DE29509208U1 - Device for the production of edibles, in particular pies. Any pictures u. Writings in a pasty base, which was previously frozen - Google Patents
Device for the production of edibles, in particular pies. Any pictures u. Writings in a pasty base, which was previously frozenInfo
- Publication number
- DE29509208U1 DE29509208U1 DE29509208U DE29509208U DE29509208U1 DE 29509208 U1 DE29509208 U1 DE 29509208U1 DE 29509208 U DE29509208 U DE 29509208U DE 29509208 U DE29509208 U DE 29509208U DE 29509208 U1 DE29509208 U1 DE 29509208U1
- Authority
- DE
- Germany
- Prior art keywords
- pasty
- base mass
- pictures
- edibles
- writings
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000011837 pasties Nutrition 0.000 title claims description 17
- 235000015108 pies Nutrition 0.000 title claims description 9
- 241001137251 Corvidae Species 0.000 title claims description 4
- 238000004519 manufacturing process Methods 0.000 title description 3
- 238000005520 cutting process Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 230000003287 optical effect Effects 0.000 claims description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 241000272194 Ciconiiformes Species 0.000 description 1
- 210000003323 beak Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
• ··
Hans HnatekHans Hnatek
Pfarrer-Seither-Weg 18
46499 HamminkelnPfarrer-Sither-Weg 18
46499 Hamminkeln
Deutsches PatentamtGerman Patent Office
Zweibrückenstraße 12Zweibrückenstrasse 12
80297 München 19. September 199580297 Munich 19 September 1995
Gebrauchsmusteranmeldung
Aktenzeichen G 295 09 208.4Utility model application
Reference number G 295 09 208.4
"Vorrichtung zum Hersteilen von Eßwaren, insbesondere Pasteten. Beliebige Bilder u. Schriften in einer pastösen Grundmasse, die vorher tiefgefroren wurde, gekennzeichnet durch eine CNC-gesteuerte Wasserstrahlschneideanlage mit optischer Steuerung"."Device for producing foodstuffs, especially pies. Any images and writing in a pasty base mass that has been previously deep frozen, characterized by a CNC-controlled water jet cutting system with optical control".
BeschreibungDescription
Dieses Gebrauchsmuster G 295 09 208.4 schützt folgende Stufe einer Vorrichtung zum Herstellen von Eßwaren, insbesondere für die Herstellung vonThis utility model G 295 09 208.4 protects the following stage of a device for the manufacture of foodstuffs, in particular for the manufacture of
a) Fleischwaren (Pasteten)a) Meat products (patés)
b) Teigwarenb) Pasta
c) Süßwarenc) Confectionery
Zur Erziehiung genauer Strich-u.Bildkonturen in einer tiefgefrorenen pastösen Grundmasse, sind folgende Ablaufparameter erforderlich :To create precise line and image contours in a deep-frozen pasty base mass, the following process parameters are required:
1. Stufe ( Frosten der pastösen Grundmasse )1st stage (freezing the pasty base mass)
2. Stufe (Wasserstrahlschneiden der tiefgefrorenen pastösen Grundmasse)2nd stage (water jet cutting of the frozen pasty base mass)
3. Stufe ( Auffüllen der vorgeschnittenen Konturenblöcke mit einer andersfarbigen pastösen Grundmasse)3rd stage (filling the pre-cut contour blocks with a different colored pasty base mass)
4. Stufe ( Einbringung bzw. Einlegen der vorgearbeiteten, tiefgefrorenen,4th stage (Introduction or insertion of the pre-processed, deep-frozen,
beschrifteten Konturenbiöcke in einem entsprechenden Pasteten kasten )labelled contour blocks in a corresponding pie box)
Ausgehend von einer pastösen Grundmasse geformten Eßware, insbesondere Pasteten, geschaffen, mit deren Hilfe eine ihrerseits pastöse oder flüssige Zusatzmasse nicht nur in Form einfacher geometrischer Muster, sondern in einer Vielzahl geometrischer Formen wie Bilder und Schriftzügen in die Grundmasse, sich überderen volle Höhe erstreckend, mittels einer Einspritzdüse eingearbeitet werden kann.Starting from a pasty base mass, a shaped food product, especially pies, is created, with the help of which an additional pasty or liquid mass can be incorporated into the base mass, extending over its full height, not only in the form of simple geometric patterns, but in a variety of geometric shapes such as pictures and lettering, using an injection nozzle.
GebrauchsmusterschutzanspruchUtility model protection claim
BeschreibungDescription
Die Erfindung betrifft die Voraussetzung zu schaffen, damit gut erkennbare Bild-und Schriftkonturen in einer pastösen Grundmasse geformten Eßware, dadurch gekennzeichnet, daß die flüssigen oder pastösen Zusatzmassenieile in horinzontaler Richtung über die Höhe der Grundmasse verteilt in dieser eingespritzt werden.Die Positionsveränderung des Einspritzrohres in horinzontaler Richtung entsprechend dem vorgegebenen Muster kann in einfachster Form manuell beispielsweise nach dem Prinzip des Storchenschnabels bzw. Pantographen unter Verwendung einer geeigneten Vorlage wie einer Schablone vorgenommen werden.The invention relates to creating the prerequisite for easily recognizable image and text contours in a food product formed from a pasty base mass, characterized in that the liquid or pasty additional mass components are injected into the base mass in a horizontal direction distributed over the height of the base mass. The change in position of the injection pipe in a horizontal direction in accordance with the predetermined pattern can be carried out manually in the simplest form, for example according to the principle of the stork's beak or pantograph using a suitable template such as a stencil.
1. Stufe { Frosten der pastösen Grundmasse }1st stage {freezing the pasty base mass}
Frosten der zu beschrifteten Einzeiblöcke durch Eintauchen in tiefkalten flüssigen Stickstoff, die im Extruderverfahren die Frostung durchlaufen. Diese Tauchfroster Vorrichtung eignet sich besonders für die Fleischverarbeitung, da sich Stickstoff gegenüber Lebensmitteln geschmacksneutral verhält. Die tiefe Siedetemperatur von Stickstoff - minus 196° C bei 1 bar- macht hochwertige isolierte Lagerbehälter notwendig.Freezing the individual blocks to be labeled by immersing them in cryogenic liquid nitrogen, which undergoes freezing using an extruder process. This immersion freezer device is particularly suitable for meat processing, as nitrogen has no taste-impairing effect on food. The low boiling point of nitrogen - minus 196° C at 1 bar - makes high-quality insulated storage containers necessary.
2. Stufe (Wasserstrahlschneiden der tiefgefrorenen pastösen Grundmasse )2nd stage (water jet cutting of the frozen pasty base mass)
Mitteis CNC - gesteuerter 4 - Achsen - Schneideanlage, mit optischer Steuerung werden unterschiedliche Konturen für Schriften und Bilder in eine gefrorene Grundmasse vorgeschnitten. Der Querschnitt der geschnittenen Konturen kann sich zwischen 1 mm bis 30 mm Durchmesser und einer Blocktiefe von max. 30 mm bewegen. Mit dieser Vorrichtung kann eine Schnittgeschwindigkeit von maximal 24 m/min erzielt werden.Die Wiederholgenauigkeit kann mit weniger als 0,1 mm angegeben werden.Using a CNC-controlled 4-axis cutting system with optical control, different contours for lettering and images are pre-cut into a frozen base mass. The cross-section of the cut contours can be between 1 mm and 30 mm in diameter and a block depth of max. 30 mm. With this device, a maximum cutting speed of 24 m/min can be achieved. The repeat accuracy can be specified as less than 0.1 mm.
3. Stufe (Auffüllen der vorgeschnittenen Konturenbtöcke mit einer andersfarbigen pastösen Grundmasse)3rd stage (filling the pre-cut contour blocks with a different colored pasty base mass)
Die so vorgeschnittenen Konturenblöcke, werden mit einer rohen anders eingefärbten pastösen Grundmasse mittels einer Dosier - Pumpe wieder aufgefüllt, die mit einer entsprechenden Regel - und Steuereinheit ausgerüstet ist. Dieser vorgeschnittene, eingefrorene Schrift - oder Bildblock wird dann in Form von einzeln aneinandergereihten Einzelblöcken, die entsprechend der Pastetenkastenlänge zugeschnitten wurden, in den Pastetenkasten eingelegt.The pre-cut contour blocks are refilled with a raw, differently colored, pasty base mass using a dosing pump that is equipped with a corresponding regulation and control unit. This pre-cut, frozen block of text or image is then placed in the pie box in the form of individual blocks that are lined up one after the other and cut to the length of the pie box.
4. Stufe ( Einbringung bzw. Einlegen der vorgearbeiteten, tiefgefrorenen, beschrifteten Konturenblöcke in einem entsprechenden Pastetenkasten )4th stage (inserting or placing the pre-processed, frozen, labelled contour blocks in a corresponding pie box)
Die so fertiggestellten Schrift - oder Bildblöcke werden in die bereits mit pastöser Grundmasse vorgefüilten und vorbereiteten Pastetenkästen eingelegt. Sehr wichtig ist, daß die aneinandergereihten, tiefgefrorenen, mit einer pastösen Zusatzmasse aufgefüllten Einzelblöcke, an der jeweiligen Schnittstelle gegen Verschiebung gut justiert werden, damit es später nach der Fertigstellung, beim Anschnitt des Produkts, zu keiner Verschiebung der Schrift - oder Biidkontur kommt.The text or image blocks thus completed are placed in the paste boxes which have already been pre-filled with a pasty base mass and prepared. It is very important that the individual blocks, which are lined up next to one another and deep-frozen and filled with a pasty additional mass, are well adjusted at the respective interface to prevent them from shifting, so that later after completion, when the product is cut, the text or image contours do not shift.
Die so vorbereiteten Pastetenkästen mit der entsprechenden Füllung, werden anschließend in einer Brat- und Backanlage fertiggestellt.The pie cases prepared in this way with the corresponding filling are then finished in a frying and baking system.
Ich verzichte bei dieser Gebrauchsmusterbeschreibung auf eine zeichnerische Darstellung.I am refraining from providing a graphical representation in this utility model description.
( Hans Hnatek)(Hans Hnatek)
Claims (1)
Pfarrer-Seither-Weg 18 46499 HamminkelnHans Hnatek
Pfarrer-Seither-Weg 18 46499 Hamminkeln
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE29509208U DE29509208U1 (en) | 1995-02-21 | 1995-02-21 | Device for the production of edibles, in particular pies. Any pictures u. Writings in a pasty base, which was previously frozen |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE29509208U DE29509208U1 (en) | 1995-02-21 | 1995-02-21 | Device for the production of edibles, in particular pies. Any pictures u. Writings in a pasty base, which was previously frozen |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE29509208U1 true DE29509208U1 (en) | 1995-11-09 |
Family
ID=8008947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE29509208U Expired - Lifetime DE29509208U1 (en) | 1995-02-21 | 1995-02-21 | Device for the production of edibles, in particular pies. Any pictures u. Writings in a pasty base, which was previously frozen |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE29509208U1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19646813A1 (en) * | 1996-01-10 | 1997-08-21 | Hans Hnatek | Process marks durable image or legend on food with paste surface by carbon di:oxide laser |
| DE29916088U1 (en) | 1999-09-14 | 2000-01-05 | Bergmann, Roland, 63538 Großkrotzenburg | Confectionery as a message carrier |
| DE19835319A1 (en) * | 1998-08-05 | 2000-02-17 | Kuchenmeister Gmbh | Method and device for making cuts in dough pieces or other foods |
-
1995
- 1995-02-21 DE DE29509208U patent/DE29509208U1/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19646813A1 (en) * | 1996-01-10 | 1997-08-21 | Hans Hnatek | Process marks durable image or legend on food with paste surface by carbon di:oxide laser |
| DE19646813C2 (en) * | 1996-01-10 | 1998-07-09 | Hans Hnatek | Process for the production of images and characters on the surface of cut-resistant products in the food industry |
| DE19835319A1 (en) * | 1998-08-05 | 2000-02-17 | Kuchenmeister Gmbh | Method and device for making cuts in dough pieces or other foods |
| DE29916088U1 (en) | 1999-09-14 | 2000-01-05 | Bergmann, Roland, 63538 Großkrotzenburg | Confectionery as a message carrier |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R086 | Non-binding declaration of licensing interest | ||
| R207 | Utility model specification |
Effective date: 19951221 |
|
| R150 | Utility model maintained after payment of first maintenance fee after three years |
Effective date: 19981211 |
|
| R081 | Change of applicant/patentee |
Owner name: H. KEMPER GMBH & CO., DE Free format text: FORMER OWNER: HNATEK, HANS, 46499 HAMMINKELN, DE Effective date: 19991004 |
|
| R151 | Utility model maintained after payment of second maintenance fee after six years |
Effective date: 20010411 |
|
| R152 | Utility model maintained after payment of third maintenance fee after eight years |
Effective date: 20030506 |
|
| R071 | Expiry of right |