablely clamped by Mi Fengdi between with spring energized anchor clamps at one then, inserts in the baking oven then.
In baking: the expansion of this life dough is very slowly in the first half of 18 minutes stoving times. After baking cycle had begun about 12 minutes, the temperature that give birth to dough this moment approximately had been raised to 170 °F (77 ℃), it begins rapid expanding, and basically had been full of the whole spaces between two moulds in about 3 minutes. In 3 remaining minutes, the temperature of giving birth to dough arrives 350 °F (177 ℃), and the pressure in the mould has been elevated to a numerical value of 55 pounds/square inchs of predesignating. Give birth to dough and finished its expansion, be crowded with whole spaces, finished whole shaping/bake process in mould, too high pressure is fallen by the locking device drainage of spring-loaded.
After moulding/baking cycle of 18 minutes was finished, described mould was released and separately, and this former is inverted, and this moment, roasting good ship shape bread can fall down from former, and is packaged and transport.
For the expert who knows the industry, be appreciated that the of the present invention exemplary specification of narrating can do a lot of changes and still not exceed the scope of spirit of the present invention or essence.
For example, can adopt additive method to come to press in the drainage. A kind of selection is to allow too high pressure release by a series of apertures that are drilled in 0.001 inch (0.0254 millimeter) diameter on the edge, negative and positive mould joint portion, perhaps also can by the loose anchor clamps of clamping make when the superpressure mould can since pressure cause and open with pressure release voluntarily. By these pressure release apertures or because the slit that the mould that causes of pressure opens, half-mature dough may be extruded in mould, and generally crying it is " overlap ". The described overlap of extruding at described aperture or described slit place may become described ship shape face The part at the edge of bag. If the overlap of extruding is too many, no matter it is extruded from aperture or from the slit, it can be removed when the ship shape bread of the described shaping of packing/baked soon.
The most difficult in the selectable method is to provide a kind of perfect, uniform, consistent method to control all affect mould inner pressure in baking ship shape bread process variable. These variablees comprise: the prescription of dough and weight, the temperature when kneading dough and cut apart dough, and bake process itself. If can implement perfect control for described variable, then the dough in the described baking will be full of the inside of mould fully and can not extrude the phenomenon of overlap under the pressure of minimum. Obtaining such effect need to be by the dough baked be present in the mould not between the air of being given birth in the space that dough occupies and set up a kind of uniform exchange process. Described air all can enter at last in the inflation tissue of baking good bread inside and go. Can not obtain so a kind of perfect control in practical operation to described variable if implement people of the present invention, then must install the measure of the superpressure of releasing on the mould, the mode provided by the invention of having addressed above for example.
Embodiments of the invention are shown in the drawings and at length be illustrated below, and four moulds are welded into one group in this embodiment.The program of accompanying drawing number operation sequence also according to the invention.
Fig. 1 is the perspective view of a mold A, its formpiston and former be separate and be that flat raft is being placed.The sub-A-1 of formpiston comprises its perimeter flange 1-a and 12 intermediate plates 4 along periphery, these parts weld together (see figure 2) with three connection straps 3, so just can integrally be ploughed under four sub-A-2 of former that are welded into one, these 12 intermediate plates keep formpiston and four sub-centrings of the former that is welded into one.Have two lugs 5 to be welded on former, they to separate mould and are provided with in order to be convenient to after baking well at ship shape bread.
Fig. 2 is the perspective view of this mold, and the sub-A-1 of this formpiston is lifted at the top of the sub-A-2 of former among the figure.Single formpiston is welded together with three connection straps 3, is just preparing to be placed in the sub-A-2 of former, has put into the dough/pasta b of heavy 1.25 ounces that whenever stick together (39 gram) in the bottom of former.
Fig. 3 is the perspective view after the sub-A-1 of formpiston has put into the sub-A-2 of former, thereby forms by intermediate plate 4 centerings and remain on 4 moulds of closing position, and dough/pasta (be cannot see) in mould.
Fig. 4 is along the view after the X-X hatching is cut open among Fig. 3, and it shows the space 6-a that dough/pasta 6 that part bakes has been full of 1/4 inch (6.4 millimeters) between formpiston and former.This is described dough/pasta residing state and position after toasting through about 12 minutes.
Fig. 5 is that a mold A is placed on the perspective view in the anchor clamps of opening 7, and described mould is in the state that also locks by described clamp.
Fig. 5-A is the perspective views of anchor clamps 7 when being in the enable possition, and its several vitals illustrate with the form that is combined and be opened.V-A is a yoke, shows its constitutional diagram in dashed circle, and on the parantheses side then is its exploded view.It is the passive or stationary parts of the locking device of described anchor clamps, and it comprises shoulder X with angle, groove Y and a bolster Z.
Fig. 5-B is the active on the locking device of these anchor clamps of pulling down from described anchor clamps or the Hrizontal perspective figure of movable locking pin, pin d is placed in the slotted hole d-1, d-2 withstands by spring, and the elastic force of spring can be adjusted to that to enable to keep the pressure in the mould be below 55 pounds/square inch by screw d-3.The V-B that the oval corral of with dashed lines is lived is that the active or the movable member of the locking device of described anchor clamps vertically is assembled in the interior perspective view of described anchor clamps.
Fig. 5-C is that exploded view (being illustrated by parantheses) and the combination section V-C(with the assembly V-C of described locking device in described anchor clamps is shown in the dashed circle) perspective view, it comprises a yoke X-1, bolster Y-1 and bearing pin Z-1.
Fig. 6 is that mould A is in the perspective view that is lockable the state in anchor clamps 7, locking pin d by spring compression in groove Y, dough/pasta is (cannot see among the figure) in the space between formpiston and former then, prepares to be admitted in the baking oven, toasts, and taken out in stove.When the pressure that is produced by dough roasting and that expand in the mould is elevated to can be when compressing pin d and in groove Y, lift, pin d can slide from shoulder X with angle, thereby described anchor clamps are unlocked and open, and described mould with inner roasting good dough also can be taken out in described anchor clamps.
Fig. 7 has finished baking and the perspective view of the anchor clamps 7 that have been unlocked, and formpiston has been removed, and roasting good bread 8 is also in former.
Fig. 8 is the perspective view of roasting good bread 8 when being poured out from the sub-A-2 of former, and the bottom surface of bread up.
Fig. 9 is the full-scale perspective view of exemplary bread 8, and it is faced upward is putting, and the inside has been put into root flange gram good fortune sausage 9.
At length content of the present invention has been described above, has it should be understood that the detail of being addressed all may be by the very big change of the professional of industry do with regard to a specific embodiment; But still do not exceed within the spirit and scope of the present invention.
Claims (21)
1, be used for being shaped and toast a kind of microscler, cuniculate, the device of the edible container of top opening and closed end, it is characterized in that, comprise that one is conformed to by shape, formpiston and the molecular mould of former that match mutually, formpiston inserts that to exist a distance between the two behind former uniform, the space of predesignating, after putting into dough/pasta in this space, described mould is clamped hermetically by the anchor clamps that the releasable locking device is housed, described dough/pasta is limited in this airtight space, and the effect that is subjected to heat that baking oven heating produced and pressure is formed and bakes.
According to the device of claim 1, it is characterized in that 2, described space is the exemplary dimensions of 1/4 inch (6.4 millimeters), be shaped thus and the skin depth of the edible container baked is uniform 1/4 inch exemplary (6.4 millimeters).
According to the device of claim 1, it is characterized in that 3, it is included in the dough/pasta of packing in the described space, the glutelin that this dough/pasta is contained and the composition of yeast are than contained much higher of conventional bread type dough/pasta.
According to the device of claim 1, it is characterized in that 4, it comprises the device that releasably clamps described formpiston and former, when keeping toasting mould in rise to the internal pressure of up to 55 pounds/square inch (3.74 kg/cm).
5, device according to claim 4 is characterized in that, described clamping device comprises one by spring energized releasable locking clamping device.
6, device according to claim 5, it is characterized in that, it comprises a spring, and it is calibrated to when internal pressure at described airtight mould arrives the pressure of 55 pounds of/square inch (3.74 kg/cm) defineds described clamping device is unclamped.
According to the device of claim 4, it is characterized in that 7, described clamping device still can be clamped described mould up to 55 pounds/square inch under (3.74 kg/cm) pressure because furnace temperature makes to produce in the described mould when in stove.
According to the device of claim 1, it is characterized in that 8, the exemplary dimensions in described hole is 6 inches long (152.4 millimeters), 1.25 inches (31.8 millimeters) wide and 1 inch (25.4 millimeters) dark.
According to the device of claim 1, it is characterized in that 9, the formpiston of described mould and former are to make with metallic plate or thermoplastic that No. 22 callipers record thickness.
10, according to the device of claim 1, it is characterized in that, it comprises the device that these anchor clamps are unlocked and untie, and this device can make described mould be drawn out after described edible container is baked and the described edible container of baking can be shifted out from described mould.
11, according to the device of claim 1, it is characterized in that, described releasable locking device is in locking lock with spring energized, when the pressure in the mould that heated by baking oven reached a level of predesignating of 55 pounds/square inch (3.74 kg/cm), described spring unclamped locking lock.
12, be used for holding and toast a kind of device of shipshape vessel of edible, microscler, thin skin, it is characterized in that, comprise the dough/pasta of to pack in the space of fixing betwixt by formpiston and the molecular mold of former, and one is used for hinged, anchor clamps can the mode of unclamping to lock that this mould is clamped when described mould being sent into the baking oven of heating.
13, the device of a kind of shaping of edible container and baking is characterized in that,
A) formpiston that separates that conformed to by shape, at regular intervals and the molecular mould of former, its internal voids are used for being shaped and bake a kind of edible container that its exemplary internal is of a size of wide and 1 inch (25.4 millimeters) the dark hole of 6 inches long (152.4 millimeters), 1.25 inches (31.8 millimeters) that has;
B) place described formpiston of described mould and the dough/pasta that the flour in the space between former is done;
C) one is used for clamping and the airtight described hinged anchor clamps that the mould of dough/pasta is housed, it has a spring energized locking device, and this locking device is aligned in when the numerical value of a regulation of internal pressure arrival is 55 pounds/square inch (3.74 kg/cm) and will opens.
14, be used for being shaped and bake the method for edible container a kind of elongated, top opening, it is characterized in that it comprises the following steps:
One dough/pasta that sticks together the bread type is put into the space that is formed by formpiston and former assembling back,
Mould clamped together make it can not separate, until reaching an internal pressure of predesignating,
Mould that clips and the dough/pasta of being adorned thereof are put into stove, toasting this dough,
When arriving, the described internal pressure of predesignating decontrols this clamped mould,
The related roasting good dough of mould is shifted out in stove,
Roasting good dough is shifted out in mould.
According to the method for claim 14, it is characterized in that 15, described dough/pasta contains the high glutelin and the composition of yeast.
16, according to the method for claim 15, it is characterized in that the concentrated glutelin that described dough/pasta contains the flour of high glutelin and accounts for dough gross weight 3.5% percentage by weight.
According to the method for claim 16, it is characterized in that 17, described dough/pasta contains the yeast that accounts for about 6% percentage by weight of dough gross weight.
According to the method for claim 14, it is characterized in that 18, described clamped mould is released when internal pressure reaches about 55 pounds/square inch (3.74 kg/cm).
According to the method for claim 14, it is characterized in that 19, the inside dimension of described roasting dough well is that about 6 inches (152.4 millimeters) are long, 1.25 inches (31.8 millimeters) are wide and 1 inch (25.4 millimeters) are dark.
According to the method for claim 14, it is characterized in that 20, described roasting good dough is compared with the bread that the microscler centre of prior art separates, its skin approaches 350%, and flexibility is high by 125%, and shatter-resistant intensity is high by 100%.
According to the method for claim 14, it is characterized in that 21, the crust of described roasting dough well is soft also can not being bent not crackedly.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US77460991A | 1991-10-10 | 1991-10-10 | |
| US07/774,609 | 1991-10-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1071302A true CN1071302A (en) | 1993-04-28 |
Family
ID=25101757
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92101221A Pending CN1071302A (en) | 1991-10-10 | 1992-03-03 | Method and apparatus for forming and baking edible containers |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN1071302A (en) |
| CA (1) | CA2060464A1 (en) |
| FR (1) | FR2682262A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8245633B2 (en) | 2007-07-30 | 2012-08-21 | Seb S.A. | Bread baking support and associated appliance |
| AU2011224042B2 (en) * | 2010-09-17 | 2013-11-07 | Moffat Pty Limited | A lidding system |
| CN103815269A (en) * | 2014-02-21 | 2014-05-28 | 赵玉 | Hand-held box-free snack |
| CN106580121A (en) * | 2017-01-10 | 2017-04-26 | 无锡贝克威尔器具有限公司 | Self-locking baking tray with upper cover and lower cover which can be closed oppositely |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100272863A1 (en) | 2009-04-24 | 2010-10-28 | Griebel Jonathan M | Soft shaped tortillas |
| FR2987232A1 (en) * | 2012-02-29 | 2013-08-30 | Mecatherm | PLATE SUPPORT DEVICE FOR BAKERY PRODUCTS. |
| WO2014049583A1 (en) * | 2012-09-28 | 2014-04-03 | Miranda Ismael Da Cruz Paulo Jorge | Device for the production of bread or pastry and related method of operation |
| CN106665713A (en) * | 2017-01-10 | 2017-05-17 | 无锡贝克威尔器具有限公司 | Shaping equipment of multi-site pudding baking tray |
| CN106889144A (en) * | 2017-03-13 | 2017-06-27 | 上海书森投资管理有限公司 | The processing method and processing unit (plant) of hand-held Chinese meal |
-
1992
- 1992-01-31 CA CA002060464A patent/CA2060464A1/en not_active Abandoned
- 1992-03-03 CN CN92101221A patent/CN1071302A/en active Pending
- 1992-04-14 FR FR9204578A patent/FR2682262A1/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8245633B2 (en) | 2007-07-30 | 2012-08-21 | Seb S.A. | Bread baking support and associated appliance |
| AU2011224042B2 (en) * | 2010-09-17 | 2013-11-07 | Moffat Pty Limited | A lidding system |
| CN103815269A (en) * | 2014-02-21 | 2014-05-28 | 赵玉 | Hand-held box-free snack |
| CN103815269B (en) * | 2014-02-21 | 2016-06-08 | 赵玉 | Hand-held is without box fast food |
| CN106580121A (en) * | 2017-01-10 | 2017-04-26 | 无锡贝克威尔器具有限公司 | Self-locking baking tray with upper cover and lower cover which can be closed oppositely |
| CN106580121B (en) * | 2017-01-10 | 2023-08-08 | 无锡贝克威尔器具有限公司 | Upper and lower closing cover self-locking baking tray |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2682262A1 (en) | 1993-04-16 |
| CA2060464A1 (en) | 1993-04-11 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |