JPS583651B2 - Cake making equipment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an apparatus for manufacturing confectionery products, particularly in the manufacture of snack cakes.
This is a device that does this continuously and automatically.

In the production of cupcakes or snack cakes, pans with multiple recesses or batch-type processes are commonly used.

In this process, oil is first poured into many pans in preparation for baking fresh bread.

Fresh bread is placed on an oiled pan, and the pan is placed in an oven, where the bread is baked for 20 to 40 minutes.

This method requires a lot of labor and is expensive to produce cakes.

This is because it requires a large number of ovens, multiple operations, and maintenance and replacement of bread baking pans.

Additionally, batch-type processes require constant control over the baking process, especially when working with large ovens where there is a real time lag between adjustment and actual operation during the baking process. It is difficult to

Batch-type processes and the final preparation of cakes with jam fillings such as buttercream or jelly can be very cumbersome and expensive.

This requires additional steps to cut, punch, and fill the cake after baking is complete.

An object of the present invention is to provide an apparatus for continuous production of cakes.

Still another object of the present invention is to provide a continuous production device for producing cakes without using a baking pan.

Another object of the invention is to provide an apparatus for the continuous production of internally filled cakes, which can be carried out in a single process step.

These and other objects are devices that achieve continuous extrusion of cake batter through a combination of specially designed extrusion and baking equipment.

This invention seeks to carry out the continuous extrusion of liquid cake batter through a baking tube located in a microwave irradiation chamber under carefully controlled conditions.

In another embodiment, the invention provides filling into the cake during the baking process under conditions designed to protect the filling from thermal degradation.

It is intended to carry out continuous extrusion of filled cake products.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The apparatus according to the present invention will be described in detail below based on an embodiment shown in the drawings.

FIG. 1 shows a pressurized tank 10 capable of containing a large quantity of cake batters 11.

This tank 10 is equipped with a pressure cap 12 and suitable means 13 with which pressure can be applied and regulated in the tank.

The butterfly 11 pressurized by the pressure means 13 is guided to the extrusion nozzle 15 via the conduit 14.

The extrusion nozzle 15 is adjacent to a baking chamber 16 located in a baking device or oven 17 .

This oven 17 has a microwave irradiation chamber that is intensely and rapidly heated by means of a microwave energy source, indicated schematically at 18 .

The microwave irradiation chamber according to the present invention is not limited to any particular type; for example, as one representative example, U.S. Pat. No. 2,814,708
It is of the type listed in the number.

The liquid cake batter 11 is directed through a nozzle into a preferably cylindrical vertically arranged baking chamber, where gelling of the batter and setting of the bread filling takes place, which is then baked. The baked cake chunks form a stick and exit toward the end of the baking chamber.

The cake is then cut into pieces by cutting means 20 and guided onto an inclined surface 21 as each cut piece 19 .

The pieces 19 that have fallen from the inclined plate 21 are placed on a conveyor 22 for transportation to packaging or other processes.

The arrangement and materials of construction of the baking apparatus and extrusion apparatus described above are important elements of this invention.

The baking chamber 16 is made of a material that transmits microwaves, that is,
For example, it is made of fireproof ceramic, plastic or glass.

Therefore, the grasshoppers 11 in the baking chamber are heated and baked by irradiation with microwave energy.

Here, the shape of the cylindrical baking chamber shown in FIG. 1 is not limited in any way as long as it achieves the present invention.

The interior surfaces of the baking chamber in this invention are coated with a relatively smooth, low friction material to eliminate or minimize cake product adhesion to the walls of the baking chamber.

Typical materials for this purpose are hydrocarbon polymers such as Teflon.

Furthermore, the length of the baking chamber is also an important factor.

The baking chamber has an outlet end extending vertically longer than the oven 17.

Therefore, the baked cake moves from the microwave irradiation chamber towards the outlet end, thus allowing continuous irradiation of microwave energy in the microwave irradiation chamber.

The more the cake absorbs microwave energy, the more
The amount of leakage energy at the end of the microwave irradiation chamber can be minimized.

When the apparatus of the invention is assembled and arranged as described above, a cake batter is prepared which meets the requirements for continuous production of cake products.

A typical cake batter consists of milk, flour, shortening, sugar, eggs, rising flour, and
Consists of salt, and other seasonings.

This liquid batter is directed into the baking chamber in an amount limited by the oven's length, diameter and its inlet.

The proportion of the batter introduced into the chamber is controlled by the pressure exerted on the batter via the pressure means 13, as well as by the pressure means 13 which prevents or slows down the effects of the reaction in the baking chamber.

In this way, locusts are grown in the microwave irradiation chamber for 5 to 1
It was placed in the oven for 20 seconds and received energy irradiation.
It passes through the baking chamber at a rate of 5 to 40 pounds per hour.

As an example of a typical grasshopper of this invention, the ingredients are 15% milk, 30% wheat flour, 13% shortening, 25% sugar, 15% egg, 1% rising flour,
0.5% salt and 0.5% other seasonings.

The locusts are in a pressurized tank and are being fed at a rate of 9.9% per hour.
Extruded at a rate of 1 kg (20 lbs).

The batter extruded at this rate passes through the baking chamber to the extent that it is exposed to 2 kW microwave irradiation for 30 seconds.

FIG. 2 shows details of an apparatus designed for continuous baking of filled cake products.

This device consists of a pressurized tank 23 for housing the locusts with a pressure cap 24, means 2 for controlling the pressure.
5. Flow tube 2 for guiding the batter to the extrusion nozzle 27
It consists of 6.

This configuration is exactly the same as that described based on the embodiment shown in FIG.

The extrusion nozzle 27 is adjacent to a baking chamber 28 located in a baking device or oven 29.

The extrusion nozzle 27 is provided with a borehole passing through a centrally extending tube 30.

One end of said tube 30 is connected via a flow tube 31 to a second pressurized tank containing gelatin, buttercream and other similar cake filling confections.

In the second pressurized tank, instead of confectionery for cake filling,
For example, in the production of composite cake products, a second cake batter can be accommodated.

This second pressurized tank 32 has a pressure cap 33 and means 34 for controlling this pressure, said means 34
This controls the outflow of the contents in the tank.

The end of the tube 30, shown in FIG. 2 as a nozzle 35, is precisely aligned within the firing chamber 28.

The confectionery mass discharged from the nozzle 35 forms the filling in the baked cake product 37.

This cake filling is discharged in the baking chamber 28 in an amount sufficient to fill the hole formed by the tube 30.

This nozzle is located in the baking chamber in order to direct the filling into the cake after the cake has been at least partially set in the baking process against the hole formed by the tube 30.

Preferably, the nozzle 35 is located at or near the exit point of the chamber 28 to prevent excessive heating of the filler material.

Thermal sensitivity of the filler material is a sensitive factor in material selection for the construction of the tube 30.

First, the tube must be made of a material that reflects microwaves.

That is, this is a material that is not transparent to microwaves if the thermal sensitivity of the filling is a concern.

The tube 30 is thus made of the metallic material mentioned above in connection with the extrusion nozzle 15.

By using such materials, only a small amount of heat is passed through the tube 30 by the conduit and is added to the fill.

And this heat can be further reduced by increasing the thickness of the tube wall.

In some embodiments, the outer wall of the tube 30 is formed with a layer of material such as a fluorocarbon polymer, i.e. Teflon, suitable for preventing stickiness of a partially baked cake product against the tube wall. ing.

In another form of the invention, when tube 30 is used as a baking chamber for a second baking product, tube 30 is constructed of a material suitable for microwave transmission.

3, 4, and 5 show other embodiments of the extruded tube 30 shown in FIG. 2.

The tube 38 shown in FIG. 3 is oval in cross-section and forms an oval hole in the center of the cake product, in which the filling layer is formed.

The tube 39 shown in FIG. 4 has a spiral cross section,
A spiral hole is formed in the cake product, and a filling layer is formed in the hole.

A confectionery extrusion apparatus of the type used in this invention is fully described in U.S. Pat. No. 3,314,381.

A variety of tube shapes can be employed based solely on the quantity and arrangement of confectionery desired in the final product, and the baking chamber can also be of various configurations.

Instead of the extruded tubes 30, 38 and 39, a cylinder 40 as shown in FIG. 5 can also be inserted.

The baked cake product in this example is formed into a hollow shape and is filled with ice cream or other frozen confectionery in the next step.

Another embodiment of the apparatus described in FIGS. 1 and 2 is shown in FIG.
As shown in the figure.

Additional means in this embodiment include means for continuously lubricating the baking chamber to prevent sticking of the baked product.

The apparatus shown in FIG. 6 has an extrusion nozzle 41 attached to a baking chamber 42, in which an extrusion tube 44 and a batter inlet tube 43 are arranged.

Furthermore, a baking chamber 42 extends upward.

The nozzle 41 has an additive inlet 45 which is sprayed by a nozzle body 46 located around the inside of the baking chamber 42 .

This inlet 45 is supplied with cooking oil which is continuously sprayed onto the inner surface of the baking chamber via a pipe 47.

In the embodiment shown in FIG. 6, the inlet pipe 47 is connected to a pipe 48 which leads oil from a pressurized cooking oil tank 49.

The interior of the oil tank 49 contains air under pressure, which passes through the tube 47 and creates a partial vacuum at the tube 48 and its junction.

As a result, oil is sprayed in the spray nozzle 46 and oil is continuously sucked up.

FIG. 10 shows a baking apparatus which is a different embodiment from the apparatus shown in FIGS. 1 to 6.

In this device, the batter passing through the baking chamber is continuously baked and manufactured with the aid of physical means.

In this example, the cake batter is transferred from the tank shown in FIGS. 1 and 2 (not shown in FIG. 10) to conduit 7.
0 to an inlet opening or discharge nozzle 72 in a baking chamber 74 .

This chamber is located in a baking device or oven 76 consisting of a microwave irradiation chamber.

Intense rapid heating is achieved by microwave energy source means shown schematically at 78.

The materials used to construct the extrusion nozzle and baking chamber are similar to other embodiments of the invention described above.

The baking chamber 74 adjacent the batter nozzle 72 includes a sliding member such as a piston 80 having a head 82 and a shaft 84.

The outlet end of the baking chamber 74 is provided with a closure member 88 suitable for opening and closing its outlet opening 86 to discharge the cake formed in the baking chamber therefrom and to transport it to a suitable conveyor (not shown). ) to carry it away.

Both the sliding member 80 and the closing member 88 are made of microwave reflective material.

In operation of the apparatus of FIG. 10 for continuously producing baked goods, a predetermined batter is fed;
When flowing into the baking chamber, the baking chamber and the irradiation chamber are fitted with a sliding member 80 and a closing member 8 to prevent microwave leakage.
Closed by 8.

The microwave irradiation chamber is energized for a sufficient period of time to complete baking of the locusts.

When baking is completed and the power supply to the microwave irradiation chamber is stopped, the closing member at the outlet end of the baking chamber opens and the sliding member 8
0 progresses and extrudes the baked product.

By using a suitable timing device, the operation of each of the above-mentioned members can be automatically synchronized to continuously produce baked goods.

The amount of batter supplied to the baking chamber in each cycle is selected based on the size or shape of the baking chamber.

The amount of batter originally supplied is 40 to 60 of the volume of the chamber.
Since the characteristics of the ingredients in the grasshopper vary depending on the percentage, the amount may be higher or lower depending on the amount.

The method of introducing a preset amount of batter to the baking chamber is as follows:
This is a sensitive factor in embodiments of this invention.

Although the flow of batter in conduit 70 is properly isolated from the microwave energy source during the baking process, the batter in the conduit occasionally becomes baked and becomes an obstruction in the system.

The present invention attempts to solve this problem by moving a piston 80 made of a material that reflects microwaves when a preset amount of batter is conveyed to the baking chamber, and furthermore, by moving a piston 80 made of a microwave-reflecting material, The surface is coated with a material suitable for reflecting microwaves.

The required residence time of the batter in the roasting chamber and the requirement of the batter passing through the conduit 70 to cause the movement of the piston 80, the flow of the batter through the conduit 70, the application of microwave energy and the movement of the shut-off member 88 in a periodic manner. A suitable timing circuit is provided to set the drain time.

FIG. 10 shows a control means 9 for controlling the continuation of the operation.
4 and appropriate timing circuits and control arrows 96,
98, 100 and 104 are shown.

Once the batter has been introduced into the baking chamber for a predetermined period of time based on the amount of batter entering the baking chamber and the rate of batter flow, the piston 80 is driven to a position that closes the nozzle opening 72.

The flow of batter from the pressurized tank is delimited at will by the advancement of the piston described above or alternatively by suitable timing circuits and valves connected to the batter tank.

The piston remains in place for a predetermined period of time to bake the batter.

During this time, the batter is irradiated with microwave energy and baked.

After a predetermined period of time has elapsed, the closure member 84 is opened and the piston 80 is again driven to advance through the baking chamber and eject the final baked cake product from the baking chamber.

The piston then also retracts to its original position.

When the opening of the nozzle 72 is opened by this retraction of the piston, new batter material flows into the baking chamber again.

The apparatus shown in FIG.
It also includes the various devices shown in Figures and Figure 6.

In one embodiment, the filler 90 passes through a bore 92 provided in the piston 80, with its tip reaching near the outlet end of the firing chamber.

The fill tank (not shown) is equipped with other extrusion equipment or valves operated by appropriate timing circuits.

Although not shown in FIG. 10, many features associated with the embodiment of the invention shown in FIGS. 1-6 apply to this embodiment.

For example, after removing the final baked product, the piston 80 can supply a suitable cooking oil for lubrication of the baking chamber during piston retraction.

Further, the shapes and sizes of the filling tube and the baking chamber can be appropriately selected and combined.

Figures 7 and 8 are another embodiment of a continuous baking and extrusion system that utilizes an endless belt.

In this example, even if you do not use a baking pan,
Control of the quality of the baked product is achieved by continuous visual observation at the exit of the conveyor.

FIG. 7 includes a batter extrusion nozzle 50 having a tube 51 leading from a pressurized batter tank (not shown).

The extension portion 52 of the nozzle 50 is set to be located in a baking chamber 53 disposed within the microwave irradiation chamber.

Nozzle 50, baking chamber 53 and irradiation chamber 54 are arranged in a similar manner and are each made of the same material, as described above with respect to the embodiments of FIGS. 1 and 2.

However, what is clearly different from the previous embodiment is that the baking chamber 53 is located horizontally in the microwave irradiation chamber 54, and has a pair of endless belt conveyors 755 and 56 that penetrate therethrough. be.

As clearly shown in FIG. 8, the conveyors 55 and 56 pass through the baking chamber 53, and the conveyor belt contacts the inner wall of the baking chamber as it passes through the baking chamber 53. A cylindrical part is formed.

After the conveyor belts have been drawn into the baking chamber, they are selected so that each belt corresponds to one-half of the inner circumference of the baking chamber and together form a cylinder 57 through which the liquid batter is forced. Ru.

The batter is guided into the baking chamber by the movement of conveyor belts 55 and 56, and expands within the cylinder while continuously moving.

Conveyor belts 55, 56 are flat belts constructed of a suitable rubber fabric, such as neoprene impregnated fabric.

In this embodiment, the fabric is coated with a non-stick surface of Teflon or the like, which is also microwave transparent.

FIG. 9 shows an additional embodiment for continuous production of baked products.

In this embodiment, a pair of parallel conveyor belts 58
, 59 limits the baking chamber located in the microwave irradiation chamber,
It is drawn through a pair of parallel plates 60 and 61 that transmit microwaves.

This conveyor belt is relatively thick and is provided with pairs of depressions 6364 that form a preset mold when they are conveyed together into the firing chamber.

The locusts are transferred to the conveyor belt 5 from the nozzle 65 before the pair of recesses formed in the pair of belts advance into the baking chamber.
9 is placed on the recess 63.

When the conveyor belt separates, the baked product in the mold is continuously ejected from the exit end (not shown) of the baking chamber along with the mold opening.

As described above, the device of this invention extrudes initially liquid batter material through a nozzle, guides it to a baking chamber assembled with a microwave transparent material provided in a microwave irradiation chamber, and bakes it. This is a baked product manufacturing apparatus configured to obtain a solid baked product by baking and solidifying it indoors by microwave irradiation.

According to the device of the invention, solid baked products such as snack cakes can be baked continuously and automatically without using a separate baking pan, improving work efficiency in the production of baked products. This can be improved as much as possible, and in that respect, it is extremely advantageous economically.

On the other hand, in the apparatus of the present invention, the baking chamber can be configured as a mold for the final solid product,
By combining simple configurations, fired products of appropriate shapes can be produced, and in this respect as well, it can be said that the device is extremely effective.

[Brief explanation of the drawing]

The drawings show an embodiment of the apparatus according to the invention; FIG. 1 is a partial sectional view of an extrusion and baking device, and FIG. 2 is a device for extruding and baking filling cake products in a single operation. 3, 4 and 5 are sectional views showing other embodiments of the extruded tube shown in FIG. 2, and FIG. 6 is a sectional view showing another embodiment of the baking apparatus shown in FIG. FIG. 7 is a partial cross-sectional view schematically showing another extrusion and baking device using an endless conveyor, FIG. 8 is a cross-sectional view taken along line 8-8 in FIG. 7, and FIG. 9 is a cake FIG. 10 is an enlarged partial cross-sectional view of the main parts of another version of the invention implementing the endless belt process for continuous production of products; FIG. FIG. 3 is a block diagram of another type of the present invention showing one embodiment of an apparatus for performing the same. 10, 23... Pressurized tank for storing grasshoppers, 11...
Grasshopper, 13, 25, 34... Pressure means, 15, 27
... Extrusion nozzle, 16, 28.74 ... Baking chamber, 1
7, 19, 76... Baking device (oven), 18, 7
8...Microwave energy source, 20...Cutting means,
22... Conveying means, 30, 38, 39, 90... Filler extrusion pipe, 32... Pressurized tank for storing filler, 36
... Filling layer, 48... Pressurized tank for storing edible oil,
80... Sliding means, 88... Closing means, 94...
Control hand position.

Claims (1)

Claims: 1. A nozzle having a discharge opening and adapted to extrude liquid batter; and a nozzle disposed in relation to the discharge opening end of the nozzle so as to be able to receive the liquid batter, the nozzle having a discharge opening adapted to extrude liquid batter; a microwave irradiation chamber assembled with the baking chamber such that the baking chamber is located inside the nozzle and the baking chamber for forming a solid baked product; and a pressure means for moving the batter through. 2 a nozzle having a discharge opening and adapted to extrude liquid batter; a nozzle having an open outlet end and disposed relative to a discharge opening end of the nozzle to receive the liquid batter; a baking chamber constructed of a transparent material; closing means for temporarily closing the inlet end of the baking chamber, the discharge opening of the nozzle and the outlet end of the baking chamber, respectively; a microwave irradiation chamber combined such that a chamber is located therein; means for moving the locust through the nozzle into the baking chamber; and a discharge opening of the nozzle and an inlet of the baking chamber. and control means for activating the microwave irradiation chamber after the outlet is closed; and means for opening the outlet end of the baking chamber to deactivate the microwave irradiation chamber; and within the baking chamber. and a means for removing the shaped baked product from the baking chamber.