Apparatus for manufacture of semi-finished dough products with filler

FIELD: food-processing industry.

SUBSTANCE: apparatus has filler chamber and dough chamber, said chamber being equipped with pistons having ejectors, and forming tip. Said chambers and pistons are made cylindrical. Cylinders are placed in stepped arrangement on single or parallel axes of symmetry. Dough chamber has greater volume than filler chamber. Filler chamber is furnished with branch pipe for communicating filler chamber cavity with tip cavity. Pistons of said chambers are provided with ejectors rigidly connected with pressure disk adapted to provide for simultaneous and synchronous movement of pistons in single direction. Ratio of dough chamber piston area to filler chamber piston area is 1.5-5.

EFFECT: simplified construction and wider range of technical facilities of similar designation.

2 cl, 1 dwg

 

The invention relates to devices used in the home or small businesses catering for the manufacture of semi-finished products made of dough with filling.

Known devices used for these purposes. Device [1] contains two series set horizontal case with bunkers of the day download the filling and dough, the screw with the handle for moving the filling and hollow auger to move the test. Hollow auger kinematically connected with the auger for filling with solid mounted mouthpiece for the dough and filling.

The disadvantage of this device is the design complexity, and hence the complexity of its manufacture, which increases the cost of the product and reduces consumer demand.

Device [2]-a prototype is a device for household needs and contains a base with clamp for mounting on a supporting surface, a casing fixed therein a partition dividing it into two chambers respectively for the dough and the filling, forming a cylinder, connected by channels with cameras, hexagonal shaped pistons with rods included in the camera with six faces. The stems are provided with oppositely directed threads which provide movement of the hex of the pistons towards each other. The housing should be rotated by hand.

The disadvantage of this device is also the word what of its design. The most complex are the hex pistons and chambers with internal six faces in cavities that prevents cranking of the pistons relative to the camera and provides them with a counter movement. The piston rods have threads.

The technical result of the invention is to simplify the construction and expansion of technical tools for similar purposes.

This technical result is achieved in that chamber and piston for filling and dough is made cylindrical, cylinders posted speed on the same or parallel axes of symmetry, and the camera for the test has a larger volume than the chamber for the filling, and cover is closed, and the inside of the piston chamber for the test set pipe ending in a mouthpiece with the annular gap chamber for filling placed on the cover and in communication with the pipe.

The piston chambers provided with tappets, rigidly connected with pressure disk. While the pistons make a simultaneous movement in the same direction.

The ratio of the area of the working surface of the piston for the dough to the area of the working surface of the piston for the filling is 1.5÷5.

Common features of the claimed invention and prototype

1. Two cameras for the dough and filling.

2. Pistons, pushing the dough and the filling.

Distinguishing features of the claimed inventions

1. The pistons are driven by the I in the same direction.

2. The pistons move synchronously.

3. The pushers of the pistons are rigidly connected with the piston and screw-down disk.

4. Inside the piston chamber for the test set pipe ending in a mouthpiece with a ring gap.

A comparison of the proposed technical solutions to the prototype allowed us to establish the criterion of “novelty”. Analysis of other known technical solutions in this area, on the basis of the relative position of the elements, the emergence of new relationships between the elements are “significant differences”. All this corresponds to the notion of “inventive step”. In more detail, the invention will be described below.

The drawing shows a device for the manufacture of semi-finished products made of dough with filling.

The device consists of a chamber for test 1 with a piston 2, which is provided with tappets 3. Inside the chamber 1 through the piston 2, passes through the pipe 4, ending at the mouthpiece 5 with the annular gap. The chamber 1 is closed by a cover 6, which is equipped with a camera for the filling 7, soamsawali with the pipe 4. Inside the chamber 7 is placed a piston 8, is rigidly connected to the plunger 9. Pushers 3 and 9 are rigidly connected with pressure disk 10.

The device operates as follows.

In the camera 1 fill up the dough, and in the chamber 7 filled with the filling, such as jam. For this device apart extracted with the eating of the cameras 1 and 7, pistons 2 and 8.

After Assembly of the device and bring it into the position shown in the drawing, press on the clutch disc 10. In the annular gap between the nozzle 4 and the mouthpiece 5 is extruded formed from the test tube and through the tube 4 is filled tube of dough jam, extruding from the chamber 7 by the piston 8. Study of the quality of finished products (pies with jam) showed uniform feed jam in the test shell with a wall thickness test shell 3 mm or more.

At that time, as in the known devices for moving the filling and dough used screws, jam prone to pressure test the casing, resulting in the flow of the filling and decreases non-uniformly distributed along the length of the shell.

It has been experimentally found to be optimal with respect to the active surface areas of the pistons of the cameras in the test chamber S1and in the chamber filled with S2

S1/S2=1,5÷5

Camera 1 and 7 installed vertically and coaxially one above the other, which instead of screws and bolts, as and analog prototype, to use the pushers 3 and 9, which lead pistons in motion simultaneously and synchronously with the beginning of the movement.

It all works on the achievement of the technical result. The device is extremely simple. When you stop piston 2 and 8 test Proc. of the BKA under the action of gravity around the mouthpiece 5 forms a neck, which securely closes the pie from the end (due to the lack of educated cervical fillings). The neck is broken, and the pie is received in a receiving container. The process is repeated. The front part of the pie is closed manually.

The device is simple in operation and reliable in operation, which also contributes to the achievement of the technical result.

Possible operation of the device and not just when the cameras are positioned one above the other, as shown in the drawing, but also in parallel and another location. When this pipe 4 must also connect the camera for the filling 7 mouthpiece 5.

Photo 1 and 2 of the inventive device shown in assembled and disassembled.

All parts of the device may be made from polymers, which allowed contact with food products. In everyday life the device is simple, reliable and indispensable thing.

The device is technically applicable. Can be made in the mechanical workshops, and in the conditions of factory may manufacture by casting. The device expands the Arsenal of technical means for a similar purpose.

Sources of information

1. AS the USSR №1664233 A1, A 21, 9/06, 03.01.89, “a Device for making semi-finished products made of dough stuffed with”. Author YU.S. Antropov and other

2. AS the USSR №1692478 A1, A 21, 9/06, 03.01.89, “a Device for making polyfabric the comrade of pastry with fillings. Author Y.A. Gray and other PROTOTYPE.

1. Device for the manufacture of semi-finished products made of dough with a filling containing chamber for the dough and filling with pistons equipped with pushers, and forming the mouthpiece, wherein the chamber and the piston is cylindrical, the cylinder posted speed on the same or parallel axes of symmetry, and the camera for the test has a larger volume than the chamber for the filling and the cover is closed, and the inside of the piston chamber for the test set pipe ending in a mouthpiece with the annular gap chamber for filling placed on the cover and communicates with the pipe, and the piston chambers provided with tappets, rigidly connected with pressure disk providing simultaneous and synchronous movement of the pistons in one direction.

2. The device according to claim 1, characterized in that the ratio of the surface area of the piston chamber for the dough to the area of the working surface of the piston chamber for the filling of 1.5-5.



 

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FIELD: food-processing industry.

SUBSTANCE: apparatus has filler chamber and dough chamber, said chamber being equipped with pistons having ejectors, and forming tip. Said chambers and pistons are made cylindrical. Cylinders are placed in stepped arrangement on single or parallel axes of symmetry. Dough chamber has greater volume than filler chamber. Filler chamber is furnished with branch pipe for communicating filler chamber cavity with tip cavity. Pistons of said chambers are provided with ejectors rigidly connected with pressure disk adapted to provide for simultaneous and synchronous movement of pistons in single direction. Ratio of dough chamber piston area to filler chamber piston area is 1.5-5.

EFFECT: simplified construction and wider range of technical facilities of similar designation.

2 cl, 1 dwg

FIELD: food-processing industry, in particular, preparing of dough products with meat, meat-and-vegetable, fish, curd, vegetable or fruit filler.

SUBSTANCE: method involves preparing dough and filler; forming dough; placing dough in package; exposing to thermal processing prior to usage. Before forming procedure, filler is dehydrated by 20-60% and after forming procedure it is dried by microwave radiation within temperature range of 20-120° to moisture content of 6-12%. Before exposing to microwave radiation, products may be steamed-through to temperature of at least 70°C inside product. Krill or shrimp may be added to fish filler.

EFFECT: reduced costs for transportation and storage and decreased time for thermal processing of products before usage.

2 cl, 4 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-10 g; after forming procedure, subjecting products to thermal processing in microwave field or in cooking vessel filled with water, or by steaming for 0.5-30 min until temperature in product center is at least 71°C; cooling products; glazing with butter and/or sauce; freezing and charging into pack made from thermally stable material. Pack must be of the kind to undergo heating of product immediately before eating thereof. After thermal processing, product is to be cooled with air. Before glazing procedure, product is moistened. Product may be cooled by means of water through dipping of product therein or spraying therewith. Meat based filler is used as filler. Pack may be equipped with packed spices and/or sauces. Before eating, product is to be heated to desirable temperature in microwave oven or in common oven.

EFFECT: improved quality, increased biological value, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

9 cl, 3 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-10 g; after forming procedure, subjecting products to thermal processing in infrared field or by dipping into fryer for 0.5-30 min until temperature in product center is at least 71°C; cooling products; glazing with sauce and/or butter; freezing and charging into pack made from thermally stable material undergoing heating of product immediately before eating thereof. After thermal processing, product may be cooled with air. Before glazing procedure, product is moistened. Meat based filler is preferably used as filler. Package is preferably provided with packed spices and/or sauces. Before eating, product may be heated to desirable temperature in microwave oven or in common oven.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

8 cl, 3 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-2.0 mm and its weight being within the range of 1-15 g; after forming procedure, subjecting products to thermal processing in microwave field or in cooking vessel filled with water or by steaming for 0.5-60 min until temperature in food product center is at least 72°C; cooling products; slightly drying; freezing and charging into pack made from thermally stable material undergoing flooding of product with hot water immediately before eating thereof. After thermal processing, product is cooled with air. After thermal processing, products may be cooled by dipping into or spraying with water. Meat based filler is preferably used as filler. Package may be provided with packed bouillon concentrate. Before eating, product is poured with boiling water, mixed with bouillon concentrate and left for 1-10 min for heating thereof to temperature of 50-70°C.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

7 cl, 6 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal crop flour with gluten content of at least 23%; preparing filler and forming product from dough with filler, with thickness of dough layer being 0.1-3.0 mm and its weight being within the range of 1-50 g; subjecting resultant products to thermal processing for 0.5-30 min until temperature in food product center is at least 71°C; cooling and packing product in hermetically sealed package; pasteurizing or sterilizing packed products. Before packaging procedure, product may be glazed with butter and/or sauce. After thermal processing, product is cooled with air or water by dipping therein or spraying therewith. Package may be provided with packed spices and/sauces and/or bouillon concentrate. Immediately before eating, product is heated to desirable temperature in microwave oven, common oven or is poured with boiling water.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

10 cl, 6 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-15 g; subjecting resultant products to thermal processing in infrared field or by dipping into fryer for 0.5-30 min until temperature in product center is at least 72°C; cooling products; glazing with sauce and/or butter; charging into hermetically sealed package; pasteurizing or sterilizing packaged products; after thermal processing, cooling products with air. Before glazing procedure, products may be moistened. Meat based filler is preferably used as filler. Package is preferably provided with packaged spices. Immediately before eating, product may be heated to desirable temperature in microwave oven or in common oven.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

9 cl, 3 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-2.0 mm and its weight being within the range of 1-15 g; subjecting resultant products to thermal processing in microwave field or in cooking vessel filled with water or by steaming for 0.5-60 min until temperature in food product center is at least 72°C; cooling products; slightly drying; freezing and charging into hermetically sealed package, or into package filled with modified gaseous medium, or in vacuum package; pasteurizing or sterilizing packaged products. After thermal processing, product is cooled with air or with water by dipping of products into or spraying with water. Meat based filler is used as filler. Package may be provided with packaged bouillon concentrate and/or spices and/or sauces. Immediately before eating, product is poured with boiling water, mixed with bouillon concentrate and left for 1-10 min for heating thereof to temperature of 50-70°C.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

8 cl, 3 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-15 g; subjecting resultant products to thermal processing in infrared field or by dipping into fryer for 0.5-30 min until temperature in product center is at least 71°C; cooling and packaging products into hermetically sealed package; pasteurizing or sterilizing packaged products. Before packaging, products may be glazed with butter and/or sauce. After thermal processing, products are cooled with air or water by dipping into or spraying with water. Package may be provided with packaged spices and/or sauces and/or bouillon concentrate. Immediately before eating, product is heated to desirable temperature in microwave oven or in common oven or may be poured with boiling water.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

10 cl, 9 ex

FIELD: food-processing industry, in particular, production of dough products with filler, preferably of meat pockets.

SUBSTANCE: method involves feeding filler portions so that feeding direction thereof coincide with direction of transportation of dough strips from which dough enclosures have to be formed. Apparatus has stamping drums and dough strip feeding units, said equipment being arranged in symmetry with respect to conventional path of feeding of filler portions.

EFFECT: improved quality of meat pockets owing to eliminating falling of filler onto dough portions defining sealing places during forming of packets.

22 cl, 3 dwg

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