JPS6058032A - Edible product forming method and apparatus - Google Patents

Abstract

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

Description

TECHNICAL FIELD The present invention relates to the production of edible products having distinct inner and outer parts, and in particular to the production of products in which the inner part is surrounded by an outer part.

The types of products to which this invention pertains include Furnassias (
the outer layer of farnac(ous) dough and different doughs or materials in extrudable form such as jams, creams, poulets, pastes or other fruits, cheeses,
Meat, wild broth, sugar fruits and other edible substances.

or a dough having a core which may be of other materials.
Includes baked products that are baked from pieces. In products where the core is also dough, the inner and outer doughs differ in composition, resulting in different flavors, colors, appearances, textures, etc. in the inner and outer portions of the baked product.

[Prior art]

Hitherto, products of this type have been formed from laminated sheets with two dough layers separated by a layer of filling material. Although this approach is adopted in the method disclosed in US Pat. No. 8,494,802.

In it, the laminated sheet is divided vertically and horizontally into rectangular dough pieces. The product made by the method and apparatus of this patent is Danitsche pastry. If,
If such an approach is adopted for products using dough that expands during the baking process, such as soft kutsky dough, then the individual square dough pieces will not move together during baking. Must be separated both vertically and horizontally to prevent welding. Of course, additional labor or machinery is required to perform such separation.

The laminated sheet approach is not suitable for manufacturing products with the circular contours most commonly associated with kutsky. To achieve a round baked product, the dough pieces are
It should be round or substantially round, depending on the extent to which the dough is rolled out during baking. Cutting round dough pieces from a dough sheet results in a high rate of scrap. In the production of round kutskies and crackers without filling, no waste is generated since the scraps are mixed into the dough. However, if the dough sheet is a laminate of different materials;
This kind of thing is not possible.

Scraps from such laminates each contain some amount of each material, and mixing large amounts of it with any material will change the properties of that material.
Blurring the distinction between the outer and inner parts of the baked product.

Another approach to forming articles with distinct inner and outer portions is disclosed in US Pat. No. 8,572.259. In this approach, two materials are concentrically extruded and the extruded rope is formed into a concentric dough ball by a pair of rotating foils having spirally contoured peripheries. Although the disclosed device is efficient for use in small bakeries,
It has limited production capacity and requires a relatively large floor space for its capacity.

A typical band ozone used in large commercial bakeries carries up to 18 rows of 2-inch diameter cutlets. Only a single row is produced.

Therefore, 18 of these machines would be required to fill the ozone with modern high production capacity.

It is also necessary to install a conveyor system to carry the dough pieces out of the machine and place them on the ozone band in a regular pattern.

[Purpose of the invention]

Accordingly, one of the objects of the present invention is to provide an improved method and apparatus for producing baked meatballs and dough pieces therefor in which a central portion of one material is completely surrounded by an outer layer of another material. It's about doing.

Other purposes such as baked meat and dough
The goal is to produce pieces quickly, efficiently, and efficiently.

Another object is to produce such baked guts and dough pieces by dividing an extrudate consisting of successively coextruded different materials with an inner core and an outer tube. - Another object is to produce such dough pieces by splitting a rope of such extrudate placed on a horizontal conveyor.

Yet another object is to provide an improved baked product in which a central portion of one material is uniformly covered by an outer layer of a different material.

[Configuration j] The above object is to extrude two different materials together in a continuous manner to provide an extrusion rope consisting of an inner core and an outer tube of different materials, and to move this extrusion lobe onto a continuously moving horizontal conveyor. dividing the extruded rope into separate dough pieces by expelling an inner core material from a separated zone extending across the extruded lobe, and sealing the outer tube by itself along that zone; This is then achieved by cutting the outer tube within the zone.

[Description of preferred embodiments]

In the drawings, in particular in FIG. 1 thereof, a device according to the invention is shown. It generally consists of an extrusion bar 10 that produces two concentrically arranged extrusion lobes 11 of different materials, a conveyor 1 that conveys the extrusion ropes 11 away from the extrusion g410.
2. I was followed onto the conveyor. Reciprocating cutter mechanism! 4. Backing plate 15 placed below the conveyor in the cutting position, transition foil mechanism 1 at the end of the conveyor 12
6. and a second conveyor 17 extending from the transfer mechanism 16 toward the baking ozone (not shown) and moving faster than the conveyor 12.

Conveyor 12 may be of any width and is typically as wide as the band of ozone it supplies. A typical ozone band is 42 inches. In the device according to the invention, a conveyor of this width is capable of accommodating 18 parallel extrusion ropes spaced apart over its width.

The extruder 10 extends across the entire length of the conveyor and includes a plurality (e.g., 18) concentric extrusion dies 20 of conventional design spaced relative to the conveyor.
Including Gui Block 19 where . Each die 20 has an inner boat 21 and an outer port 22. Filler material is fed into the inner boat 21 of each die and extruded as the window portion 24 of the extrusion lobe 11. The dough is fed into the outer port 22 of each die and the lobe 11
is extruded as an outer tube portion 25. dice 20
The inner boat 21 of is fed by a separate extrusion screw 26.

All extrusion screws 26 are fed by a single toothed feed roll 27 from a hopper 29.

The outer port 22 of the die has a separate extrusion screw 80
Powered by. All extrusion screws 80 are fed by a single feed roll 81 from a hopper 82. Feed roll 27.81 and hopper 29.8
2 is spread over the gold pile of conveyor 12.

Each of the extrusion screws 26 is driven to provide the same rapid flow of inner material to each of its dies. Similarly, each of the extrusion screws 80 is
The dies are driven to provide an equal velocity flow of outer material to each of the dies.

Typically, set of extruder screws 26 and set of extruder screws 80 will each be driven by a separate motor, with each motor driving a respective set of extruder screws via a gear train. The drive motor is typically provided with speed controls to independently control the speed of the inner and outer material flow.

Conveyor 12 includes a cotton fiber conveyor belt 88 that extends from the extruder and passes directly below cutter 14 .

Cutter 14 includes a pair of vertical plate members 84 connected by a crossbar 86. The cutter 14 is mounted on floating legs (not shown) and is attached to the conveyor belt 8.
Perform horizontal reciprocating motion parallel to 8.

A gouy head 86 with cutter blades 87 and 88 is mounted between plates 84 and reciprocates vertically. The gouging head 86 is equipped with a slide block 89 that is slidably supported in a vertical slot I.40 formed in each of the plate members 84.

The reciprocating movement of the cutter 14 causes the die to extrude the rope 11
During the time that the goo head 86 is engaged with the conveyor
It moves horizontally at the speed of the belt 88.

A thin rubber web 41 is attached to the cutter blade 87°8.
8 and the extrusion lobe 11. This web is stretched between a supply roll 42 and a take-up roll 44. Rolls 42 and 44 are wound around rods 45A and 46A, respectively, which span between plates 84. In a preferred embodiment, web 41 has a thickness of 6 to 9 thousandths of an inch (about 0.16 to 0.28 mm).
) is a latex rubber sheet.

As the die head 86 moves downward, it carries the rubber web toward the sheet of dough. When the cutter blade 87,88 is forced into the extrusion lobe 11, the web stretches to fit the contour of the blade. Upon upward movement of the die head, the web collapses to its original flat shape, ensuring positive separation of the cut dough pieces from the cutter blade. As the blade begins to cut through the rubber web, rods 45A and 46
A is.

It can be manually rotated to bring a new section of web under the die.

Die head 86 is mounted between slide blocks 89 by a plurality of arc structures 46 connected to pars 46 supported by blocks 89.

A pillow plate 47 is bolted to each arc structure 46 and a cutter die 49 having blades 87,88 is bolted to the bottom of the pillow plate 47.

Now, in Figures 2.4 and 6, a pair of blades 8
7.88 is located at the top of each extrusion lobe 11. Blades 87,88 extend across lobe 11. They join back to back at the centerline of the lobes, and curve away from there. Blade 87 is curved to provide a concave surface facing upstream toward the extruder.

Blade 88 is curved so that its concave surface 60 faces downstream toward the ozone. Both blades 87° 8B
extend well beyond the edge of the lobe 11 on both sides thereof. As shown in FIG. 2, the sets of blades are arranged in a staggered manner so that the dough pieces 61 formed by the action of the cutter blades are arranged in a staggered manner.

During the baking process, the dough pieces spread outward in all directions and must be separated by a sufficient distance to prevent them from spreading and sticking together. The dough in each row is also separated along a row line as they are transferred to a faster running conveyor. Adjacent dow
The interleaved arrangement of the pieces provides the necessary lateral separation while allowing for tight row spacing that would otherwise not be available.

As can be seen in FIG. 6, the convex surface 62 of this blade extends vertically from top to bottom.

The concave surface 50 is formed with a tip 64 that curves inward to a narrow flat surface or area 55 at the edge of the blade.

In the preferred embodiment, the blade is 178 inches (approximately smm) thick and 1764 inches (approximately 0.4 mm) thick.
), and surfaces 60 and 62 are curved with concentric arcs of radius 7/8 inch (approximately 22 mm). In the example of ξ, the die 20
The center orifice of the is 11/16 inch (approximately 15 mm) in diameter and the outer orifice diameter is 1 inch (approximately 2
5mm) and 174 inches (approx. em) from the inner orifice.
m) below. The extruded lobe has a diameter of approximately 15/16 inches (approximately 28 mm) as a result of light pulling action.
The distance between the cutting lines along the center line of the locus 1 is 1878 inches (approximately 84 mm). The dough pieces formed under these conditions are substantially circular, approximately 11/2 inches long, 11/4 inches wide, and 874 inches high. It becomes something that has a certain quality. When baked, these dough pieces measure approximately 2 inches (51 mm) in diameter and approx.
It has a center thickness of inches (9 mm). The circular central orifice of die 20 makes it possible to take and extrude core material containing large discrete particles, such as chocolate chips.

In Figures 6-9, a set of blades 87, 88 is shown moving downwardly through extrusion lobe 11 to form a dough piece and seal the cut end of the lobe. . As the blade descends to tighten the extrusion lobes (Fig. 6), the lobes flow outward along the concave surface of the blade (Fig. 7). The blunt edges of the blades 87, 88 The upper part of the outer tube 25 is thus forced into the lower part of the tube, and the tube 25 itself is pushed downwardly into the upper part of the outer tube 25 on the belt 88 defined by the blades 87, 88. The tube 25 is sealed along two curved zones.The tube 25 is sealed along two curved zones.
1 is cut within the sealed area to separate it from the sealed end 56 of 1 .

As can be seen in FIGS. 2 and 9, the sealed ends 56 of the extrusion lobes are flattened and flared laterally to provide a bulge in top view at the 10-lobed ends.

In FIG. 2, the cutting blade is kept on top of the lobe before lowering. To the right of the blade is a triangle representing the sealed end 66 of the lobe, the formed dough piece and the edge of the lobe 11 that is caught between the faces 52 of the blade 87,88 as the blade is lowered. Waste piece 67 is lying there.

The waste piece 67 must be removed before the dough pieces enter the oven, otherwise the dough pieces and waste pieces will spread and stick together during baking.

This results in a strangely shaped product.

The transition mechanism 16 is as shown in FIGS.

It includes a driven shaft 69 and a series of plain stitch foils 6o mounted for rotation with the shaft. Each of the foils 60 is aligned with each row of dough pieces. The foil 60 is sufficient to support the dough piece 51 but has insufficient r
It has i. Therefore, the dough piece is conveyor 1
2 to the conveyor 17, but the waste piece falls into the sea urchin f strike tray 61. Conveyor F is driven at a greater speed than conveyor 12, creating a greater distance wlI between the receipt of successive dough pieces, thereby increasing the spacing between the dough pieces.

FIG. 15 shows a variation of the invention that reduces waste production to negligible levels. In this embodiment, cutter block unit 62
has replaced each set of cutter blades 87.88. As shown in FIGS. 10-14, the cutter block unit 62 has an edge blade 64 and a lobe 1 parallel to the lobe 11 on each side thereof.
1 and includes a central blade member 66 extending between the blades 64.

Blade member 66 is formed with upstream and downstream facing concave surfaces 66 and 67, respectively.

66 and 67 are respectively formed with inwardly tapered edges 69 and 70.

The bottom area of the member 65 is constituted by two planes 71 , 72 meeting along the peak line 74 . As seen in Figures 18 and 14, plane 1'IL, T2 is the peak line 74.
It has a shallow angle and is tilted upward.

The cutter block unit 62 cuts the extrusion lobe 1
When moving downward relative to 1, the tapered edge 6
9, 70 and bottom plane 71, 72 first lobe 11
The core material immediately below the central blade 66 is squeezed and the outer dough outside that area begins to squeeze. Near the end of the downward stroke of cutter unit 62, edge blade 64 engages the surface of cotton belt 88, preventing the dough still beneath blade 65 from spreading across belt 88. It acts as a dam. At the end of the downward stroke.

The blade 64 sinks into the cotton belt 88 and the two sides 71.72
so that it collides with the surface of the belt. the result.

Only the very thin dough smear (smear) 75
It will be excluded from piece 51. These dough
The smear 75 is pressed into the weave of the heald 88 as a result of the applied force and adheres tightly thereto.

As shown in FIG. 18, the dough pieces 61 manufactured according to this embodiment are transferred directly from the conveyor 12 to the conveyor L7. The waste piece 75 remains on the conveyor belt but is removed by the scraper 76 and falls into the waste receptacle 61.

In a preferred embodiment of this variation, the edge blade drawer 4
is 1716 inches (approximately 1.6 mm) thick.

It extends to 1/B2 inch (approximately 0, smm) below the peak line 74. Peak line 74 is 1764 inches (approximately 0.4 mm) lower than the highest point of surfaces 71 and 72, i.e.
These planes intersect planes 69 and 70 at the edge of blade 64. One side 69 at the center of the blade 66
and 70 are each 1/64 inch (approximately 0.4 mm)
It has a width of The curvature and dimensions of surfaces 66.67 and 69.70 are the same as the corresponding surfaces of cafter blade 87.88.

Moreover, the dough pieces obtained in each example were also the same. Waste dough smear 76 is only 0.010 inches thick and therefore does not incur significant losses. however.

Since these smears are an almost perfect match to the outer dough material, they can be recycled to the outer dough hopper to eliminate any waste.

The following Figures 19-26 illustrate two further examples of the present invention for increasing the rate of dough piece formation.

The reciprocating cutter mechanism is subject to significant impact loads each time the cutter die strikes the backing plate 16. These shock loads create vibrations in the reciprocating cutter mechanism that limit the speed at which it can operate efficiently. The cutter block unit shown in FIGS. 19-26 forms two dough pieces on each stroke, thus doubling the production rate without increasing the operating speed of the reciprocating cutter mechanism 14.

19-28 show a cutter block unit 80 having a central circular opening 81 and semicircular concave surfaces 82.8B facing upstream and downstream, respectively. The opening 81 and the concave surface 82.88 are in between.

A cutter blade 84 is formed that extends across extrusion lobe 11 . The block unit 80 is formed with edge blades 85 running parallel to the lobes 11 on both sides thereof. The bottom area of the unit 80 has four surfaces 86.
．． It consists of 87, 88 and 89. Surfaces 86 and 87 meet along transverse peak line 90 and are angled upwardly from the peak line at a very shallow angle. Surfaces 88 and 89 meet along transverse peak line 91 and are also sloped upwardly.

Surface 87 and surface 88 intersect along line 92. Aperture 81 and concave surface 82.88 are formed with inwardly tapered surfaces 94.95 and 96, respectively.

The cutter block unit 8o has a semicircular surface 82,
It is formed with extensions 97.98 extending past 88 and providing an overlapping cutting pattern.

As the cutter block unit 8o moves downwardly against the extrusion lobe, the leading ridge line 90.91 contacts the lobe. sloped surfaces 86.87 and 88°89,
and tapered edges 94 to 96 form the surface 8 of the lobe 11.
Squeeze the core material in the area directly below numbers 6-89 and then begin squeezing the dough outside that area. Near the end of the downward stroke of unit 80, edge blade 85 engages the face of the cotton belt and acts as a dam to prevent dough still beneath faces 86-89 from spreading laterally down the belt. do. At the end of this stroke, the blade sinks into the cotton belt 8B bringing the four sides 86-89 into abutment against the belt. That disappointment.

Only the extremely thin dough smear 99 is dough piece 6.
1 will be eliminated. These dough smears are forced into the belt and removed in the manner shown in FIG.

In a preferred embodiment of this variation, edge blade 86
is approximately 1/16 inch (approximately 1.6 mm) thick.

1/82 inch (approximately 0.8 mm) below the peak line so, 9i
It extends to Peak line 90.91 is 17 from joining line 92
64 inches (approximately 0.4 nm) low. unit 8
At the center of o.

Each surface 86 to 89 is 1/64 inch (approximately 0.4
mm). Opening 8 and semicircle 82.84
The diameter is 1174 inches (approximately 81.7 mm).

Surfaces 94-96 taper at 16 degrees.

On each stroke of the cutter block unit 8o, the ends of the extrusion lobes are cut and recessed [1ii82
It smells and is sealed. With the same stroke.

During the previous stroke, from the sealed end 66 of the lobe 11 formed by the concave surface 88, the concave surface 84
Dough pieces are formed at . On each stroke, a dough piece is formed at central opening 81 between the sealed end of the lobe and the completed dough piece at face 84.

During the downward stroke of the cutter unit 80, the conveyor belt 88 moves a distance equal to the spacing between the two dough pieces 51. Overlapping extensions 97 are formed by the dough flowing outwardly along the edges of the cutter block during formation of the sealed ends. It is provided to prevent the formation of laterally spread dough ridges.

Extension 97 effectively removes such ridges, but if a ridge forms, extension 98 on the next stroke sweeps the ridge away and into the dough piece being formed on side 84. It narrows down the doe.

24 to 26, two circular openings 101 and 102 are shown.
and concave surfaces 1 facing upstream and downstream respectively at the ends.
A cutter block unit 100 formed with 04, 105 is shown. The openings 101 , 102 and the concave surfaces 104 , 105 form therebetween three cutter blades 10B extending across the extrusion lobe 11. Unit 100 is on both sides.

It is formed with an edge blade 106 running parallel to the lobe 11. The bottom area of unit 100 is comprised of six side faces 109-114 and eight ring wires 116-118. Surfaces 109 and 110 are nonlinear 116
Surfaces 111 and 112 are tilted upward from non-linear 117, and surfaces 118 and 1
14 is inclined in the -1- direction from the non-line 118. Face 11
0 and 111 intersect along line 120, and plane 1
12 and 11111 intersect along the gauze 121. Openings 101, 102 and concave surfaces 104, 105
are formed to have tapered surfaces 124 to 127, respectively.

For each downward stroke, ++l! 101fll
A complete dough piece is formed at and 102.

The ends of extrusion lobe 11 are cut and sealed against face 104. The portion of the block from non-line 118 to surface 105 provides an overlapping section. unit 100
During the downward stroke of , the belt moves a distance equal to the distance between the two dough pieces. With each downward stroke, the sealed end 66 of the lobe 11 closes the opening 1
Formed into dough pieces at 02. The operation of this cutter unit is essentially the same as that of unit 80, except that twice the number of openings produces a more uniform dough piece.

In the preferred embodiment of cutter block unit 100, edge blade 106 is approximately 1/16 inch (1/16 inch)
approximately 1.6 mm), non-linear 116-118
It extends to 1/82 inch (approximately 0.8 mm) below.

Non-wires 116 to 118 are 1/64 inch (approximately 0.4 mm
) is lower than the joining lines 120, 121. unit 1
At the center of 00, each of the faces 109-114 has a width of 1/64 inch (approximately 0.4 mm). opening 101,
The radius of 102 and surfaces 104 and 105 is 6/8 inch (approximately 16 mm). Surfaces 124-127 are tapered at 15° angles.

The blade 87, 88 and cutter block may also be formed as a unit.

In a dough piece formed in accordance with a preferred embodiment of the invention, the inner material is completely surrounded by a continuous layer of outer material having a substantially uniform thickness over its entire surface.

As shown in Figures 16-17, in the baked guts made from these dough pieces, the base material is likewise completely covered by a continuous outer layer of substantially uniform thickness.

In this specification and claims, "extrudates"
The term 'extrudate' refers to extruded material, and the term 'rope' is used to describe the continuous and uniform nature of the extrudate in the longitudinal direction;
It is not intended to explain its cross-sectional shape.

The term dough' includes flour dough and other materials similar to flour dough.

Outer dough and dough piece 6 forming tube 26
Although one skin layer is preferably used for wire cutting or drop cutting, the present invention also contemplates the use of other doughs capable of extrusion with equipment of the type shown.

The inner or core material may be a different dough.

Any other wide variety of filling materials may also be used.

[Effects of the Invention] As can be seen from the foregoing, according to the present invention, baked meats and dough pieces having a center portion of one material surrounded by an outer layer of another material are transported on a horizontal conveyor. By splitting continuously extruded concentric extruded ropes conveyed in a continuous process, an improved method and apparatus is provided for rapid and efficient multi-purpose manufacturing.

[Brief explanation of drawings]

FIG. 1 is a schematic side view, partially cut away, of a device according to the invention. Figure 2 is a plan view along line 2-2 in Figure 1.
Rubber web removed to show extruded rope at various stages of splitting. FIG. 8 is a plan view of the conveyor transfer mechanism shown in FIG. 1. FIG. 4 is a cross-sectional view taken along line 4--4 in FIG. A cross section of an extruded rope. FIG. 5 is a cross-sectional view taken along line 5--6 in FIG. A cross-section of a knife blade. FIG. 6 is a longitudinal cross-sectional view of the extruded rope and knife showing the effect of the knife on the extruded rope during a one-part operation; FIG. 7 is a cross-sectional view taken along line 6--6 in FIG. Another drawing showing the effect of the knife during the splitting operation. FIG. 8 is a longitudinal cross-sectional view similar to FIG. 6, showing the completion of one-division work. Figure 9 is a sectional view taken along line 99-9 in Figure 8. Another drawing showing the final effect of the knife on the extruded rope. FIG. 1O is a plan view similar to FIG. 2 showing a modified cutter structure. FIG. 11 is an elevation view taken along line 12-12 in FIG. 10. FIG. 12 is an elevation view along line 12-12 in FIG. 10. FIGS. Line 18- in Figure 10
18 and 14-14 are cross-sectional views of the modified cutter. The 16th lesson is a plan view of the fired tsuki made according to the present invention. FIG. 16dA915 is a cross-sectional view taken along line 15-15 of FIG. FIG. 17 is a cross-sectional view taken along line 17-17 of the fR15 diagram. FIG. 18 is an elevational view of a conveyor transition arrangement for use with the modified cutter shown in FIGS. 51110-14. Figure 19 shows Figures 2 and 1 of another modified cutter structure.
FIG. 2 is a top plan view similar to FIG. 0; 20 is a bottom view of the cutter structure shown in FIG. 19. FIG. 21 is a sectional view taken along line 21-21 in FIG. 20. FIG. 22 is a cross-sectional view taken along line 22-22 in FIG. 21. Cross-sectional view. FIG. 28 is a partial enlargement of FIG. 21, and FIG. 24 is a top plan view 1 and 2 of another modified cutter structure.
5 is a bottom view of the cutter structure shown in FIG. 24, and FIG. 26 is a cross-sectional view taken along line 26-26 in FIG. 25. , 12・
...Comparator 1.14... Reciprocating cutter mechanism, 15...
・Passing plate, 16...transition foil mechanism,
17...Second conveyor, 19...Gui block, 20...Concentric extrusion die. 21--inner port, 22--outer port, 24-
...core part. 25... Outer tube part, 26, 80... Extrusion screw, 27, 81... Beat roll,
29, 82... Hopper, 8B... Conveyor belt, 84... Vertical plate member, 85... Cross bar, 86... Goo head, 87, 88... Cutter blade, 89 ...Slide block, 40
...Vertical slot, 41...Rubber web, 42.
...Supply roll. 44... Winding roll, 46... Arc structure material, 4
6... Bar. 45A, 46A...rod, 47...pillow board,
49-,, Cutter Gui, 50,66.67.82
, 88.104, 105...concave surface. 61...dough piece, 62...convex surface, 65...
・Area (land), 66... Seal end, 67...
Waste Peace. 69... Driven shaft, 60... Flat wire wheel, 61.
...Waste Uke tj, 62, 80, Zoo
...Cutter block unit, 64, 85.1
06... Edge blade, 65... Center blade, 6
9.70... Edge, 74,91.116-118.
...Non-linear, 71, 72...Bottom plane, 75,
99...Dough smear. 76...Scraper, 81, 101, 102
...Circular opening. 84,108...Cutter blade, 86-89,
109-114... area configuration surface, 94-96, 124
〜127...Tapered edge surface, 97, 98...
・Extension part, 120, 121... Joining line agent: Patent attorney Takashi Higashijima Proceedings amendment (method) October 1980 To the Director of the Japan Special Agency 1) IS- Display of the Showa era 1959 Patent Application No. 129922 3 Person making the amendment Patent applicant address New Chassis, USA 070
54 Versitsu no Hi, Nabisco Plans Petit de (no address) Name Nabisco Plans Parakeet e-rated representative Keith See, Thompson Nationality United States of America (address change notification filed) (Japanese) 6. Column of patent applicant in application subject to amendment, full specification, drawings, document certifying authority of attorney 7. Contents of amendment (1) The application is amended as shown in the attached sheet. (2) An engraving of the specification originally attached to the application, as shown in the attached sheet (no change in content) 8 (3) Engraving of the drawings originally attached to the application, as in the attached sheet (no change in content). (4) Supplement the document certifying the authority of representation as attached. Procedure Amendment Written October 2, 1988 Dear Commissioner of the Patent Office 1. Indication of facts 1988 Patent Application No. 129922 2. Title of invention Method for forming edible product No. 1): gf 3. Person making the amendment Patent applicant address New Chassis, United States 070
54 Birth He, Nabisco Plans Plaza (
(no address) Name: Nabisco Plans, Inc. Representative Keith See, Thompson Nationality: United States of America 4, Generation 32 (1 person) Address: 9, Daihiro, 8-2-14, Koda, Kita-ku, Chiku-shi, 580 Bi Name (6292) Patent Attorney Takayuki Higashijima, ゛1 Telephone Osaka (06) 848-1151 ”□ (Notification of change of address submitted) 5. Subject of amendment 1. Kusunoki within the scope of claim #'l' in the specification, Column 6 of Detailed Description of the Invention, Contents of Amendment (1) The scope of claims is amended as shown in the attached sheet. (2) “Nokama” in line 8 of page 11 of the specification is corrected to “vegetables” (3) Same, page 18, line 11, ``Inu Kita'' is one big word.''
Correct. (4) Correct "round trip" to "round trip" in line 20 of page 16, line 1 of page 28, line 8 of same page, and line 8 of same member. (5) Same, page 18, line 1, "scree" is corrected to "screw" (6) page 20, line 12, "joined" is corrected to "connected" . (7) "Concave surface" on page 20, line 14 and line 15 of the same page is corrected to "concave surface." (8) Same, page 22, line 9, “11/8” was changed to “11/8”
Correct to "inch". (9) Same, page 27, line 14, “mostly” is replaced with “mostly”
I will correct this. (Correct "tapered" in II, page 29, line 18 [Taper Q21, page 85, line 18] to "Conveyor J" in page 85, line 1. (2) Ibid, page 88, line 1 "Reciprocating" is "corrected" to "reciprocating". 0 same, "concave surface" on page 88, line 18 is corrected to "concave surface". Scope of Claims 1) Includes the following steps, A method of forming a baked product having distinct inner and outer portions, the inner portion being enveloped by the outer portion: 1) continuously extruding two different materials together such that the different materials are separated by an outer tube; forming an extruded rope, the outer tube of which is made of dough, arranged around the inner core; 11) placing the extruded rope on a continuously moving horizontal conveyor; Hl) on the conveyor; dividing the extruded rope of sealing; cutting the outer tube 1# along lines within the zone; and vl) baking the dough piece. 2) having distinct inner and outer parts, the inner part being wrapped by the outer part, including the following steps:
:! , 7-Method of forming a piniro: 1) Two different materials are extruded together successively, the different materials are arranged to surround an inner core by means of an outer duplex, the outer tube of which is removed from the dough. 1) placing the extruded rope on a continuously moving horizontal conveyor; 111) placing the extruded rope on the conveyor with the inner core material oriented transversely with respect to the extruded rope; lv) sealing the outer tube by itself along said zone; and V> sealing the outer tube by itself along said zone; The process of cutting along the line. 8) The different materials are different. The dough is curved so as to give a rounded end to the dough piece. The method according to claim 1) or 2). 6) the extruded rope has a substantially circular cross-section, the expulsion of the inner core from the zone results in a deformation of the zone ff41 portion of the extruded rope increasing its width, and Claim 4) wherein the spacing of the bands along the axis of the extruded rope is sufficiently thicker than the diameter of the circular extruded rope so as to result in a dough piece that is substantially circular in plan. Method. 6) The step of dividing the extruded rope into individual dough pieces is accomplished by moving a blade member downwardly relative to the extruded rope, the blade member defining the zone and each dough piece having a 3. A method according to claim 1) or 2), wherein the extruded rope has a blunt edge for deforming the extruded rope to expel the inner core material and seal the outer tube with itself. Claim 6) having a narrow flat area at the outermost edge with respect to the dough piece, separating the dough piece from the extrusion rope along the sealed region of the outer tube. Method. 8) Claim 7) The blade member is curved in plan view to create a rounded end in the dough piece.
The method described in. 9) A method according to claim 1) or 2), wherein the inner core is extruded through a round die and the inner core material comprises large particles of hard nature. 10) The method of claim 9), wherein the inner core material is a dough containing chocolate dips. 11) Apparatus for forming a dough piece having distinct inner and outer portions, the inner portion being surrounded by the outer portion, comprising in combination: 1) continuous production of two different materials; means for extruding the extruded rope to form an extruded rope whose different materials are arranged to provide an inner core surrounded by an outer tube; 1) conveyor means for horizontally transporting the extruded rope; 111) means for inserting a blade member to form the dough piece from the extruded rope; and lv) means for moving the blade member downwardly relative to the extruded rope; Deform the core material so as not to displace it from the zone below the descending blade; seal the outer shell by itself; and move the dough piece into the outer shell. It has a blunt edge for separation from the extruded rope along the sealed section. 12) The means for forming said dough piece comprises two blade portions (A) which are curved in opposite directions in half view, one of said blades having a rounded shape at the leading edge of the dough piece. Claim 11) operative to form an edge, and another one of the blades operative to form a rounded edge at the reciprocating edge of the dough piece.
The device described in. 1B) the extrusion means produce an extruded rope having a substantially circular cross-section, and the distance between the points of action on a single dough piece along the extruded rope of the two blades is less than the diameter of the extruded rope; , the dough piece formed thereby being substantially round in plan view. . 14) the blades are mounted back-to-back and abutting in the center to simultaneously form a rounded reciprocating edge of one dough piece and a rounded leading edge of a subsequent dough piece; Claim 18)
The device described in. 15) the blade member extends transversely with respect to the extrusion rope and is shaped to have a first vertical concave surface facing upstream with respect to the extrusion rope and a second vertical concave surface facing downstream with respect to the extrusion rope; 15. The device of claim 14), wherein the blunt edge extends from the first vertical concave surface to the second vertical concave surface. 16) #tk! in claim 16), wherein the blunt edge includes a tapered edge surface connecting the vertical concave surface with the surface of the region. equipment. 17) A device according to claim 16, wherein the width of the region increases in proportion to the distance separating two vertical concave surfaces. 18) an edge blade located on the opposite side of the blade member and extending below the region to stop the lateral flow of extrudate material immediately below the region;
[The device according to claim 17). 19) The device according to claim 18, wherein the region is formed with a ridge 1ane extending transversely with respect to the extrusion rope. A baked product formed by the method of claim 1), wherein the core material is entirely surrounded by a layer of baked dough of uniform thickness. 21) A cape of claim FF having a core material entirely surrounded by a layer of baked dough of a uniform thickness. A bead formed by the method described in Box 2). 22) A blunt product formed by the method of claim 1) having a core of baked dough that is entirely surrounded by eyebrows of different baked dough of uniform thickness. 28) Claim 2 having a dough core entirely surrounded by different dough layers of approximately uniform thickness.
Dough piece formed by the method described in ). 24) A substantially round article formed by the method of claim 5) having a core material surrounded entirely by an outer dough shoulder of approximately uniform thickness. 25) The apparatus of claim 11), wherein the blunt edge includes a region for separating the dough piece from the extrusion rope along the sealed portion of the outer shell. 26) Claim 11) or 26) wherein the means for forming dough pieces comprises a plurality of plaid members spaced apart along the extruded rope so as to simultaneously form a plurality of dough pieces from the rope. 25). 27) The means for forming the dough piece comprises a block having curved apertures extending vertically therethrough, the apertures being spaced apart along extruded ropes, and wherein the apertures have a Device according to claim '2s) for defining a blade member. 28) the block has one central curved opening and two opposite end openings; the central opening has a downstream facing concave surface and one of the end openings faces upstream; 28. The device according to claim 27), having only a concave surface, the other having only a concave surface facing downstream. 29) The device of claim 27), wherein the block has two curved openings each having a concave surface facing upstream and downstream. &)) Apparatus according to claim 29), wherein the block has a concave surface at its upstream facing end. 81) The apparatus of claim 80), wherein the block has a concave surface at its downstream facing end.

Claims (1)

[Claims] 1) A method of forming a baked product having distinct inner and outer parts, the inner part being wrapped by the outer part, comprising the following steps: 1) Continuously combining two different materials. The different materials were arranged to surround the inner core by an outer tube by extruding them together. forming an extruded rope whose outer tube consists of dough; +1) placing the extruded rope on a continuously moving horizontal conveyor; 111) placing the extruded rope on the conveyor to extrude the inner core material; dividing the outer tube into individual dough pieces by forcing it out of a separated band extending transversely with respect to the rope;
r) H Chang - Ichi Nasu Dough War ■) Cutting the outer tube along a line within the zone; and Vl) Baking the dough piece. 2) Having a different inner and outer part, the inner part was wrapped by the outer part, including the following steps: Method of Forming Dough Pieces: I) Two different materials were extruded together in succession and the different materials were arranged to surround an inner core by an outer tube. forming an extruded rope whose outer tube consists of dough; placing the extruded rope on a continuously moving horizontal conveyor; 111) placing the extruded rope on the conveyor to extrude the inner core material; dividing the outer tube into individual dough pieces by expelling it from a separated zone extending transversely with respect to the rope; IV) sealing the outer tube by itself along said zone; and V) sealing the outer tube by itself along said zone; Cutting along lines within the zone. 8) The method according to claim 1) or 2), wherein the different materials are different doughs. 4) A method according to claims 1) or 2), wherein the zone is curved to give the dough piece a rounded edge. 5) the extrusion lobes have a substantially circular cross section; The expulsion of the inner core from the zone increases the width of the interzone portion of the extrusion lobe. causing deformation, and wherein the spacing along the axis of the extrusion lobes of the zone is sufficiently greater than the diameter of one circular extrusion lobe to produce a dough piece that is substantially circular in plan view. The method according to claim 4). 6) dividing said extrusion lobe into individual dough pieces is accomplished by moving a blade member downwardly relative to said extrusion lobe, said blade member defining said zone and each dough piece having a , having a blunt edge for deforming the extrusion lobe to expel the inner core material and seal the outer tube with itself. 7) The blunt edge of the blade member forms a dough.
A method according to claim 6, characterized in that the dough piece has a narrow flat area at its outermost edge, separating the dough piece from the extrusion lobe to a sealed region of the outer tube. . 8) The blade member is curved in plan view to create a rounded end in the dough piece.
). 9) A method according to claim 1) or 2), wherein the inner core is extruded through a round die and the inner core material comprises large particles of hard nature. 10) According to claim 9), wherein the inner core material is chocolate-1...a dough containing chips; 11) It has an inner and an outer portion around the phase increasing ξ and includes a combination of each of the following means: , forming a dough piece in which the inner part is surrounded by the outer part: I) By extruding two different materials in succession. means for forming an extrusion lobe whose dissimilar materials are arranged to provide an inner core surrounded by an outer tube; II) conveyor means for horizontally transporting the extrusion lobe; 111) from the extrusion lobe; and IV) means for moving the blade member downwardly relative to the extrusion lobe; deforming the dough so as to expel it from the zone beneath the blade; causing the outer shell to seal with itself; and separating the dough piece from the extrusion lobe along the sealed portion of the outer shell. It has sharp edges. 12) means for forming said cough dough piece; It comprises two grade members curved in opposite directions in plan view, one of the blades. One of the curves of the blade acts to form a rounded edge on the trailing edge of the dough piece. The device according to claim 11). 18) the extrusion means produce an extrusion U-beam having a substantially circular cross-section, and the distance between the points of action on a single dough piece along the extrusion lobes of the two acid blades is such that the distance between the points of action on a single dough piece is equal to This was caused by the deformation action of the blade due to its diameter. 13. The apparatus of claim 12), wherein the dough piece is enlarged by an amount approximately equal to the increase in width thereof and the dough piece thereby formed is substantially round in plan. 14) The blades interlock to simultaneously form a rounded trailing edge of one dough piece and a rounded leading edge of a subsequent dough piece. 19. The device according to claim 18, wherein the devices are mounted so as to touch each other in the center. 15) the blade member extends transversely with respect to the extruded rope and is formed to have a first vertical concave surface facing upstream with respect to the extruded rope and a second vertical concave surface facing downstream with respect to the extruded rope; and the blunt edge extends from the first vertical concave surface to the second vertical concave surface. The device according to claim 14). 16) The device of claim 15), wherein the blunt edge includes a tapered edge surface connecting the vertical concave surface with the surface of the region. 17) A device according to claim 16, wherein the width of the region increases in proportion to the distance separating two vertical concave surfaces. 18) An edge blade located on the opposite side of the blade member and extending below the area to stop the lateral flow of extruded material directly below the area. The device described. 19) Apparatus according to claim 1B), wherein the region is formed with a ridge #1ns extending transversely with respect to the extrusion rope. 20) A baked product formed by the method of claim 1) having a core material entirely surrounded by a layer of baked dough of a uniform thickness. 21) A dough piece formed by the method of claim 2) having a core material entirely surrounded by a layer of baked dough of approximately uniform thickness. 22) A baked product formed by the method of claim 1) having a core of baked dough that is entirely surrounded by layers of different baked dough of approximately uniform thickness. 28) Claim 2 having a dough core entirely surrounded by different dough layers of approximately uniform thickness.
Dough piece formed by the method described in ). 24) A substantially round article formed by the method of claim 5) having a core material entirely surrounded by an outer dough layer of approximately uniform thickness. 25) The apparatus of claim 11), wherein the blunt edge includes a region for separating the dough piece from the extrusion rope along the sealed portion of the outer shell. 26) Claim 11) wherein said means for forming dough pieces comprises a plurality of blade members spaced apart along the extruded rope so as to simultaneously form a plurality of dough pieces from said rope. or 25), wherein the means for forming the dough piece comprises a block having curved apertures extending vertically therethrough, the apertures being spaced apart along extruded ropes; Also, the opening. 27. Apparatus according to claim 26) defining a blade member therebetween. 28) the block has one central curved opening and two opposite end openings; the central opening has a downstream facing concave surface and one of the end openings faces upstream; 28. The device according to claim 27), having only a concave surface, the other having only a concave surface facing downstream. 29) The device of claim 27), wherein the block has two curved openings each having a concave surface facing upstream and downstream. 80) The apparatus of claim 29), wherein the block has a concave surface at one of its upstream facing ends. 81) The apparatus of claim 80), wherein the block has a concave surface at its downstream facing end.