EP3253218A1 - Procédé continu et appareil améliorés permettant de fabriquer des croustilles pita - Google Patents

Procédé continu et appareil améliorés permettant de fabriquer des croustilles pita

Info

Publication number
EP3253218A1
EP3253218A1 EP16747206.7A EP16747206A EP3253218A1 EP 3253218 A1 EP3253218 A1 EP 3253218A1 EP 16747206 A EP16747206 A EP 16747206A EP 3253218 A1 EP3253218 A1 EP 3253218A1
Authority
EP
European Patent Office
Prior art keywords
dough
conveyor
oven
roller
fluid
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.)
Withdrawn
Application number
EP16747206.7A
Other languages
German (de)
English (en)
Inventor
Michelle Latrese Barnett
Ponnattu Kurian Joseph
Cindy Elice MILLER
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Frito Lay North America Inc
Original Assignee
Frito Lay North America Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from US14/615,173 external-priority patent/US20150150270A1/en
Application filed by Frito Lay North America Inc filed Critical Frito Lay North America Inc
Publication of EP3253218A1 publication Critical patent/EP3253218A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B7/00—Baking plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B2/00—Baking apparatus employing high-frequency or infrared heating
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/24—Ovens heated by media flowing therethrough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/24—Ovens heated by media flowing therethrough
    • A21B1/26—Ovens heated by media flowing therethrough by hot air
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking

Definitions

  • One embodiment of the process disclosed herein involves sheeting bread dough into a continuous dough sheet; cutting the continuous dough sheet longitudinally into continuous dough strips; cooking a continuous dough strip in a continuous oven, thereby producing a continuous bread tube, wherein the continuous bread tube comprises a cavity, a top surface, and a bottom surface; curing the continuous bread tubes in less than about 60 seconds; and trimming the continuous bread tubes into chip-sized pieces using a trimmer.
  • the dough sheets undergo a proofing before cooking.
  • the continuous bread tube is sprayed with anti-adhesive liquid to remove tackiness from its surfaces.
  • trimming exposes the inner cavity (or the crumb side) of the continuous bread tubes.
  • the inner cavity is exposed by splitting the continuous bread tubes longitudinally.
  • the invention provides a solution to the need for equilibrating moisture in a dough and selectively heating and drying some portion of a dough.
  • the invention can also be used to direct heating energy to a plurality of surfaces of a dough through, for example, impingement, a plurality of arrays of infrared panels, or radio frequency drying.
  • Figure 9B is a schematic view of an embodiment of Applicants' invention depicting a longitudinal trimmer over a support that is placed in a gap between two conveyors.
  • the continuous mass of dough 902 is provided at a sufficient rate to keep up with the speed of the production line and a desired product manufacturing rate.
  • the speed of the production line, and therefore conveyors for the continuous mass of dough 902 have a translational velocity that ranges from about 10 to 100 feet per minute. Although, in other embodiments, faster or slower speeds can be used.
  • the vacuum within the rollers can be used to evacuate steam that has been captured in the splitter housing 362, which is shown in Figure 3F.
  • the axes of rotation of the first and the second roller are positioned substantially horizontally.
  • the axes of rotation are positioned substantially parallel to each other but the positions of the axes are at an angle to horizontal.
  • the positions of the rollers relative to the dough can be at some position other than 12:00 and 6:00.
  • the splitting step 210a can also comprise a separating step 211c.
  • a first portion 304 of the continuous mass of dough 902 is separated from a second portion 306 of the continuous mass of dough 902.
  • the first roller 316 and the second roller 318 can be used to convey the continuous mass of dough 902 against the cutting equipment 310.
  • the connective faces 382a,b are short in the sense that the length of the connective faces 382a,b are only about 0.2 to about 1 times the thickness of the continuous mass of dough 902 when flattened. In one embodiment, the connective faces 382a,b are only about 0.5 times the thickness of the continuous mass of dough 902 when flattened.
  • an optional filling step 212a is a fourth step in one embodiment of the invention.
  • the split dough can be filled with a filling.
  • the filling step is shown as occurring before the takeaway conveying step, the filling step can occur before, during, or after the takeaway conveying step. Additionally, in some embodiments, a filling is added to the dough even though the dough is not split.
  • the first portion of dough 304 and the second portion of dough 306 comprise a top portion of dough 304 and a bottom portion of dough 306
  • the first takeaway conveyor 402 and the second takeaway conveyor 404 comprise a top takeaway conveyor 402 and a bottom takeaway conveyor 404.
  • the top roller 316 conveys the top portion of dough 304 to the top takeaway conveyor 402
  • the bottom roller 318 conveys the bottom portion of dough 306 to the bottom takeaway conveyor 404.
  • the top takeaway conveyor 402 can be positioned for example, above the nip 358 between the first roller 316 and the second roller 318.
  • the partially cooked dough 302 is trimmed by the stationary longitudinal trimmer 912, it is trimmed by a lateral trimmer (e.g., trimmer 702 in Figure 7).
  • a lateral trimmer e.g., trimmer 702 in Figure 7
  • the continuous, longitudinally trimmed strips of partially cooked dough e.g., strips 906a,b,c,d,e,f in Figure 9A
  • discrete pieces e.g., chips 706 in Figure 7
  • discrete lengths e.g., 2 inches.
  • the strips 906a,b,c,d,e,f are cut so that they are no longer integral with the continuous mass of dough 902 that was provided (e.g., during the cutting step 206a in Figure 2A).
  • a trimming step 216a occurs after dough exits an oven for making continuous bread tubes, but before a first portion of the dough is separated from a second portion of the dough.
  • a bread tube is longitudinally trimmed into strips before it is split into a top portion and a bottom portion, the top portion of the dough will fall onto the bottom portion of the dough when trimmed, resulting in a top layer and a bottom layer of strips. It can then be desirable to separate the top layer of strips from the bottom layer of strips, for example, by using vacuum rollers or vacuum conveyors.
  • the splitting mechanism 310 is horizontal rotary blades.
  • the horizontal rotary blades are located on both sides of the continuous bread tube 302.
  • the rotary blades rotate about an axis perpendicular to the horizontal plane of the bread tube.
  • two bread tubes 302 are placed on either side of the horizontal rotary blade to simultaneously split more than one bread tube 302 at a time.
  • the splitter 300 is located towards the end of the vacuum conveyors 308, 312 where the bread tube 302 exits the splitter 300.
  • the leading end of the bread tubes 302 i.e., the bread end formed at the very beginning of the continuous process
  • One of the advantages of splitting 210 the bread tubes 302 is that it exposes the inner or crumb side to make it look like a manually split, artisan pita loaf. Crumb exposure adds to the consumer's eating experience by providing the unique pita crumb texture.
  • one of the benefits of using a two-tiered takeaway conveyor 402, 404 is that it helps to maintain the crumb-side texture by transporting the top half 304 and bottom half 306 of the bread tube separately.
  • the split tubes 304, 306 are optionally sprayed on the crumb sides with anti-adhesive liquid that inhibit re-adhesion.
  • the anti-adhesive liquid is also a flavor-enhancing agent, such as oil.
  • the split tubes 304, 306 maintain the crumb texture and do not re-adhere to one another even when they are transported using a single-tiered takeaway conveyor 400.
  • the first portion of dough 304 is exposed to a first vacuum within the first roller 316, and the first roller 316 is rotated, thereby pulling the first portion of dough 304 in a first direction 324.
  • the first direction 324 and the second direction 326 are not the same direction.
  • the oven 1002 can comprise an oven housing 1004. If a circulating stream of fluid is used, a supply stream 1015 of the fluid can be supplied to the oven housing 1004 by a circulation device 1018, and a retum stream 1017 of the fluid can be returned to the circulation device 1018 from the oven housing 1004. Additionally, a makeup stream 1006 of the fluid can be provided to the oven housing 1004 and/or an exhaust stream 1008 of the fluid can be removed from the oven housing 1004.
  • the fluid can be directed using at least one baffle (e.g., a first baffle 1024, a second baffle 1026, and/or a third baffle 1028) or a conduit 1098 (e.g., a duct).
  • Using a panel that is tilted can be useful, for example, to provide ventilation and prevent stagnation of a fluid (e.g., air) at the surface of a panel. Accordingly, in some embodiments it is desirable to have an angle of tilt 1085b that is about 30 degrees or less.
  • a fluid e.g., air
  • the continuous chip production line of clause 28 further comprising a proofer located between and in communication with the sheeter and the cutter.
  • trimmer comprises a continuous low-pressure water jet cutting system further comprising: a pressure system;
  • the thinner strips are supported by the second conveyor.
  • the first distance is small enough and the static coefficient of friction between the second conveyor and the thinner strips is large enough that the thinner strips resting on the second conveyor under a force of gravity on the thinner strips do not substantially slip against the second conveyor when the first trimmer cuts the first portion.
  • first conveyor is an endless conveyor and the second conveyor is an endless conveyor.
  • second end of the first conveyor comprises a first static nose bar and wherein the first end of the second conveyor comprises a second static nose bar.
  • first conveyor comprises a first roller and a first conveyor belt and the second conveyor comprises a second roller and a second conveyor belt; wherein the first conveyor belt travels along a portion of a circumference of the first roller and the second conveyor belt travels along a portion of a circumference of the second roller; wherein a second distance is equal to the distance between the axis of rotation of the first roller and the axis of rotation of the second roller; and wherein the second distance is less than about 2.5 inches.
  • An apparatus for forming chips from a continuous mass of dough comprising a first portion of the continuous mass of dough and thinner strips of the continuous mass of dough, wherein the thinner strips are thinner than the first portion, wherein the thinner strips are integral with the first portion, wherein the continuous mass of dough moves in a longitudinal direction along conveyors, wherein the first portion is cut in the longitudinal direction to form the thinner strips, and wherein the thinner strips are cut in a lateral direction to form the chips, said apparatus comprising:
  • said apparatus comprising:
  • the second roller comprises a second surface and a second interior, and wherein the second surface comprises a second set of apertures in fluid communication with the second interior;
  • a splitter housing to capture steam from within the continuous mass of dough.
  • the first portion of dough comprises a first wetter surface of dough and a first drier surface of dough; wherein the first discharge array is positioned and oriented to direct a heating medium at the first wetter surface of dough when the first portion of dough is positioned for conveyance by the first conveyor.
  • first discharge array is positioned and oriented to direct a heating medium at a surface of the first portion of dough when the first portion of dough is positioned for conveyance by the first conveyor.
  • a first conveyor for conveying a first portion of dough
  • first line originates on and is normal to the tiltable panel; wherein the first line intersects the first portion of dough at a point of intersection,
  • the infrared panel produces infrared energy using a catalytic gas infrared panel.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Abstract

La présente invention concerne un procédé et un appareil permettant de transformer une pâte, par exemple, de cuire une pâte pour confectionner une croustille pita. Dans un premier aspect, le procédé comprend les étapes consistant à fournir une première partie de pâte sur un premier convoyeur, transporter la première partie dans un four, diriger un milieu chauffant au niveau de la première partie à l'aide d'un premier ensemble d'évacuation, et transporter la première partie hors du four. Dans un second aspect, l'appareil comprend un four, un premier convoyeur permettant d'acheminer une première partie de pâte, et un premier ensemble d'évacuation. Le four comprend un logement de four, une première entrée du logement de four pour la première partie de pâte, et une première sortie du logement de four pour la première partie de pâte. Le premier ensemble d'évacuation est positionné et orienté de manière à diriger un milieu chauffant au niveau de la première portion de pâte lorsque la première partie de pâte est positionnée pour le transport par le premier convoyeur.
EP16747206.7A 2015-02-05 2016-02-03 Procédé continu et appareil améliorés permettant de fabriquer des croustilles pita Withdrawn EP3253218A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US14/615,173 US20150150270A1 (en) 2012-08-01 2015-02-05 Continuous process and apparatus for making a pita chip
PCT/US2016/016403 WO2016126843A1 (fr) 2015-02-05 2016-02-03 Procédé continu et appareil améliorés permettant de fabriquer des croustilles pita

Publications (1)

Publication Number Publication Date
EP3253218A1 true EP3253218A1 (fr) 2017-12-13

Family

ID=56564649

Family Applications (1)

Application Number Title Priority Date Filing Date
EP16747206.7A Withdrawn EP3253218A1 (fr) 2015-02-05 2016-02-03 Procédé continu et appareil améliorés permettant de fabriquer des croustilles pita

Country Status (2)

Country Link
EP (1) EP3253218A1 (fr)
WO (1) WO2016126843A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USD854780S1 (en) 2018-04-30 2019-07-30 The J. M. Smucker Company Sandwich

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4701340A (en) * 1985-12-09 1987-10-20 Lincoln Foodservice Products, Inc. Impingement and steam oven apparatus for preparing food products
US4881519A (en) * 1988-07-18 1989-11-21 Lincoln Foodservice Products, Inc. Hot air oven having infra-red radiant surfaces
US5033366A (en) * 1990-03-05 1991-07-23 Sullivan Robert E Modular food preparation station
US5802959A (en) * 1995-06-07 1998-09-08 Heat And Control, Inc. Baked, non-oil containing snack product food
US5934178A (en) * 1997-01-04 1999-08-10 Heat & Control, Inc. Air impingement oven
US6526961B1 (en) * 2000-07-10 2003-03-04 Lincoln Foodservice Products, Inc Conveyor oven
US6866033B2 (en) * 2001-09-14 2005-03-15 Fmc Technologies Inc. Cooking oven damper system for regulating upper and lower flow paths
US6880545B2 (en) * 2003-08-28 2005-04-19 Gas Research Institute Dual conveyor jet impingement oven
US6867392B1 (en) * 2004-01-23 2005-03-15 David Howard Infrared element and oven
FR2867950B1 (fr) * 2004-03-26 2006-06-09 Harry S France Sas Soc Par Act Procede et installation de fabrication de pain de mie tranche sans croute
US8637792B2 (en) * 2011-05-18 2014-01-28 Prince Castle, LLC Conveyor oven with adjustable air vents
US8895096B2 (en) * 2011-06-22 2014-11-25 Frito-Lay North America, Inc. Continuous oven with a cascading conveyor
US20150150269A1 (en) * 2012-08-01 2015-06-04 Frito-Lay North America, Inc. Continuous process and apparatus for making a pita chip
US20150150270A1 (en) * 2012-08-01 2015-06-04 Frito-Lay North America, Inc. Continuous process and apparatus for making a pita chip
US20150150268A1 (en) * 2012-08-01 2015-06-04 Frito-Lay North America, Inc. Continuous process and apparatus for making a pita chip
US20140037789A1 (en) * 2012-08-01 2014-02-06 Frito-Lay North America, Inc. Continuous Process and Apparatus for Making a Pita Chip

Also Published As

Publication number Publication date
WO2016126843A1 (fr) 2016-08-11
WO2016126843A4 (fr) 2016-09-15

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