JPS5932098B2 - How to fill cream etc. into cream etc. - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for filling choux etc. with cream etc.
To provide a method for filling cream into choux, etc., which can be transported separately to a sales place, and furthermore, can be filled with cream, etc., into the choux, etc., at the time of sale, as required.

Recently, there has been a large demand for Western sweets that use fresh cream or regular cream, and the demand for cream puffs is particularly strong.

This cream puff is first made by baking flour, eggs, and other ingredients, and then filling the choux with fresh cream or regular cream by hand.

However, when cream puffs manufactured in this manner are mass-produced, the manufacturing location and the sales location are rarely the same, and the cream puffs are sold in locations far from the manufacturing location.

For this reason, a considerable amount of time has passed from manufacture to actual sale, and problems are likely to occur with cream puffs that are easily spoiled.

Furthermore, even if the manufacturing location and the sales location are the same, the product is often filled with cream, etc. and then placed in a display case at the store. is likely to occur.

Furthermore, Western confectionery such as cream puffs originally begins to deteriorate rapidly after the cream is poured into the confectionery, so it is preferable that the elapsed time after the cream is poured into the confectionery is as short as possible.

Therefore, from a food hygiene perspective, customers are currently encouraged to eat food earlier in the summer.

The purpose of the present invention is to solve the above-mentioned drawbacks. In particular, the choux and cream can be stored completely separated until the time of sale, the cream can be sequentially filled with the required number of creams at the time of sale, and furthermore, the cream can be filled completely automatically. The purpose of the present invention is to propose a method for automatically filling cream, etc. into choux, etc., which is excellent from a hygienic point of view because it can be filled.

Hereinafter, the present invention will be explained in detail with reference to the drawings.

Note that FIG. 1 is a side view of an example of an apparatus for carrying out the present invention, and FIG. 2 is an explanatory view of the operation mode of the main parts of the apparatus shown in FIG. 1.

First, in FIGS. 1 and 2, reference numeral 1 generally indicates the pressing means as a whole, and the suppressing means 1 mainly consists of an inclined plate 2, a pressing roller 3, and an elastic element 4 such as a spring.

Further, the reference numeral 5 generally indicates a container for storing cream, and the container 5 is provided with a small-diameter pouring portion 6 at its tip, and this pouring portion 6 is connected to the container body 7.

Next, in the suppressing means 1 and container 5 having the above configuration,
A container 5, in particular its main body γ, is placed on the inclined plate 2, and a pressure roller 3 is arranged at the rear of the main body 7.

With this configuration, the pressure roller 3 easily rolls on the inclined plate 2 in the direction of arrow A in FIG.
The cream inside is easily pressed toward the spouting part 6.

Note that, in the above, it is preferable that the cream inside the container body 7 be uniformly pressed as a whole by the suppression roller 3.

The reason for this is that when filling a unit shoe with cream, the pressure is regulated to a required value, and moreover, a fixed amount of cream is required to be cut out.

For this purpose, for example, an elastic element 4 such as a spring is interposed,
In particular, it is preferable to hold the spring 4 as long as possible via the rollers 8 and 9 to apply the above-mentioned pressing force to the suppression roller 3.

This is because if the spring 4 is long, the value of the pressing force applied to the pressing roller 3 will hardly change even if the position of the pressing roller 3 moves over time or instantaneously.

Next, as described above, the main body 7 of the container is pressed by the pressing roller 3 sequentially from the rear, and then the closed part at the tip of the spouting part 6, that is, at least one place or more than one place, is pressed. At this point, the previously closed part is opened, and at the same time as the opening, cream etc. are poured out by sequentially pressing from the rear of the spouting part 6.

By extruding the cream etc. in this manner, the required amount of cream etc. can be reliably injected into the choux without damaging the choux at all.

Generally, when making cream puffs, the choux are baked in batches, but because the choux itself has almost no strength, the choux is individually filled with cream etc. by hand by craftsmen.

This is said to make the production of cream puffs unsuitable for mass production, but it is also undesirable as it takes a long time to sell, and the process is also undesirable from a food hygiene perspective.

In this respect, when filling as described above as in the present invention, the cream, etc. is always dispensed under uniform pressure, and the required amount of cream, etc. can be reliably filled for each unit filling, and the cream, etc. Even if the liquid has a considerable viscosity, a fixed amount can always be dispensed even at the beginning and end of unit filling.

That is, in the present invention, the distal end of the pouring portion 6 of the container is sealed at at least one location, preferably two or more locations.

Therefore, even though the cream or the like is a viscous substance, it is possible to pour out the cream or the like constantly at the end and at the beginning of filling, almost the same as in other cases.

More specifically, in the present invention, as shown in FIG. A pair of 20th-ra groups 13, 14 at the rear of the
to be placed.

Also, the 10th LA group lL12 and the 20th LA group 13°14
In both cases, the opposing rollers are configured so that they can approach or separate from each other.

With this configuration, if the tip 6a of the spouting part 6 of the container is further configured to have a smaller diameter, for example, at the start of unit filling, as described later, the distal end 6a of the spouting part 6 can be sequentially moved from the rear to the tip. Toward and suppress, cream etc. 20th-La Group 13
, 14, the cream etc. that are sent in sequence reaches the sealed portions of the 10th group i'y, i2.

In this state, when the sealing part of the 10th LA group 'fL12 is opened after a slight time difference from the 20th LA group 13 and 14, the cream etc. has already reached the 10th LA group 11°12. Moreover, cream etc. can be easily and constantly poured from the start of pouring.

In this case, if the distal end 6a of the injection part 6 is configured as a tubular member with a smaller diameter, the injection amount itself can be adjusted.
It becomes easier to stabilize the amount of cream etc. dispensed.

Moreover, even at the end of unit filling, the 10th-R group 11
, 12 and the 20th group 13, 14, the injection part 6 is closed, so cream etc. will not drip down from the injection part 6 at all.

Further, as described above, after opening at least one blocked part or blockage part in the injection part 6, the injection part 6 is opened at the rear of the injection part 6 as shown in FIGS. 3a, b, c, d and E. It is pressed sequentially from the tip toward the tip 6a.

First, in Figure 3a, the roller group ① and the 20th
- The distal end of the injection part is closed by the R groups 11 to 14.

In this state, as is clear from the figure, the cream 15 inside is pressed in the direction of the arrow by, for example, the pressing roller 3.

In this state, when the closed section is opened as shown in Fig. 3 and the pair of rollers 16 and 17 are brought close to each other, the rear part of the injection section 6 is pressed from the outer periphery, and this pressing force causes the inside of the injection section 6 to be pressed. The cream 15 is placed at the tip 6a of the injection part.
reach.

Therefore, when the pair of rollers 16 and 17 are advanced toward the tip in this state, the cream 15 can be easily poured out toward the shoe (see FIG. 3C).

Next, the pair of rollers 16 and 17 are moved to the 20th roller group 11 and 1.
2 (see Figure 3C).

In this state, the pair of rollers 16 and 17 are
They are separated in the direction of the arrow and then retreated, and at the same time, the 10th LA group and the 20th LA group 11 to 14 are closed and return to their original state, that is, the state shown in FIG. 3a.

In this way, if the cream 15 inside is pressurized uniformly and at the same time sequentially, the unit filling amount can be easily controlled by the stroke of the pair of rollers 16 and 17, and even if it is a highly viscous material such as cream. Can be easily extruded.

The pair of rollers 16 and 17 moves toward or away from each other, and also moves back and forth, but these movements can be easily realized by combining gears, cams, link mechanisms, etc., for example.

As explained in detail above, in the present invention, the cream or the like inside the container is kept under pressure in a container having a small-diameter injection part at the tip, and the injection part is sequentially pressed from the rear toward the tip. Since the cream etc. is poured out, even if the cream etc. is highly viscous, it can be reliably poured out in fixed amounts at a constant pressure.

In addition, at this time, the amount of cream etc. to be poured out is regulated only by the pressed part of the injection part, making it extremely easy to regulate the amount.

In addition, in the present invention, cream can be filled into the choux each time as required, and can be accomplished completely automatically. Therefore, the cream can be stored in a container and stored as is, and only the required amount is sequentially filled at the time of sale, for example. Since it can be filled into containers, its storage properties are improved, and since no manual labor is involved, it is extremely hygienic.

[Brief explanation of the drawing]

FIG. 1 is a front view of a device according to one embodiment of the present invention, FIG. 2 is a perspective view of the pressing means and closing means of the device of FIG. 1, and FIG. 3C is a detailed explanatory diagram of the present invention. It is. 1... Pressing means, 5... Container, 10.
...Closing means, 16, 17...Rollers.

Claims (1)

[Claims] 1. The container has a small-diameter spouting part at the front end, and the cream, etc. inside is poured out through this spouting part toward the shoe. The spouting part of the container is closed at one or more places near its tip. After that, the cream or the like inside the container is suppressed toward the spouting part, and then, after injecting or contacting at least the tip of the spouting part with the shoe, the closed part is closed near the tip of the spouting part. A method for filling a choux or the like with cream or the like, characterized in that after opening the choux or the like, the injection part is sequentially pressed from the rear end toward the tip to automatically inject the cream or the like into the choux or the like.