JPS6016535A - Rolling apparatus of dough for laminate cookie - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION TECHNICAL FIELD The present invention relates to an apparatus used in producing simulated drop kutsky of superior quality and appearance. For details,
A laminated dough preform consisting of at least two distinct types of dough is rolled (rolled) before baking.
ling), the device not only prevents the final cookie from having undesirable thin, burr edges, but also serves to completely encapsulate one of the dough shapes within the other. Furthermore, if the dough preform contains morsels, e.g. flavored chips, the rolling action of the device tends to smear the outer layer of the preform, thereby reducing the visibility of the chips in the final cookie. , increasing occurrence and distribution.

BACKGROUND OF THE INVENTION Prior art substantially uniform dross cookies may be manufactured by using a rotational molding machine.

Typically, a rotary molding machine has a six-movement belt or drum with a cavity of the desired shape of the final mold. At one point in the movement of the first belt or drum, the cavity is filled with the desired formulation of the powder. Further movement of the belt or drum transfers the dough by means of the prioritizing layer to a second moving belt or band that is in contact with or in close proximity to the first belt or drum. The dough is then conveyed through a series of openings and baked.

In other prior art kutsky manufacturing methods, a substantially uniform dough is deposited on a moving belt or band by extruding discrete deposits of the substantially uniform dough through an extrusion die of the desired shape. Deposited directly on top.

Still other prior art shoe cookies made of substantially uniform dough are manufactured by methods such as extrusion or by forming a sheet of dough and cutting the desired shape from the sheet. It is also known in the art to produce shoe cookies by layering pieces of already baked shoe cookies with fillings, iclngs, marshmallow crème, etc.

Conventionally, various types of equipment have been utilized in carrying out these manufacturing methods. For example, U.S. Patent No. 1.948,870
No. 1,970,336 and U.S. Pat. No. 1,970,336 relate to a dough making apparatus having an open top cup or ring that moves into an orbital passage to prepare the dough pieces enclosed therein. The stated purpose is to shape the dough pieces into a spherical shape by subjecting several rows of shaping cups or rings to variable amplitude orbital poling movements about the axis of each cup. The support surface for the dough piece is positioned opposite the forming ring and is rolled by a row of cups or rings.
ed) The dough pieces can be periodically stepped into position for processing by the next row of cups or rings.

U.S. Pat. No. 3,225,714 discloses an improved molded ring and closed top cup for use in making dough products.

Cup, USA! It appears that they are attempting to utilize devices of the type generally disclosed in Patent No. 1,948,870 and Patent No. 1,970,336. The cup is provided with dough shaping rips (rlbs) which impart a wave motion that has a substantial axial component and is shaped to cross or work the dough pieces as the cup moves in a pivoting motion. According to U.S. Pat. No. 3,225,714, the pivoting motion and the internal grooves of the cup force the dough downwardly onto the conveyor to ensure its effective forming attachment, while the force ribs on the inside of the tube run across the outside surface of the dough;
It also forms an air space between the dough and the ribs. These air spaces reduce the tendency of the dough to stick to the mold.

Dual cup units carrying multiple removable cups of various sizes have also been described.

From the above-mentioned documents it is clear that various devices for rolling pieces of dough-like products are generally known in the art, but none of the above-mentioned documents has the purpose of rolling a piece of dough-like product, e.g. What is not involved in the rolling of the dough pieces, which is to simulate, is the bun of hair. None of the above documents concerns a laminated product consisting of at least two separate doughs, the purpose of which is to substantially and uniformly encapsulate an inner dough portion within a separate outer dough portion of the dough. It's also important. Furthermore, none of the above documents contain flavored chips or other morsels, thereby reducing the visibility of chips in baked products;
There is no disclosure of rolling dual dough structures to control appearance and distribution.

European Patent Application No. 31,718 combines different doughs to create a dark texture (texture).
ture) describes a method for manufacturing laminated kutsky that produces a product that resembles the texture of freshly baked kutsky. Kutskies are manufactured from laminated dough structures produced by various methods. These methods are (
1) encapsulating the inner dough into a separate outer dough by manually squeezing the disc of the outer dough into the ball of the inner dough; and (2) encapsulating the inner dough into a separate outer dough that has been previously cut to size. (3) stacking sheets of two or more different doughs; (3) or stacking large sheets of two or more different doughs and then shredding the resulting structure; (4) stacking one or more doughs on top of separate doughs or (5) embedding one or more dough particles in a separate dough; (6) wrapping one or more dough strands onto a separate dough ball surface; (7) two or more dough particles; Layering, rolling and slicing different sheets of dough, or (8) US [l New Chassis] ξ
The registered trademark Leon (Rhe) available from Leon in Lamas
on) involves simultaneously and concentrically coextruding an inner dough and a separate outer dough using a skin former, such as the Model 207, so that the outer dough wraps around the inner dough. .

Rolling a laminated dough structure formed by such a lamination method before baking can be a costly mistake, especially if the method used to prepare the dough preform does not form the laminated dough into a ball. f: It has been found to produce a shoe with virtually no scratches and excellent overall appearance and quality. A particularly notable improvement is that the methods used to produce laminated dough preforms include, for example, coextruding the dough in continuous form and then cutting the coextruded dough into rectangular segments or non-spherical or non-hemispherical shapes. Method of producing other shapes; from a laminated structure obtained by depositing an inner dough piece on a first layer of dough and then covering with a second sheet of the first or third dough, It has been observed that the dough structure is cut by the sheet/deposit/sheet/cut method; and other equivalent methods resulting in laminated structures having non-hemispherical or non-spherical shapes.

The kutskies of European Patent Application No. 31,718 produced from a method resulting in non-spherical laminated dough pieces are different from the kutskies of European Patent Application No. 31.718 produced from spherical laminated dough pieces. It has been discovered that it has dynamics. In the case of the non-spherical laminated dough pieces of European Patent Application No. 31,718, the resulting shoeskies typically have an undesirable ragged outer edge. This undesirable edge is primarily due to the amount of peripheral space required to seal the outer dough around the inner dough. The lack of inner dough at the edge where the outer dough sheets meet and seal can cause the baked kutsky to have thin, burly dark edges. Similarly, the lack of internal dough at the corners of rectangular or other geometrically shaped dough pieces produces the same undesirable result. These thin burr edges result in product destruction and reduced consumption acceptability. At the same time, the use of some of the lamination methods described above may reduce the visibility at the surface of the final product of chips or morsels contained within the inner dough. This also results in reduced consumption tolerance.

It is therefore an object of the present invention to produce high quality simulated drop cookies from a plurality of laminated doughs produced by the sheet/deposit/sheet/cut method.

Yet another object of the present invention is to prevent the formation of undesirable flash thin edges on laminated shoes.

Other objects in the history of the invention include rolling laminated dough pieces;
Thereby the inner dough is substantially and uniformly encapsulated within a separate outer dough.

Yet another object of the invention is to control the visibility and distribution of flavored chips or other morsels within baked products.

These and other objects of the invention will be apparent from the following disclosure.

DISCLOSURE OF THE INVENTION The present invention is made from a plurality of kutukitos, thereby incorporating a shelf-stable dust texture therein.
In a particularly preferred embodiment, the method is used in a method for producing an improved crumb continuous kutsky, distributing discrete regions of xture and shelf-stable soft sticky texture. (a) preparing a layered cookie solform from a variety of separate doughs, (b) rolling the preform to substantially encapsulate at least one of the doughs, and (c) baking the rolled preform. Consists of things.

The laminated Kutsky preform is preferably rolled into a substantially spherical or substantially hemispherical shape to essentially uniformly encapsulate at least one inner dough within at least one distinct outer layer of the dough. This uniform encapsulation greatly aids in preventing the formation of thin, discolored, easily broken burr edges on the baked kutsky. The rolling process also reduces the need for complex recipe variations to control dough spreading for various open types and baking conditions.

The rolling process also controls the distribution and visibility of flavored chips or other morsels.

Preferably, the laminated dosole foam comprises: 1) a platen having one or more rows of one or more closed top cup or cavity units; 2) a mechanical arm pivotally connected to the platen; 3) a mechanical arm. a rotatably coupled pace support; 4) a device for simultaneously moving the platen vertically and horizontally; and 5) a continuously moving conveyor supporting the laminated dough pieces. is rolled by a swiveling cup device comprising a device for rotating the cup in a circular orbital motion. The size of the closed top cup or cavity unit relative to the dough piece allows the inner surface of the cup to smear the outer top surface of the dough.
), so that the visibility or exposure of the morsel, e.g. flavored chips, nuts, etc., is significantly increased. Each dough piece is rolled by a single cutlet or cavity unit. Preferably, multiple dough pieces are rolled simultaneously by a platen having a corresponding multiple closed top cup or cavity unit. This type of platen provides precise alignment and spreading of the pieces on a continuously moving conveyor belt, thereby preventing individual dough pieces from touching each other during baking.

DESCRIPTION OF THE PREFERRED EMBODIMENTS The initial shape of the dough preform for the dough dough described in European Patent Application No. 31,718 depends on the manufacturing method. Examples of distinct shapes are shown in FIGS. 1 and 2. FIG. 1 is a cross-sectional view of a coextruded laminated dough preform that is spherical in nature and resembles a dough piece produced by a rotomolder. As shown in Figure 1,
The inner dough 1 is uniformly encapsulated within a separate node of the outer dough 2. FIG. 2 is a cross-sectional view of a dough preform made by the sheet/deposit/sheet/cut method. The inner dough or filling 3 is not uniformly encapsulated by the outer dough 4 and 6. The preform is not spherical, but instead has an overlap of the bottom dough sheet 6 and the top dough sheet 4 at the peripheral grooves. This overlapping area 5 forms a sheet surrounding the inner dough deposit 3.

The distinct shapes of the dough preforms result in different flow dynamics during baking. When the substantially spherical dough pieces of Figure 1 are baked, they expand through a "roll" J-shaped flow, i.e., the dough near the diameter of the ball rolls downwardly on the baking surface. Flow is indicated by the arrows in Figure 1A. When the dough piece in Figure 2 is baked, it expands through a "5lide" J-shaped flow, i.e., the weight of the center deposit exerts a downward force pushing outward the peripheral seals of the bottom and top doughs. This "sliding" wall flow is indicated by the arrows in Figure 2A. Thus, the difference in baking kinetics of the two dough shapes results in a baked product with distinct cross-sections, as can be seen in the comparison of Figures 1B and 2B.

FIG. 1B is a cross-sectional view of the baked laminated shoe of the substantially spherical coextruded dough pieces of FIG. 1A.

Kutsky's rolled outer edges result from the "rolling" wall flow of the dough during baking.

FIG. 2B is a cross-sectional view of the baked laminated shoe of the dough piece of FIG. 2A produced by the sheet/deposit/sheet/cut method. A thin burr edge, indicated at 7, may occur around the shoe key corresponding to the overlapping seal area 5 of the outer doughs 4 and 6, as shown in FIG.

The thin edges are often darker in color than the rest of the kutsky and are usually easily destroyed.

The present invention produces baked kutskies of the preferred type shown in FIG. 1B from a dough preform having the shape shown in FIG. 2A and from a dough preform having a shape that is not initially round, hemispherical or spherical. used in a method of manufacturing.

The first step of a preferred method that can be used in the present invention is to prepare a kutsky preform from a number of doughs.

Laminated dough structures, referred to herein as Kutsky preforms, can be manufactured from a variety of techniques known to those skilled in the food manufacturing arts. Of particular interest are methods that result in dough structures that are not round, hemispherical or spherical, but instead have edges, corners, etc. Examples of two such methods of producing such wood preforms will be described below. One is the sheet/deposit/sheet/cut method and the other is the coextrusion method.

It is necessary to form the first sheet of dough by suitable means. Sugar, flour, water and shortening, when combined in almost any reasonable proportion, will produce a dough that can be baked into a kutsky. In general, any kutsky formulation that produces an organoleptically acceptable kutsky is
It can be used in the practice of the present invention. Those skilled in the art are familiar with formulation changes that control the rheology of the dough to make it suitable for particular manufacturing techniques, such as sheeting, rotomolding, extrusion, and other commercial processing. The formulations used in the present invention can also be optimized to provide consistent dourology to minimize the formation of thin edges in the baked product.

The doe is a regular rolling pin.
n) by hand. Or, the doe ring is
It can be passed through a plurality of smooth parallel sheeting rolls to provide a smooth cohesive workable dough sheet. As the dough sheet passes the last roll in sequence, the dough is removed by a doctor grade placed at an angle with respect to the surface of the last sheeting roll. A doctor angle of up to about 180' (maximum theoretical value) formed between the grade and the roll is preferably used. Two roll mills, three roll mills, four roll mills, etc. may be used. If dual roll milling is used, the speed of successive rolls is preferably increased in the direction of dough movement (the faster rolls are at least 1 chill 2% faster than the slowest roll, preferably at least 3 chills). (rotate quickly). This ensures that the dough sheet is conveniently fed to faster moving rolls. The roll gap can be adjusted to provide the desired thickness of sheet. Once the sheets have been processed by the doctor blade of a sequential final roll, they are preferably transferred directly to a continuous band or belt for further processing.

A second tow or filling is then deposited onto the sheet of the first tow.

This is conveniently achieved by using a standard rotational molding machine. The dough deposit in the cavity of the rotomolder adheres to the tangentially moving belt at the point of contact with the rotomolder and is transferred to the continuously moving sheet of the first dough.

Alternatively, depositing the second dough or filling may be applied to the first dough by extruding the second dough, in continuous or discrete segments, under pressure through one or more extrusion dies or tubes positioned over the sheet of the first dough. placed on a sheet of dough. In yet another embodiment, the second dough is cut into individual pieces and then placed directly in place onto the sheet of the first dough.

In the practice of the invention, it is preferred to have individual discrete deposits of the second dough that are substantially hemispherical or substantially spherical. The substantially hemispherical or substantially spherical shape of the second dough piece is used later in the process to provide the preferred dough shape around which the first and third dough pieces are formed during the rolling process. make it easier.

A third sheet of tow is then formed and placed on top of the second tow deposit. The dough may be extruded under pressure through a wide extrusion die or passed through a plurality of smooth parallel sheeting rolls, as in the first step of the process.

The multilayer dough is then cut into discrete shoebox preforms. Preferably, this is achieved by a mechanism that cuts the multi-dough in areas where only the first and third dough are present, ie around individual pieces of the second dough. Compacting the top dough sheet with a roller before cutting aids shaping around the secondary dough deposit. A continuous cutting mechanism that moves synchronously with a dough sheet on a moving belt or band is particularly useful in producing the desired shoebox preform. Since the preform is finally reshaped in the rolling process in the practice of the invention, accurate cutting of the composite dough pieces is not essential for good final shoebox appearance. Preferably, the cutting mechanism cuts through the dough without damaging the conveyor belt or band, and simultaneously crimps the edges of the top dough and the f section dough to seal the deposit intermediate dough. It can be cut into shapes, e.g. circles, squares, rectangles, etc. If a large number of preforms are cut at the same time,
The intermediate dough deposits are positioned such that the preferred shape is hexagonal, which does not create wasted dough between adjacent shoeboxes.

In another embodiment of the preform manufacturing process, the cutting is performed prior to lamination or assembly of the dough. In this method, a first dough and a third dough are sheeted and cut into desired shapes. A second dough deposit is then inserted between the first and third dough. In yet another embodiment, the cutting is performed during stacking of the dough. In this method, the first dough is cut after the second dough is deposited, and then sheets or individual pre-cut pieces of the third dough are laminated on top. Alternatively, the first dough is cut before depositing the second dough, and then the third dough or individual pre-cut pieces are stacked on top. If the third dough is in sheet form, a second cut may be necessary.

B. Co-extrusion method Another method for producing multiple dough cookie preforms is co-extrusion method. In such a method, 2
The above separate doughs are continuously extruded as concentric cylinders from separate hoppers ξ-, whereby the cylindrical solid core of the inner dough is compressed by one or more 1- of the cylindrical rings of the separate outer dough. surrounded by The continuous cylinder is then cut perpendicular to the extrusion direction to produce individual dough preforms.

Any suitable extrusion equipment can be used. Typically,
The extruder includes two or more hoppers with feed rolls that feed the dough through a number of tubes called die cups or through an extrusion nozzle with an orifice of the desired shape. Dough is fed into the hopper manually or mechanically by a pump or other suitable device. As an alternative to multiple separate hoppers, separator plates can be inserted into a single large hopper. Feeding the dough at a steady rate is important to ensure constant extrusion.

Usually two or more feed rolls are used and the spacing of the rolls is preferably adjustable. The use of supply rolls can be continuous or intermittent. The roll speed should be such that the dough is not overheated by excessive friction.

Preferably, the speed of one feed roll corresponds to the speed of the other feed roll.

The dough exits the hopper in a continuous concentric cylinder through an extrusion nozzle having an orifice of the desired size and shape and is deposit-knotted onto a conveyor belt. The continuous cylinder is then cut in a direction perpendicular to the direction of its movement into individual dough preforms.

Preferably, the dough is smeared over the inner dough which would otherwise be exposed without the outer dough, thereby encapsulating the inner dough pieces within the outer dough layer or smearing the inner dough pieces into the outer dough layer. It is cut to fit the layer of cloth. If sufficient cutting pressure is used to achieve the desired smearing, the resulting dough pieces are often distorted in shape, typically in the shape of a rectangular pillow with only the outer dough exposed. It seems so.

If rolling coextrusion is used to create the laminated cookie tow, rolling the preform in accordance with the present invention eliminates corners or edges that are created when the dough cylinder is cut.

Similarly, if a sheet/deposit/sheet/cut method is used, rolling the preform removes the curled edges created when the first and third doughs are cut. Regardless of the preform manufacturing method used, rolling a laminated preform in accordance with the present invention imparts a substantially hemispherical or spherical shape to the preform and substantially folds the inner dough into the outer dough. Encapsulate or clothe it with outer dough.

The preferred hemispherical or spherical shape provides the desired "rolling" type flow power yam as the kutsky expands during baking. This "duck" reduces the need for complex recipe changes that would otherwise be a relief to control the spread of P for each building's open 4FI and baking conditions. The round edges obtained in the baked kutsky are more uniform in color and do not break easily compared to the thin, flaky edges of the kutsky produced without the rolling process.

In dough products containing flavored chips, raisins, nuts, fruit blts, coconut, grains, or other edible morsels within the inner dough, the rolling process involves the rolling of the morsels within the baked kutsky. Control the exposure/i5T diopter as well as randomly distribute the morsels throughout the baked kutsky. For example, a 2-7 ohm dough cut from a coextruded concentric cylinder of dough typically has exposed morsels spaced about 180° apart at the point where the dough was cut. If baked without rolling, these doughnuts produce a shoebox with exposed morsels concentrated at the opposite edges of the preform when viewed from the top. Rolling the laminated dough preform will orient it and randomize the morsel distribution.

After encapsulating the inner dough within the essentially uniform nozzle of a separate outer dough, rolling the preform smudges the outer surface of the outer dough, thereby reducing the visibility of the morsels within the inner dough. To partially increase or expose one's sexuality. During baking, randomly distributed morsels can be easily seen on or near the surface of the kutsky. The desired degree of smearing of the outer surface of the outer dough can be achieved by adjusting the viscosity of the inner and outer doughs by formulation, mixing method, temperature and sheet thickness. Alternatively, the morsel is sprinkled onto the Kutski Bree 7 ohm just prior to raw IJ 7g, and then the sprinkled preform is rolled to randomly distribute the morsel and penetrate the outer dough layer. Of course, these techniques can be combined if it is desired to have morsels in both the inner and outer doughs.

In a preferred embodiment, a swirl cup apparatus such as that shown in FIGS. 5-8 is used to roll the laminated dough preform. The operation of the single cavity or closed top cup unit of the preferred swirl cup apparatus is illustrated in FIGS. 3 and 4. In FIG. 4, dough cup 41 has an outer diameter 42 and a height 43. The initial position of the Kutsky preform within the cup is represented by 44. Its position during rolling is represented by 45. As shown in Figure 3 and arrow 3
As indicated by 1, the cup pivots in a circular motion and rolls the preform 45 within the cup in the direction of rotation indicated by arrow 32.

Within each individual cup or cavity unit, which itself does not rotate relative to the platen, the dough foam rolls against the inner surface of the cup until it assumes a substantially hemispherical or substantially spherical shape. The turning force is
The diameter of the laminated dowel form is reduced, thereby increasing the height of the preform. This growth is limited by the top surface of the cup or cavity. The periphery and top of the cavity 4 allow the preform to take the desired shape and smear its top layer. The scheduled chisel turn of the movement may be controlled by several suitable devices, not shown as they are well known in the art, such as cams and follower arrangements. By stopping the cavity in position, the preform is precisely placed on the discharge belt for further processing.

The visibility of the morsels contained within the inner dough, achieved by smearing the top surface of the outer dough layer, depends on the depth of the swirl cup or cavity compared to the size of the Kutsky preform; It depends on the number of turns or revolutions turned by the unit, the turning speed and the internal shape and finish of the cup or cavity. A change in cavity depth of 0.10 inches (0.25 cm) produces visible results. In general, a cup or cavity that is too shallow compared to the size of the preform will have a tendency to tear open the dough top layer, whereas a cup or cavity that is too deep compared to the size of the preform will tend to tear open the top layer of the dough.
It has been observed that the morsels contained within the inner dough remain uncovered without being touched. For round cups or cavities, approximately 0.75 inches (1
, 9 cm) and a diameter of approximately 2.4 inches (6,1 cm), but an initial effective diameter of approximately 1.6 inches (4 cm) and an initial height of approximately 0.6 inches (1, 1 cm) measured across the widest part of the preform. It has been found to be preferable to roll preforms with a diameter of 5 cm).

The number of turns of the cup or cavity required to achieve the desired level of visibility of the morsels also depends on the ambient temperature and humidity and the viscosity of the dough. Dough viscosity can usually be controlled by formulation and temperature.

The speed of rotation and the shape and finish of the cup or cavity also affect the appearance of the final product by changing the amount of processing input to the laminated dough pieces. The swirl speed can range from about 1O to about 20 Orpm (7 minutes of rotation). A speed of about ω to about 12 Orpm is preferred. Slower speeds require a greater number of turns, while higher speeds may result in oval or parallel square dough pieces instead of the preferred spherical or hemispherical shape. The trajectory of the preform does not match that of the cup or cavity, but has a smaller radius and is a function of the inner diameter of the cavity as shown in FIG. Less desirable shapes of ovals, parallel squares, and bases may also be produced by improper cup shape and finish. A relatively rough finish is preferred on the inside of the cup or cavity to avoid distorting the shape of the preform. Preferred internal materials for the cup include food grade plastics, Ce1con (registered trademark of Celanese Corporation) and Plexiglasi (OA ++ x7 F
*Bar, < *Registered trademark of Corporation)−
It is #.

Several interior and exterior shapes of the cup or cavity may be used. Generally, hemispherical interiors with circular edges are preferred.

In a preferred embodiment of the invention, several cup or cavity units are operated simultaneously. FIG. 6 shows a portion of such a multi-unit platen. 6th
The platen in the figure is seen looking into the interior of the cup or cavity from the bottom and shows the adjacent position of the individual cavity, designated as 61. These individual units do not rotate independently about their respective axes. The distance 62 between unit centers is designed to match the alignment of the stacked dough preforms on the conveyor 4 and to accommodate reasonable variations in dough spreading during baking. Specific orientation 63 of a given hexagonal dough preform within an individual cavity or cup unit
is not conclusive.

A flat circular area b4 seals the top of each cavity. The interior edge of the cavity is preferably circular, but can have a multi-sided configuration, such as a hexagonal shape as generally shown in FIG.

The use of hexagonal cavities minimizes the space between cavities, allows for side-by-side fitting of units, and minimizes the possibility of dough finding passage between cavities or cups. If the cavity is hexagonal or multifaceted, rounded corners are preferably used, as generally shown in FIG.

The internal shape of the cup is one factor that affects the visibility of the chips or morcells within the final cutlet. A unit with a hemispherical interior with circular edges results in more smearing of the upper surface of the outer dough layer than is achieved by one that is hexagonal at its lowest end and transitions to a substantially hemispherical shape at its apex. Increase the visibility of the chip by increasing the

As shown by FIGS. 5 and 7, a large platen 51 having one or more cup units or cavities in one or more rows is provided in which each individual dough preform is placed within one individual cavity or cup unit. is lowered by a mechanical arm 53 onto one or more dough preforms supported by a moving bell) 54 so as to be accommodated therein.

The platen 51 is then rotated in a circular orbital motion, preferably at the same speed as the conveyor lagoon, while moving continuously horizontally a distance 71 in a flat spiral, thereby rolling the laminated dough preform. Shiraten 5
1 is preferably pivoted by a crank type mechanism of the type generally shown in FIG. The crank mechanism is
It is pivotally connected to the platen 51 and the second platen 52. The second nib platen 52 is pivotally connected to the mechanical arm & and does not pivot. In operation, platens 51 and 52 move horizontally a distance 71 in the direction of movement of moving belt 54, remove a slightly raised and rolled preform, move horizontally a distance 71 in the opposite direction, and remove a new set of preforms. Lower onto the unrolled preform and repeat the continuous cycle. The platen 51 must not be in direct contact with the moving belt 54 at the lowest point of travel to effectively roll the Kutsky preform. It preferably remains slightly above the belt surface throughout the rolling operation. However, the gap between the cavity and the belt should be minimized to prevent dough from escaping through the gap. The platen 52 has a number of distinct shapes,
For example, it can be a rectangular plate, an arm framework, or other equivalent device for coupling between the mechanical arm 53 and the pivoting platen 51.

For maximum flexibility, the movement of the sirens 51 and 52 and the mechanical arm 53 may be controlled using motors and servomechanisms that are adjustable and controllable by the computer 56. The control system and computer are
Well known in the art and therefore not detailed. The number of turns can vary within a fixed stroke distance, or the stroke distance can vary according to the number of turns. The number of turns/stroke and stroke distance are
Tailored to the specific product depending on dough viscosity, dough rheology, desired amount of processing input into the dough, and desired chip visibility and random family. At the end of each stroke, the pivoting movement is stopped at a predetermined position, thereby allowing the dough foam to be accurately placed on a belt 54 for further processing, for example baking. Next, the platen 51
and 52 are raised above the dough pieces and returned to the initial stroke position to begin a new cycle. In a preferred embodiment, the belt supporting the dough form runs continuously throughout the dough rolling and platen recirculation operations.

The base support is rotatably connected to a mechanical arm 53 which preferably includes articulation joints at points 57° and 59 to move the slatens 51 and 52 simultaneously horizontally and vertically during the machining cycle. move in the direction. The platen can be easily positioned for cleaning and maintenance.

SUMMARY It will be appreciated that still other embodiments or embodiments of the invention may be devised without departing from its scope and spirit and without losing its advantages.

In particular, the present invention and its rolling method result in a laminated dough preform that has different flow dynamics during baking, thereby reducing the formulation complexity required to control dough spreading. Furthermore, since the laminated dough pieces are directly deformed by the rolling operation, the method of manufacturing the laminated dough preforms has a good appearance and no burr edges. It becomes less critical. Furthermore, in the case of product-cured products that contain flavored chips or other morsels within one or more of the doughs, the appearance of morsels within the baked kutsky can be controlled 14I and increased.

Industrial Applicability The following specific example describes a preform being rolled using the apparatus of the invention.

Example 1 First Dough Hydrogenated Vegetable Shortening 16.5 Sugar 31.1 High Fructose Scow/Syrup 5.1 Flour 37.4 Flavor and Minor Ingredients 1.0 Water 8.9 Second Dough Hydrogenated Vegetable Shortening 15.5 Sugar 9.5 High fructose corn syrup 26.4 flour 24
．． 6 Flavors and Minor Ingredients 3.7 Chicolate Chips 20.3 Tertiary Dough Hydrogenated Vegetable Shortening 16.5 Sugar 31.1 High Fructose Corn Syrup 5.1 Flour 37
．． 4 Flavors and Minor Ingredients 1.0 Water 8.9 The first dough was prepared by mixing the ingredients in the following order. Commercial high fructose corn syrup, water and liquid flavor ingredients were mixed, then the shortening was cooled and the mixture was creamed. The sugar was then added and mixing continued, followed by the flour and other dry minor ingredients.

A second dough was prepared as follows. water and liquids 7v
- Bars mixed with high fructose corn syrup. Shortening was then added and the mixture was creamed until the shortening began to crystallize. Then sugar was added and the mixture was creamed again.

All dry ingredients were then mixed in.

The third dough was prepared in the same way as the first dough.

The first dough was rolled into a sheet with a thickness of 1-2 mm. Approximately 10 g of the second dough was formed into a ball (substantially spherical) and the pole was placed on top of the first dough.

The third dough is then rolled into a 1-2 mm sheet,
and was placed on the top of the second doe's pole. Then,
The sheet of dough was cut into hexagonal shapes approximately 4 cm in diameter around the second dough deposit. Each edge was manually crimped to seal the ball of the second dough between the hexagons of the first and third dough. One half of the resulting composite dough preform was rolled in accordance with the present invention using apparatus of the type generally shown in FIGS. 5 and 6, resulting in a substantially spherical laminated dough preform. . The remainder was fired as a hexagonal preform. About 3056F-7310 below (152℃~154℃)
During baking for about 8 i minutes at 100 ml, rolling wall flow occurred in the rolled shoeboxes, resulting in a shoebox that did not have the undesirable thin burr edges. Furthermore, the round edges were uniform in color, and the chocolate chips contained within the inner dough were evenly distributed throughout the outer dough of the cutlets and were easily visible. .

The diameter of a kutsky averages 2.36 inches (5,99 cm)
)Met.

In the case of hexagonal preforms not subjected to rolling according to the invention, a sliding type flow was obtained during baking. The baked kutsky had easily broken edges with pale burrs of various colors. Chocolate chips were virtually invisible. The diameter of the kutsky averaged 2.48 inches (6.30 cm).

Example 2 Ingredients Weight % First Dough Hydrogenated Vegetable Toning 16.7 Sugar 30.8 High Fructose Corn Syrup 4.6 Molasses (Invert Sugar U ± 4%)
1.5 Baking/Soda 0.5 Flour 37.4 Flavors and Minor Ingredients 1.0 Water 7.5 Second Dough Hydrogenated Vegetable Shortening 15.5 Sugar 9.5 High Fructose Corn Syrup 26.4 Baking/Soda 0.5 Flour 24.2 Flavors and Minor Ingredients 3.6 Chiyocolate Chips 20.3 Tertiary Dough Hydrogenated Vegetable Shortening, 16.7 Sugar 30.
8 High fructose corn syrup 4.6 Molages (converted rot + 4%) 1.5 Paking nodder 0.5 Flour 37.4 Flavors and trace ingredients 1.0 Water 7.5 The first dough is made by the following method: Prepared. Paking noda was dissolved in water and combined with flavor and morazies. The mixture was mixed with high fructose corn syrup. Shortening was added and the mixture was creamed. Then half the sugar was stirred in, flavors and trace ingredients were added and mixed, and the remaining sugar was stirred in and mixed.

The second dough is aII! l! It was done. First, high fructose corn syrup, flavor, and Oyohi baking soda were mixed together. shortening is added,
The mixture was then creamed.

Half the sugar was stirred in, the flour and trace ingredients were added and mixed, then the remaining sugar was added and mixed. Finally, chocolate chips were mixed in.

The third dough was prepared in the same way as the first dough.

The first dough is placed on a continuously moving belt with a thickness of about 2-4
It was extruded into a sheet of mm. Loose hemispherical deposits of the second dough, weighing 12.5 g, were each placed on the sheet of the first dough in orderly/e-turns by a rotomolder. A third dough was extruded into a sheet approximately 2-4 mm thick and placed on the bottom sheet and deposit. The top sheet is approximately 6 inches in diameter (approximately 15.2 cm)
m) was tamped into place with a roller. The second dough sheet is cut around the second dough deposit and has an initial maximum width of 1.6 mm measured perpendicular to its parallel edges.
inch (4am) and initial maximum height approximately 0.6 inch (
1,5 cm) resulting in a large number of hexagonal Kutsky preforms. The preform was then repositioned to provide proper alignment within the roll.

The preform is simultaneously rolled into a substantially hemispherical shape utilizing equipment of the type generally disclosed in FIG. Encapsulated. The swirl cup apparatus had a multi-cavity platen, each cavity having an interior of the type generally shown in FIG. The distance across the parallel sides of the hexagon edge is approximately 2.4
It was inch (6.1 cm). The platen rotating at approximately 1105 rpm smeared and exposed the top surface of the outer layer of the dough, thereby increasing the visibility of the chocolate chips within the inner dough. The pivoting movement of the platen was stopped at a predetermined position to accurately place the preforms on the movable belt. The rolled preform was transferred to an open band and baked in a recirculating indirect gas firing open for approximately 8.5 minutes. Open upper band is 330
'Fi: maintained at a temperature of 10 below (165,5 °C ± 5,5 °C), and the bottom zone approximately 280 below ± 5 °F (1
The temperature was maintained at 37.8°C ± 2.8°C. During baking, rolling-type flow dynamics are obtained, as generally shown in FIG. 1A, and a cookie of the type shown generally in FIG. occured. Baked kutskies should have an average diameter of about 2.0 to about 2.2 inches (5,1
~5.6 cm) and an average weight of 11.5 to about 12.
It had 0g. Additionally, the Kutsky edges were uniform in color and the chocolate chips originally contained within the inner dough were easily visible.

Example 3 The hexagonal Kutsky preform of Example 2 was sprinkled with chocolate chips just before rolling.

The preform was rolled into a substantially hemispherical shape in accordance with the present invention. The rolling distributed and penetrated the added chips throughout the outer dough layer. The rolled preform was transferred to an open band as in Example 2 and baked. Baking kinetics and the resulting baked kutsky are shown in Example 2
It was similar to that of However, a higher level of chip visibility was achieved in the resulting cutlets.

Example 4 Ingredients Weight % First dough Hydrogenated vegetable shortening 16.5 Sugar 30.4 High fructose corn syrup 4.5 Molage's (invert sugar 26±4%) 1.5 Flour 37
．． 4 Baking Soda 0.5 Flavors and Minor Ingredients 0.5 Water 8.6 Second Dough Hydrogenated Vegetable Shortening 15.5 Sugar 9.5 High Fructose Corn Syrup 26.4 Flour 2
4.6 Paking Soda 0.4 Flavors and Minor Ingredients 3.3 Chiyocolate Chips 20.3 The two doughs were mixed as in Example 2.

The doe was then model/IG DDP2 available from Bepex Hutt GmbH, Rheingarten, West Germany.
Two separate holes A of a coextruder such as 00-90OS
-K Supplied separately. The dough was fed to the coextruder via feed rolls and extruded through a nozzle onto a conveyor belt. The extruder forced the dough into a continuous concentric cylinder such that the second dough was surrounded by the outer layer of the first dough. The laminated dough cylinder was then cut into individual dough preforms such that the outer dough layer was smeared over the inner dough that would otherwise be exposed by the cutting process.

The laminated shoebox preform thus prepared was a pillow-like rectangular piece having a second dough coated with an unconstrained thickness of layers of the first dough.

The laminate preforms were then rearranged to provide proper alignment for rolling according to the present invention. The preform was then rolled into a substantially hemispherical shape. Thereby, the second dough was substantially encapsulated within the substantially uniform thickness outer layer of the first dough. A swirl cup apparatus of the type generally disclosed in FIG. 5 having multiple cavity platens (with each cavity shown inside of the type generally disclosed in FIG. 6) was used. The platen, which was rotated at about 105 rpm, smeared the top surface of the outer dough 1i1, thereby increasing exposure of the chocolate chips contained within the inner dough. The pivoting motion of the platen was stopped at a predetermined position to accurately align the preforms on the moving belt. The rolled preform was then transferred to an open band and baked in a recirculating gas baking oven for about 8.5 minutes. Upper zone is 330'F+: 10'F (165,5℃±5.5℃)
and the bottom zone was maintained at a temperature of approximately 280"F ± 5 below (137,8°C ± 2.8°C). During baking, a rolling mold was maintained as generally disclosed in FIG. 1A. The flow dynamics were obtained.The obtained Kutsky edge is
The shape was generally as disclosed in FIG. 1B, and the color was substantially uniform. The chocolate chips initially contained within the inner dough were evenly distributed throughout the outer dough of the Kutsky and were easily visible. Kutsky has an average diameter of 2.0 to about 2.2 inches (5.1 to 5.5 inches).
6 cm ) and an average weight of 11.5 to about 12.0 g'
It had

[Brief explanation of the drawing]

FIG. 1 is a cross-sectional elevational view of a coextruded substantially spherical dough piece for the Kutsky of European Patent Application No. 3i, 718; FIG. FIG. 1B is a side view of a baked laminated dough piece of the coextruded dough piece of FIG. 1A, FIG. 2 is a side view of a baked laminated dough piece of the coextruded dough piece of FIG.
A cross-sectional elevational view of a laminated dough piece produced by the sheet/deposit/sheet/cut method for the cutskiy of European Patent Application No. 718, FIG. /Sheet/A side view of the laminated dough piece manufactured by the cutting method, Figure 2B is the second
Figure A is a side view of a baked laminated shoe of dough pieces produced by the sheet/deposit/sheet/cut method; Figure 3 is a simple view of a single sealed top cup unit of the present invention for rolling cut laminated dough pieces; FIG. 4 is a simplified side view of the single closed top cup unit shown in FIG. 3; FIG. 5 is a simplified partial front view of a particularly preferred embodiment of the pivoting device of the present invention; FIG. Figure 7 is a partial bottom view of a portion of the multi-cavity platen showing the interior of the cavities and the initial position of the hexagonal laminated dough preform to be reshaped; Figure 7 is a simplification of the apparatus shown in Figure 5; partial plan view,
FIG. 8 is a schematic partial side view of a crank device that pivotally connects the platen 51 and the platen 52 in the apparatus of FIG. 5, showing the pivoting movement of the platen 51. 1...Inner dough, 2...Outer dough, 3...Inner dough, 4...Outer dough, 41...Cup, 51, 5
2...Platen, 53...Mechanical arm, M...Movement belt, 61...Cavity. Applicant's agent Inomata Kiyoshi's engraving of the n-side (no fik changes to the content) 1/4 Fig, l A Fig, IB Fig, 2B Kokoni d! 5-/'' Fig, 3 Fig, 4 Fig, 5 Fig, 6 Fig, 8 Procedural amendment (on the side July 1980-Oj Patent Office Commissioner Manabu Shiga 1 Indication of case 1988 Patent application No. No. 50820 No. 2 Name of the invention Dough rolling device for laminated shoes 3 Relationship to the case of the person making the amendment Patent applicant The, Brocter, End, Gamble, Company 4 Agent June 6, 1982 (Delivery date 1982) (June 26) 6. Applicant column, power of attorney, drawings of the application subject to amendment

Claims (1)

Claims: 1. An apparatus for producing a generally spherical laminated dough foam having a first inner dough substantially uniformly encapsulated by at least one outer dough, comprising: (IL) said first inner dough; Apparatus for producing a laminated dough preform consisting of a first inner dough having a layer of a second outer dough covering a substantial portion of the inner dough
(b) a closed top cavity having a non-uniform thickness; (e) a device for supporting said laminated dough preform below said closed top cavity; (d) said cavity; a suspension device for moving the closed top cavity in a predetermined direction about a predetermined axis of rotation without rotating the tee relative to the suspension device; and (a) a drive device for moving the suspension device in the predetermined direction; the laminated dough preform is thereby rotated around the inner surface of the closed top cavity;
Apparatus for producing generally spherical dough preforms, thereby distributing said outer dough evenly around the entire surface of said first inner dough. 2. The device for producing the laminated dough foam,
Claim 1 comprising an apparatus for coextruding said solid cylinder of said first inner dough into concentrically disposed cylinders of said outer dough and then cutting said coextruded structure into lengths. The device according to item 1. 3. The device for producing the laminated douzole foam,
forming a sheet of the outer dough, depositing discrete portions of the inner dough onto the sheet of outer dough, and depositing another seven sheets of the outer dough onto the inner dough portion; 2. The apparatus of claim 1, further comprising means for cutting said outer dough around the periphery of each of said inner dough portions. 4. The device for supporting the laminated dough preform,
2. A device according to claim 1, comprising a conveyor belt. 5. The apparatus of claim 1, wherein said suspension device for moving said sealed top cavity comprises a platen. 6. The device according to claim 1, wherein the suspension device f and the g-motion device for moving the suspension device f include an electric motor. 7. The device of claim 1, wherein the sealed top cavity has an inner surface that is hexagonal at its bottom edge and transitions to a substantially hemispherical shape. 8. The apparatus of claim 1, wherein the closed top cavity has an inner surface that is circular at its bottom edge and transitions into a substantially hemispherical shape. 9. The drive device moves the suspension device about 10 to about 200 times.
2. A device according to claim 1, which rotates at a speed of rpm. 10. The drive device moves the suspension device at an angle of about ω to about 120
2. A device according to claim 1, which rotates at a speed of rpm.