JPH08252062A - Bread article - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain sandwiches whose cold-pressed parts are adhered, especially baked or heated before eating, by fitting two layers of bread and cold-pressing the edge parts of these layers. SOLUTION: The edge parts of the two layers of bread slices 12 and 14 inserting ingredient 16, such as cheese are cold-pressed by pressing tools 18 and 20 to obtain the sandwiches 10 whose cold pressed parts are adhered.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to food products.
The present invention relates to a method of making a sandwich, particularly a sandwich that has been baked or otherwise heated before being eaten.

To avoid repetition, the term "sandwich", throughout the specification and claims, comprises two or more layers of bread, the layers being combined in between and suitable for the appropriate kind of edible material. It is used for foods sandwiched between ingredients. These layers may take the form of discrete loaves of bread cut from a conventional loaf, or may be in the form of a fold of such a loaf, but may also take any form.

Further, the term "bread" is used broadly in this specification and the claims. The term is used substantially to mean that the product is baked or otherwise cooked before it is used to carry out the method of the invention. The term also specifically embodies baked dough as an essential ingredient,
And includes all suitable bread-like products used to make sandwiches according to the method of the present invention.

[0004]

BACKGROUND OF THE INVENTION Conventionally, methods of making toast sandwiches are well known. For this purpose, commercially available devices are provided. These conventional devices are provided with a pair of plates, which are connected by hinges so as to rotate axially to an operating position so that the working surface of the first plate faces the working surface of the second plate. There is. In use, the sandwich is placed between the plates and contacts the working surface. The plate is then heated and the sandwich is baked by the heat transferred via the working surface.

Most working surfaces of this type of conventional device are flat. However, some devices have a cavity or indentation molded into the working surface. Most of the sandwiches
Housed in a cavity of this kind, the edges of the sandwich extend beyond the perimeter of the cavity. Thus, the ends of the sandwich are squeezed between the portions of the working surface that border the cavity, and when the toast sandwich is removed from the device, the ends are often sealed. This seal is formed by the heat applied.

[0006]

The Applicant believes that there is a need for a sandwich that can be provided to the user in a manner that is simply baked or otherwise cooked by microwaves or the like. However, in order for such a product to be acceptable, it must be
It is essential that it has the property that it can be handled during packaging, shipping and cooking without absolutely decomposing. In addition, the product requires that the cheese, sauce or other substance of the ingredient has the property of not flowing even though it melts or becomes less viscous when heated. This is when the sandwich is inserted into a bread bakery that many, if not most, users use.
This is because its edge is located below. Most of such toasters are of the radiant heating type, reducing the time required to bake the outer surface and heat the contents to about 1.5 to 3 minutes.

In a conventional attempt to provide such a sandwich, the inventors of the present invention have proposed using an edible adhesive to bond two pieces of sandwich bread together. These proposals are based on International Patent Application No. PCT / NZ93 / 00104
Issue and its corresponding New Zealand patent application No. 2449
No. 93.

The present invention involves bonding two layers of baked bread together and using a press to cold press the edges of the layers to bond the facing portions of the layers adjacent to the edges. The present invention provides a food manufacturing method including a step of continuously adhering a product when it is taken out of a press.

[0009]

The pressing device preferably comprises at least one roll which presses the end portions together by means of a rotary movement.

The pressing operation can be carried out with a pressing tool at ambient temperature, but in some cases it may be advantageous to warm or press the press lightly.

In one aspect of the invention, a tool is inserted between the layers. Ingredients specifically developed for use in the present invention can be used, and in one form of the invention, the ingredient is a layer comprising at least one food item which is subdivided and cemented with a binder. Is included. As a binder, gelatin or the like, which has cohesive force when cooled and melts when heated before the product is eaten, can be effectively used.

One advantage of cold pressing to bond the layers is that no heat is wasted. The heat otherwise applied for this purpose is wasted as it has to be removed during subsequent cooling or freezing of the product.

The present invention is also compatible with a wide variety of tool thicknesses. When the filling is thick, the bread must be stretched beyond the edges of the filling, requiring a stronger bond. The present invention plays an important role in achieving seal strength and perfect adhesion.

The layers can have any suitable form such as square, rectangular, triangular, circular, curvilinear, trapezoidal or the like.

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, embodiments of the present invention will be described with reference to the drawings.

1 and 2 show an edible product 1
Shown is a sandwich 10 with two layers of bread sandwiching 6. Said layers are pieces 12, 1 cut from a conventional loaf of bread
4 and thus each strip has an ear portion 38 around it. This form is believed to be important for the commercial productivity of the present invention. However, this is an embodiment and it will be explained below that the bread product and its ingredients can be modified.

In this embodiment, two pressing tools 18 and 20 are mounted in a row on a pressing device (not shown). The pressing device has a mechanism that is driven to bring the upper jig 18 toward the lower jig 20.
The drive of the mechanism can be obtained manually or automatically.

The upper jig 18 includes a base 22 having a flat lower surface 24 having a generally rectangular perimeter about which a downwardly extending shoulder 26 extends along each end of the surface 24 and its corners. Confirmed by intersecting at. Each shoulder 26 terminates in a lower surface 36 that is generally perpendicular to the inner surface 34.

The lower jig 20 has substantially the same shape as the upper jig 18, but is used in the opposite direction. Lower jig 2
The 0 thus comprises a flat base 22 'having a rectangular upper surface 24' with an upwardly extending shoulder 26 '. Each shoulder has an upper surface 3 that is substantially perpendicular to the inner surface 34 '.
It ends in 6 '.

The cutting blade 46 is attached around the lower jig 20.

In this embodiment, the surface 2 of the upper jig 18 is
The length and width of 4 are both 100 mm. The height of the shoulder 26, ie the distance from the surface 24 to each surface 36, is 10 mm. The width of each surface 36 is 5 mm.
The lower jig 20 is almost the same as the upper jig 18. Obviously, these dimensions are only one aspect and can be varied within wide limits.

As shown in FIG. 1, the press includes an upper jig 18
Is moved away from the lower jig 20 and lifted.
The sandwich 10 is then inserted into the space between the jigs and placed on the upper end of the sharpened cutting blade 46.
The size and shape of the mass and the cross section of the pieces 18, 20 are
The strips 18, 20 are selected to extend beyond the perimeter of the jigs 18 and 20, to the extent that at least the strip 38 is located outside the cutting blade 46. However, to minimize waste, the size of the strip should be larger than the size of the jigs 18 and 20 by a margin. For example, jigs 18 and 20 having the above dimensions
When using, pieces with a length of 125 mm, a width of 125 mm and a thickness of 10 mm can be selected.

The press is then actuated so that the upper jig 18 approaches towards the lower jig 20. In this move,
The surface 36 contacts the upper piece 12, and when the upper jig 18 approaches further, the ears are cut off by the cutting blade 46,
The two pieces 12 and 14 are pressed together near the outer ends of the pieces by surfaces 36 and 36 '. The dimensions of the tool 16 are preferably selected so that the tool is within the perimeter of the jigs 18 and 20, preferably inside the surfaces 34 and 34 '. Thus, the inner surface of the upper piece 12 has a perimeter 40 that is located outside the tool, and when the pieces are pressed together,
Direct contact with a similar portion 42 of the inner surface of the lower piece 14.

Between the two pieces, between the surfaces 36 and 36 'of both jigs, when the two pieces of bread are in this manner properly set and pressed together with sufficient pressure between the jigs. A bond is formed at the facing peripheral portions 40 and 42 which are pressed together. The shape of the sandwich is determined by the profile of jigs 18 and 20. In this embodiment, the jig 18 includes surfaces 36 and 36 '.
And the distance between them is 2 mm. This distance can of course be adjusted on demand. The shape of the sandwich thus manufactured is shown in FIG. The sandwich provides a secure bond and provides a pleasing appearance.

There is no need to heat the jig significantly or to apply an adhesive between the two pieces. This bonding prevents the two pieces from separating during subsequent handling and packaging. In addition, especially when the sandwich 10 is heated before being eaten,
It effectively forms a seal that prevents the components of the liquefying tool 16 from leaking out. This is a very important advantage because the sandwich 10 is factory manufactured and can be delivered to the user in a way that it can be used without any preparation other than heating. Such users are
This includes not only domestic users, but also snack bars and other businesses that provide this type of food to the public. Most, if not most, of such users heat the sandwich 10 using a conventional toaster device with the toast placed vertically. Leakage of liquid from the tool 16 while the sandwich was being heated in such a toaster made this product unacceptable on the market and rendered use of a dough mass as described below with reference to FIG. To do.

The cutting blade 46 functions as a barrier to prevent a portion of the tool from falling or being repelled when the sandwich is pressed against the jigs 18,20.

There are various requirements to ensure proper adhesion. Some of the factors that affect the quality of the bond are:

A. Pressure or crushing force per unit area applied to the pan, and in particular to the perimeters 40, 42.

B. The amount of water contained in bread. This is influenced, among other things, by the breadiness and freshness of the bread. 0
% Baking means a product that has not been baked at all,
100% baking means a completely baked product containing almost no water. Moisture content and baking affect the pressure required to form a proper bond.

C. The nature of bread. As is well known, some breads are light, some contain air bubbles, and some are hard. Piece thickness, bread solids per unit volume and solids containing ingredients other than baked dough can all affect the required pressure and the area where the two pieces must be pressed together. There is a nature.

D. Pressed parts 40 and 42
Between, there is material (whether accidental or intended). Material from the tool 16 may move from the center of the sandwich to the surroundings, for example by removal or pressing.

E. The nature of a tool containing liquid and the ability of the tool to exert pressure on the piece as it expands when heated.

F. As already known, the shape of the pressed end portions is determined by the shape of the pressing jig.

Due to the variety of variations such as those mentioned above and other possible elements, the size and shape of the jig, and the pressure applied, often need to be determined empirically. However, it has been shown that jigs of the above dimensions and construction can be used for a wide variety of breads, from light, air bubble containing white breads to firm browns. Characteristically, a 10 mm thick piece cut from a freshly baked white bread with a water content of 58% and a concentration of 0.2 g / cc was used and a 3 mm thick filling (1 cheese and 1 ham).
If used, the bread pieces are properly bonded by applying a force of 13 kg to the upper jig.

It has been calculated that a force of 13 kg applied to the upper jig is equivalent to applying 700 g / cm ^{2 to the} pan over the area of the surface 36 of the upper jig.

This quantity is an average value. When the same pressure jig is used, proper adhesion can be achieved or expected within the numerical range before and after these quantities. For example, for both white and brown bread, the piece thickness can vary between 8 mm and 15 mm. The water content of white bread can be varied between 30% and 60% and the concentration of white bread can be varied between 0.2 and 0.4 g / cc. The quality of the glue was found to deteriorate as the bread lost its moisture content. That is, bread made one day ago still adheres properly, but if bread made more than three days ago that is not kept fresh by freezing or other methods is used, it will adhere. Will be very bad. An important variable is the applied pressure. Using the same pressurizing jig to the white bread illustrated, 10kg to the jig
Appropriate adhesion between the pieces was achieved even with the application of less force.

Similar results were obtained when a brown bread of the quality mentioned in the above examples was used.

In the pressing work using the jigs 18 and 20, a specific compression is applied to the entire sandwich. This is believed to be advantageous because the sandwich thickness is reduced and its concentration increased for insertion into the toaster. Also, the tack tends to adhere to the loaf of bread under such pressure, which adds additional firmness and force to the sandwich. This compression can of course be done as a separate task. Advantageously, the dimensions of the jigs 18 and 20, and in particular the height of the shoulders 26 and 26 ', allow the thickness of the formed sandwich to be easily inserted into a conventional vertical slot baking machine. To be selected.

After being removed from the pressure device, the sandwich advantageously undergoes subsequent processing. The sandwich passes through a heating device that browns the outer surface of the strip.
Alternatively, it is possible to apply the colorant in a predetermined pattern of artificial brown or other decoration by means of a roller that rolls onto the outer surface of the strip. Alternatively, or in addition, the entire surface of each exterior surface may be coated with a material such as butter, margarine or oil containing one or more spices such as finely chopped garlic. This gives the sandwich a more uniform baking when baked before the next meal.

Moisture added to the product can increase the time it takes to cool or freeze the product after it is made and to heat it before eating it. Excessive water can also cause the product to become damp. Both garlic and butter, as well as the ingredients of the ingredients, in most cases hydrate the product. Thus, butter and other materials preferably have a low water content of less than 16%. In addition, if desired, it is also possible to remove the water from the bread after the layers have been adhered, for example by passing the sandwich through a dehydrator.
Suitable such devices are commercially available.

The colorant can be applied by passing the sandwich vertically between the pair of rolls 120, shown schematically in FIG. 7, immediately after being pressed by the jigs 18 and 20. . The surface of the roll is composed of spiral wire rings, which pass through a solution 122 containing a food dye solution 124. The spiral wire ring picks up this solution and marks the outer surface of the sandwich with a pattern that corresponds to the portion of the wire ring that contacts the sandwich.

In a somewhat similar manner, the butter or oil coating mixture can be applied by passing the sandwich vertically between a second pair of rolls 130, as shown in FIG. . The surface of the roll 130 is absorbent. As the roll 130 rotates, its absorbent surface picks up the coating mixture 132 from the solution 134 and passes through the squeeze roll 136, which exerts pressure on the absorbent surface to squeeze out the excess coating mixture and remove this excess coating mixture. The mixture falls back into solution 134. Roll 13
The amount of coating mixture applied to the outer surface of the sandwich by a further rotation of 0 is thus tightly controlled. The squeeze roll is spring biased and the force applied to the absorbing surface of the roll 130 is thus adjustable.

This is an advantageous method of applying the coating mixture, as it is difficult to evenly apply such a coating agent to the sandwich in a vertical arrangement.

After the sandwich is made, it is cooled or frozen by standard techniques. Butter and other coating agents solidify by cooling. The sandwich is
It can thus be stored for long periods of time and remains fresh until it is heated before it is eaten.

Of course, it is also possible that the sandwich and / or butter or other coating mixture is applied and / or the pieces are already cooled before the sandwich is subjected to the pressing operation. .

At the present time, it is envisioned that the present invention will most likely be applied to products such as toast sandwiches that are eaten hot, but without heating (or at least up to room temperature). It is also considered to apply to products that are eaten (heated). The invention is also useful for such products because the ingredients of such products are
This is because it is possible to include not a liquid in a cooled state but a source or the like which is liquefied when heated to room temperature.

As briefly described above, bread properties can vary over a wide range. As shown in Figure 3, instead of using two pieces of conventional bread, sandwich 5
The 2 can be made by folding it in half using a single long piece 56. This allows larger sandwiches to be made from a loaf of bread of a given size. Such pieces are obtained by cutting a conventional mass in the longitudinal direction. This side is then folded along its center and folds are formed along one edge of the sandwich, as shown at 54. The sandwich 52 thus formed needs to be adhered along the other three ends. The jigs 18 and 20 may be redesigned for this purpose. Jigs 18 and 20
Shoulders 26 and 26 'along one end of are removable. Alternatively, the jigs 18 and 20 can be used without redesign. At this time, the peripheral portion of the sandwich including the adjacent portion of the fold line 54 is pressed.

Alternatively, the sandwich 52 is glued only along the two facing edges, leaving the opposite edge 59 of the fold line 56 open. This is particularly beneficial when the filling is garlic butter, as described below with reference to FIG. This eliminates the need to seal the buttered end and, if sealed, eliminates the need to bond the open end during heating. Insert into the toaster with the open end facing up.

An important advantage of bonding the perimeter of the sandwich to form a bond at the edges is that a tool that is liquid at ambient temperature or that contains a material that liquefies when the sandwich is heated. It can be used. Such a tool would not be suitable if the edges of the sandwich were not glued. A tool incorporating such materials and particularly suitable for sandwiches made according to the method of the present invention can be made in the following manner.

The main ingredients of the ingredient can be selected from various types of food products including natural or processed cheese, raw or cooked vegetables, meat, poultry, seafood, eggs and fruits. The desired material is finely ground, chopped, diced, sliced or otherwise aliquoted into suitable pieces.
Materials that are already small, such as beans, do not need to be made smaller. The comminuted materials are mixed in a container and evenly distributed by mixing. Moisture or juices from the material can be left in the container. Sauce can be added to the mixture. A fixed amount of a temperature sensitive binder is added before, during, or at any time after mixing the ingredients. One suitable binder that can gel any liquid of the mixture when cooled is gelatin. It is possible to raise the temperature of the mixture and / or the binder above ambient temperature to ensure that the binder melts and is properly dispersed through the mixture and that the solids are well coated by the binder. It may be necessary. The mixture is then transferred to a casting mold and allowed to cool and / or cool so that the mixture in the casting mold becomes a mass that is maintained in shape by the solidified binder. A lump that maintains its shape (for convenience, it is called a "lump of ingredients")
Are then removed from the sink. The outer surface of the dough mass is then coated with gelatin by dipping the mass in a solution of heated gelatin.

The mass is now ready for use. The mass is cooled or frozen for storage.

An important advantage of the dough mass is that it can be cut into pieces. The single piece 68 can be used as a component of a sandwich made according to the method of the present invention. With proper prior selection of ingredients, this single piece will contain all the ingredients needed for a particular type or taste ingredient. Another advantage of the lump of ingredients is that when the sandwich is heated, it returns to its normal state just before the binder melts and eats the liquid, preventing the sauce from being absorbed by the bread during storage. is there. Also, binders such as gelatin are tasteless and thus transparent to the consumer, and the sandwich ingredient appears to contain discrete pieces of discrete material.

As an advantage, the ears of the bread are pressed or the ears are pressed so that the pieces cut from the filling do not have to be made smaller to fit the pieces of bread used in the sandwich. So that you can afford to cut off
Form a sink. Therefore, a mass of ingredients (and therefore
The cross-sectional shape of each piece) corresponds to the piece of bread used in the sandwich, but the cross-sectional size of the piece of ingredient is somewhat smaller than that of the piece of bread. This is to ensure that the piece of filling does not exceed the facing portions 40 and 42 of the piece of bread that are glued together by the pressure jig. FIG. 4 shows a dough mass 66 having a substantially square cross-sectional shape. It is about 125 mm x 125 mm before removing the ears, and about 100 mm when pressed and with the ears removed.
In order to use a sandwich composed of bread pieces that are × 100 mm, the loaf 66 has a height and width of about 8
It is preferably 5 mm × 85 mm.

The dimensions of the parts of material can vary widely. If the material is hard and difficult to cut, experiment to determine the best size of the part to reduce the removal of part of the part when sliced into pieces Is advantageous. The size of the part of the ingredient can also be selected taking into account its shape when eating the sandwich. For certain types of materials, some consumers prefer the larger dimensions of the device.

Another advantage of using a lump of ingredient is that it is easier to include natural (ie, non-process) cheese in the ingredient. The reason for this is that many natural cheeses are difficult to slice into pieces and are easier to chop into small pieces, so that they are easy to mix into the mixture used for the dough mass. This allows the amount of certain ingredients such as cheese to be reduced to an amount that would not be feasible with another allocation method.

Yet another advantage of using a lump of ingredient is that it incorporates a liquid such as a source to be absorbed into the binder so that the moisture is released only when the sandwich is heated before being eaten. is there. If the ingredients were liquid when the sandwich was made, it is virtually impossible to make the sandwich according to the method of the present invention. Controlling the distribution or dispersion of some ingredients such as grated cheese is also impractical.

Another advantage of using the dough mass is that it allows strict control of the amount of material used, not only when making the dough mass, but also when making the sandwich. Alternatively, spillage occurs when sandwiches are combined, which is eliminated by the present invention, thus reducing food waste.

An alternative device for pressing the edges of the layers of bread that have been combined to make a sandwich is shown in FIGS. 5 and 6. In these figures, the sandwich is shown at 70, the ends of which have not yet been pressed together. The sandwich 70 comprises two pieces of bread with ears and is of the type shown in FIG. The sandwich is passed through roll group 72,
This group is rotated so that the opposite lateral edges 74
Press a and 74b to bond the sandwich. The ears are simultaneously removed from the lateral edges 74a and 74b. In this state, the sandwich just passed through the roll group 72 is shown by 70a. Sandwich 70a
Then proceeds at 76 onto a conveyor, only the outline of which is shown in phantom, passing in front of a nail 78, which causes the sandwich to rotate in the 90 degree direction as shown at 70b. By this change of direction, sandwich 7
0b passes through a second group of rolls 80, which also
By rotating, the upper and lower ends 82a and 82b are pressed and adhered. Also, the ears are simultaneously removed from ends 82a and 82b. The sandwich after roll group 80 is shown at 70c.

In this example, the roll groups are almost identical. Group 80 corresponding to similar components of assembly 72
Although the components of the
(') Is attached. The assembly 72 includes a pair of rolls 84 and 86. Attach the roll,
Also, the means for activating is the same as the conventional one, and the detailed description will be omitted. Rolls 84 and 86 have short axes about which they rotate. With this short shaft, the rolls 84 and 86 are mounted one above the other in a suitable frame. The lower roll 84 is connected to an electric motor, such as by a V-belt pulley attached to one of the short shafts 88. Each roll has a right-handed conical flange 90 at each end.
And 92. A rubber O-ring 94 is mounted in an annular groove mechanically formed in each flange 90. The short shafts supporting the upper rolls are slidable laterally in the frame and are spring biased towards the lower rolls downwards so that they are via flanges 90,92. Contact. The O-ring thus causes friction on the conical surface of the flange 92. This causes the upper roll 86 to be activated by the lower roll.

Each roll has flanges 90 and 92.
And drum portions 96 and 98 between them. Since the diameter of the drum portions is smaller than the diameter of the respective flanges 90, 92, there is a gap 100 between the drum portions.
Exists. The lower roll drum portion 96 has two annular rings 102 equally spaced from their respective flanges 94. The annulus 102 has a right circular cylindrical outer surface 104. Similarly, the drum portion 98 of the upper roll
Has two annular rings 106 having a right circular cylindrical outer surface 108 and is aligned with the respective rings 102. The diameter of the wheels 102, 106 is equal to
6 and 98 are arranged at the same height, and the size is set such that there is a gap 110 between a pair of wheels 102 and 106 forming each row.

The drum portion 98 of the upper roll 86 further has two annular rings 112. This ring is located against the outer side surface of each ring 106. Each wheel 112
The outer cylindrical surface 118 of the annulus is frustoconical because the inner side surface 114 of the has a larger diameter than the outer side surface 116. The inner side 114 of the annulus is adjacent to each outer side of the annulus 106.

The width and height of the sandwich are selected to be greater than the spacing between the interior sides 114, 114 'of the respective wheels 112, 112'. Further, it is preferable that the thickness of the sandwich is larger than the lateral height of the gaps 100 and 100 'between the drum portions by the margin. When the sandwich 70 is supplied to the roll group 72, the sandwich is guided by the guiding means, so that the gap 1 between the rolls 84 and 86 is 1
It is arranged in the same row as 00 and passes between them. In this process, the lateral ends 74a, 74b pass through the respective gaps 110 between the wheels 102, 106 and are glued together. At the same time, the lateral edge ears are cut off by the annulus 112.
Similarly, when the sandwich 70b is supplied to the roll group 80, the sandwich is guided by the guiding means, so that the gap 10 between the wheels 104 'and 106' is reduced.
It is placed in the same row as 0 ', and passes between them. In this process, the ends 82a, 82b pass through the respective gaps 110 'between the rolls 84', 86 'and are glued. At the same time, the ears at ends 82a and 82b are chopped off by annulus 112 '. This further compresses the sandwich to provide a uniform thickness for baking.

A sandwich composed of a piece of bread of the same type and size as described in the previous example (ie a piece of fresh baked white bread 10 mm thick with a moisture content of 58%). When using, the position of the upper roll is such that the gaps 100 and 100 ′ between the drum parts are
Is 20 mm and the rings 104, 108 and 104 ',
The gap 110, 110 'between 108' is adjusted to be 2 mm. In particular, the gaps 110, 1 of this size
10 'is suitable for adhering the perimeter of a loaf of bread as described above. A sandwich is produced having a shape substantially as shown in FIG.

Jigs 18, 20 described with reference to FIG.
As with, there is no need to heat the roll significantly or apply adhesive between the two pieces. This bond is sufficient to form a bond that prevents leakage of the component of the tool that liquefies when heated before the sandwich is eaten. The advantages of this point have already been discussed.

The lower rolls of each roll group are replaceable by a flat, reciprocating platen with upstanding ribs that work with the wheels 106 of the rolls 86.

The roll group 72 can be modified in design so as to press the sandwich in one pass. To this end, the roll 84, except that axially extending ribs (outlined by 160 are shown in dotted lines) are evenly spaced around the drum portions 96, 96. It is almost the same as 86. The ribs are vertical and extend between the rings 104, 106. The height of the ribs above the surface of the drum corresponds to the height of the wheels 104, 106. When the rolls 84 and 86 rotate, the rib 160 is
The upper and lower ends of the pieces 12, 14 are pushed inward.

The method and apparatus disclosed herein can be used to make bread products in which the bilayers are glued at their ends as described herein and after the product is made, the utensils are inserted between them. Is.

The method and apparatus can also be used to make simple appliance products such as garlic butter.
For this purpose, it is beneficial to use a roll group similar to the roll group 72 with another design change.
In this case, an additional wheel 170,172 (outline is shown in phantom) is attached to the center of the drum portion 96,98 of each of the rolls 84,86. Ring 1
The diameters of 70, 172 are comparable to those of the rings 104, 106, and the width of the rings is double that of the rings 104, 106. Further, the rings 170, 172 are each a ring 17
0,172 annular projections protruding radially outward from the outer surface or a set of spaced teeth 1 around the circumference
Has 74. Referring to FIG. 9, a long piece of bread 176 is fed by a conveyor in front of a butter distributor to place two garlic butter grains 178 on the top surface of piece 176 via a pair of spaced nozzles. This piece is then folded in half to form a sandwich having a shape similar to that shown in FIG. The sandwich is then passed between the correction rolls 84 and 86. At this time, as shown in FIG. 10, the lateral edges 176 of the sandwich are pressed together in the manner described above and bonded by the wheels 104, 106. However, in this example, the central portion of the sandwich's two layers is also pressed together and bonded by the rings 170, 172, as shown at 180. In addition, the protrusions or teeth 174 form a line along which the sandwich is pushed more easily, especially after baking, so that the sandwich is likely to separate. Garlic butter grains 178 are located between the glued portions. The butter prevents the lateral edges from adhering so that the sandwich is cooled or frozen without further pushing or rolling.

Of course, all operations to form the sandwich can be fully automated to the extent required. In a fully automated facility, loaves of bread and loaf of ingredients are passed through separate cutting equipment. The loaf of bread is then fed to the point where the loaf of ingredient is placed on the loaf of bread. The loaf of bread is then folded before being passed between rolls 72 and 80. The pressure sandwich is then fed during the dewatering device (if needed) and then between the decorative roll 120 and the butter impregnation roll 130. The sandwich is then packaged and cooled or frozen.

[0070]

As explained above, according to the present invention, by combining two layers of baked bread and cold pressing the end portion of this layer using a press, the end portion of the press is pressed. It is possible to provide a bread product in which the facing portions of the layers adjacent to are adhered so that they remain adhered when the product is removed from the press.

[Brief description of drawings]

FIG. 1 is a schematic cross-sectional view of a sandwich before being pressed between a pair of facing pressure tools by bringing one jig closer to the other jig.

FIG. 2 shows the sandwich after it has been pressed and the ears of the bread have been removed.

FIG. 3 shows a sandwich made from a piece of bread.

FIG. 4 is a perspective view of a product used as a sandwich ingredient.

FIG. 5 is a schematic plan view showing an arrangement of roll groups that pass through the sandwich to press the ends of the sandwich together.

6 is a more detailed view of one of the roll groups, FIG.
It is the figure which followed the arrow AA of.

FIG. 7 is a schematic side view of a pair of rolls for browning a sandwich.

FIG. 8 is a schematic side view of a pair of rolls for applying seasoned butter to the outer surface of the sandwich.

FIG. 9 is a plan view of a piece of bread with garlic butter grains.

FIG. 10 is an end view of a sandwich made from the piece of bread shown in FIG.

[Explanation of symbols]

 10 Sandwich 12 Piece 14 Piece 16 Tool 18 Upper jig 20 Lower jig 38 Ear 46 Cutting blade 52 Sandwich

 ─────────────────────────────────────────────────── ─── Continued Front Page (71) Applicant 595175378 59 Carlton Crescent, Maraetai, Auckland, New Zealand

Claims (17)

[Claims] 1. A method of combining two layers of baked bread, wherein a pressing device is used to cold-press the ends of the layers to bond the facing portions of the layers adjacent to the parts, and A step of continuously adhering the product even after the product is removed from the pressurizing device. 2. The method of claim 1, wherein a tool is inserted between the layers before the facing portions are bonded and the tool is sealed between the two layers by the bonded facing portions. . 3. A product is manufactured by folding pieces formed by cutting a loaf of bread along its length to form the two layers.
The method described in. 4. The method according to claim 1, wherein the two layers are composed of two pieces cut from a loaf of bread. 5. A method according to any one of claims 1 to 4, including the step of removing ears from the layer. 6. A method as claimed in any one of the preceding claims, including the step of providing at least one outer surface of the layer with decorative marks such as counterfeit browns or heat marks. 7. A method according to any one of the preceding claims, including the step of applying a flavoring agent for flavoring the product to at least one outer surface of one of the layers. 8. A method according to any one of claims 1 to 7, comprising the step of cooling or freezing after the product has been manufactured. 9. The method according to any one of claims 2 to 8, wherein the ingredient comprises a layer that is composed of at least one food product that is finely chopped and bound by a binder. 10. The method of claim 8 wherein the binder is similar to gelatin or gelatin that is tacky when cooled and melts when heated above ambient temperature. 11. The method according to claim 1, comprising the step of heating the product to room temperature or above before it is eaten. 12. The pressurizing device comprises at least one roll member that presses the plies by rotating over the ends of the plies as they pass through the pressurizing devices. The method according to any one of claims 1 to 11, wherein 13. The pressurizing device comprises at least two side-by-side roll members, wherein an end of the layer passes between the roll members as the layer passes through the pressurizing device. Use according to any one of claims 1 to 11, wherein the parts are pressed together. 14. A food product produced by the method according to any one of claims 1 to 13. 15. An apparatus for producing a food product comprising two layers of baked bread to be combined, the apparatus comprising a pressurizing device comprising at least one roll member, said roll member comprising: Arranged to roll over the edge of the layer as it passes through the device, thereby cold pressing the edge, adhering the facing portion of the layer adjacent to the edge, and applying the product to the pressure. An apparatus for producing food that remains adhered after being removed from the apparatus. 16. An apparatus for producing a food product with two layers of toasted bread to be combined comprising a pressurizing device with at least two side-by-side roll members, said layers passing through the pressurizing device. When this is done, the end portions of the layer are arranged so as to pass between the roll members, so that the end portions are cold pressed, the facing portions of the layers adjacent to the end portions are bonded, and the product An apparatus for producing a food product, which is still adhered after being removed from the pressurizing device. 17. A food product produced by the apparatus according to claim 16 or 17.