JPS6244893B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION 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 relates include the outer layer of farnacious dough and different doughs or jams, creams, puyures,
Includes baked goods baked from dough pieces having a core which may be paste or other extrudable form of fruit, cheese, meat, wild onions, sugar or other edible substances, or other materials. . In products whose core is also dough,
The inner and outer doughs differ in composition, resulting in different flavors in the inner and outer parts of the baked product;
This results in color, appearance, consistency, etc.

Prior Art Until now, products of this type have been formed from laminated sheets with two dough layers separated by a layer of filling material. This approach is described in U.S. Patent No.
No. 3,494,302, in which the laminated sheet is divided horizontally and vertically into rectangular dough pieces. The product made by the method and apparatus of this patent is Danish pastry. If such an approach is adopted for products using dough that expands during the baking process, such as soft kutsky dough, the individual rectangular dough pieces may They must be separated both vertically and horizontally to prevent them from welding together. Of course, such separation requires additional labor or machinery.

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 must be round or substantially round, depending on the degree of expansion of the dough during baking. Cutting round dough pieces from a dough sheet results in a high rate of scrap. In the production of round kutskies and kratskies without filling, the scraps are mixed into the dough so that no waste occurs. However, this is not possible if the dough sheet is a laminate of different materials.
Scrap from such a laminate contains some of each material, and mixing it with either material in large quantities will change the properties of that material and will cause it to interact with the outer and inner parts of the baked product. blur the distinction between

Another approach to forming articles with distinct inner and outer portions is disclosed in U.S. Pat.
Disclosed in No. 3572259. 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 apparatus is efficient for use in small bakeries, it has limited production capacity and requires a relatively large amount of floor space for its capacity.

A typical band oven used in large commercial bakeries carries up to 18 rows of 2 inch diameter cutlets.
The patented machine discussed herein only produces a single row of dough pieces. Therefore, 18 of these machines are required to fill a modern high-capacity oven.

Additionally, it is necessary to install a conveyor system to remove the dough pieces from the machine and place them on the oven band in a regular pattern.

OBJECTS OF THE INVENTION One of the objects of the invention is therefore an improved method 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. An object of the present invention is to provide a method and apparatus.

Another object is to produce such baked meats and dough pieces in a fast and efficient manner.

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.

Still another object is to produce improved baked products in which a central portion of one material is uniformly covered by an outer layer of a different material.
Our goal is to provide the following.

Construction The above purpose is to extrude two different materials together in a continuous manner to provide an extruded rope consisting of an inner core and an outer tube of different materials, and to place this extruded rope on a continuously moving horizontal conveyor. The extruded rope is divided into individual dough pieces by expelling the inner core material from a spaced band extending across the extruded rope, the outer tube is sealed by itself along that zone, and then , is achieved by cutting the outer tube within the band.

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the drawings, in particular in FIG. 1, an apparatus according to the invention is shown. It generally consists of an extruder 10 producing extruded ropes 11 of two different materials arranged concentrically;
0 conveyor 12, reciprocating cutter mechanism 14 placed on the conveyor, packing plate 1 placed below the conveyor in the cutting position
5. 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 oven (not shown) and moving faster than the conveyor 12.

The conveyor 12 may be of any width, usually
It is the same width as the obun band it supplies.
A typical obun band is 42 inches (approximately 106 cm)
It is. 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 is a die block that spans the entire width of the conveyor and is equipped with a plurality (e.g., 18) concentric extrusion dies 20 of a conventional design spaced relative to the conveyor. 1
Contains 9. Each of the dice 20 has an inner port 2
1 and an outer port 22. Filler material is fed into the inner port 21 of each die and extruded as the core portion 24 of the extruded rope 11. The dough is fed to the outer port 22 of each die and extruded as the outer tube portion 25 of the rope 11.
The inner port 21 of the die 20 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 is fed by a separate extrusion screw 30. All extrusion screws 3
0 is fed by a single feed roll 31 from a hopper 32. The feed rolls 27, 31 and the hoppers 29, 32 extend over the entire width of the 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 30 is driven to provide the same rapid flow of outer material to each of the dies. Typically, the set of extruder screws 26 and the set of extruder screws 30 are each driven by separate motors, each motor having a
Each set of extrusion screws will be driven via a gear train. The drive motor is typically provided with speed controls to independently vary the speed of the inner and outer material flow.

The conveyor 12 extends from the extruder and the cutter 1
Conveyor belt 3 of cotton fibers passing directly below 4
3.

The cutter 14 includes a pair of vertical plate members 34 connected by a cross bar 35.
The cutter 14 is mounted on floating legs (not shown) and reciprocates horizontally parallel to the conveyor belt 33. cutter blades 37 and 3
A die head 36 having a die head 36 is mounted between the plates 34 and reciprocates vertically. Die head 36 is provided with a slide block 39 slidably supported within a vertical slot 40 formed in each plate member 34.

The reciprocating movement of the cutter 14 causes the die head 3 to move during the time the die is engaged with the extrusion rope 11.
6 moves horizontally at the speed of a conveyor belt 33.

A thin rubber web 41 is placed between the cutter blades 37, 38 and the extrusion rope 11. This web is stretched between a supply roll 42 and a take-up roll 44. Rolls 42 and 4
4 are wound around rods 45A and 46A, respectively, which span between plates 34. In a preferred embodiment, web 41 has a thickness of 6 to
It is a 9/1000 inch (approximately 0.15-0.23 mm) latex rubber sheet.

As the die head 36 moves downward, it carries the rubber web toward the sheet of dough. When the cutter blades 37, 38 are forced into the extruded rope 11, the web stretches and conforms to the contour of the blade. Upon upward movement of the die head, the web shrinks back to its original flat shape;
Ensure positive separation of cut dough pieces from the cutter blade. As the blade begins to cut through the rubber web, rods 45A and 46A are manually rotated to bring a new section of web under the die.

Die head 36 is mounted between sliding blocks 39 by a plurality of arc structures 45 connected to bars 46 supported by blocks 39. A pillow plate 47 is bolted to each arc structure member 45, and a cutter die 49 having blades 37, 38 is bolted to the bottom of the pillow plate 47.

Now, in FIGS. 2, 4 and 5, a pair of blades 37, 38 are located at the top of each extruded rope 11. The blades 37, 38 extend across the rope 11. They are connected back to back at the center line of the rope 11 and curve away from there. blade 37
is curved to provide a concave surface facing upstream towards the extruder. Blade 38 is curved so that its concave surface 50 faces downstream toward the oven. Both blades 37, 38 extend well beyond the edge of the rope 11 on either side thereof. As shown in FIG. 2, the sets of blades are arranged in a staggered manner so that the dough pieces 51 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 the row line as they are transferred to a faster running conveyor. The alternating arrangement of adjacent dough pieces provides the necessary lateral separation while allowing for tight row spacing that would otherwise not be available.

As can be seen in FIG. 5, the convex surface 52 of this blade extends vertically from top to bottom.
The concave surface 50 curves inward at the tip 5 to a narrow flat surface or region 55 at the edge of the blade.
It is formed to have 4.

In a preferred embodiment, the blade is 1/8 inch (approximately 3 mm) thick and 1/64 inch (approximately 3 mm) thick.
0.4 mm), and faces 50 and 5
2 is curved with concentric arcs having a radius of curvature of 7/8 inch (approximately 22 mm). In this example, the center orifice of die 20 is 11/16 inches in diameter, and the outer orifice is 1 inch in diameter and 1/4 inch below the inner orifice. are separated by.
An extruded rope has a diameter of approx.
It is 15/16 inches (approx. 23mm) and has 1 rope.
The spacing between the cutting lines along the center line of 1 is 1 3/8 inches (approximately 34 mm). Dough pieces formed under these conditions are substantially circular, approximately 1
1/8 inch long, 1 1/4 inch wide and 3/4 inch long
mm). These dough
When baked, the pieces have a diameter of approximately 2 inches (51 mm) and a center thickness of approximately 3/8 inch (9 mm). The circular central orifice of die 20 allows the use and extrusion of core material containing large discrete particles, such as tyokolate chips.

In Figures 6-9, a set of blades 37, 38 are shown moving downwardly through the extruded rope 11 to form a dough piece and seal the cut end of the rope. . As the blade descends to tighten the extrusion rope (Figure 6), the rope flows outward along the concave surface of the blade (Figure 7). blade 3
The blunt edges of 7 and 38 press downwardly against the top of the outer tube 25 and displace the core portion 24. The upper part of the outer tube 25 is thus pushed into the lower part of the tube, and the tube 25 itself is attached to the belt 3 defined by the blades 37, 38.
3 along two curved bands. The tube 25 pushes out the newly formed dough piece 51 by means of the region 55 and the rope 11
is cut within the sealed area so as to separate it from the sealed end 56 of.

As can be seen in Figures 2 and 9, the sealed end 56 of the extruded rope is flattened and flared laterally to give the rope end a bulge in plan view. In Figure 2, the cutting blade is kept on top of the rope before lowering. To the right of the blade there is a sealed end 56 of the rope, a formed dough piece and the blade 3 as it is lowered.
There lies a triangular waist piece 57 representing the edge of the rope 11 caught between the faces 52 of 7 and 38.

The waste piece 57 must be removed before the dough piece enters the oven. If this is not done, the dough pieces and waste pieces will spread out and stick together during baking, resulting in an oddly shaped product.

The transition mechanism 16, as shown in FIGS. 1 and 3, includes a driven shaft 59 and a series of flat edged wheels 60 mounted for rotation therewith. Each of the foils 60 is aligned with each row of dough pieces. The foil 60 is wide enough to support the dough piece 51 but insufficiently wide to carry the waste piece 57. Therefore, the dough pieces move smoothly from the conveyor 12 to the conveyor 17, but the waste pieces fall into the waste receiver 61. Conveyor 17 is driven at a greater speed than conveyor 12, creating a greater distance between the receipt of successive dough pieces, thereby increasing the spacing between the dough pieces.

Figures 10-15 show a variant of the invention in which the production of waste is reduced to negligible levels. In this embodiment, a cutter block unit 62 replaces each set of cutter blades 37,38.
As shown in FIGS. 10-14, the cutter block unit 62 has edge blades 64 parallel to the rope 11 on each side thereof and
a central blade member 65 extending across and between blades 64; Blade/member 6
5 is formed with concave surfaces 66 and 67 facing upstream and downstream, respectively.

Surfaces 66 and 67 are formed with inwardly tapered edges 69 and 70, respectively. The bottom region of the member 65 is constituted by two planes 71 and 72 that meet along the peak line 47. As seen in FIGS. 13 and 14, surfaces 71 and 72 are inclined upwardly from peak line 74 at a very shallow angle.

As the cutter block unit 62 moves downwardly relative to the pusher rope 11, the tapered edges 69, 70 and bottom planes 71, 7
2 first squeezes the core material directly below the central braid 65 of the rope 11, and then begins to squeeze the outer dough outside that area. Near the end of the downward stroke of the cutter unit 62, the edge blade 6
4 engages the surface of the cotton belt 33 and acts as a dam to prevent the dough still beneath the blade 65 from being spread across the belt 33.
At the end of the downward stroke, blade 64 sinks into cotton belt 33, causing surfaces 71, 72 to abut the surface of the belt. As a result, only a very thin dough smear (smear) 75
It will be excluded from piece 51. As a result of the applied force, these dough smears 75
It is pressed into the weave of the belt 33 and tightly adhered thereto.

As shown in FIG. 18, the dough pieces 51 manufactured according to this embodiment are transferred directly from the conveyor 12 to the conveyor 17. Waste piece 75 remains on the conveyor belt, but scraper 7
6 and falls into the waste receiver 61.

In the preferred embodiment of this variation, edge blade 64 is 1/16 inch (about 1.6 mm) thick and extends 1/32 inch (about 0.8 mm) below ridge line 74. Peak line 74 is 1/64 inch (approximately 0.4 mm) lower than the highest point of surfaces 71 and 72, ie, these surfaces intersect surfaces 69 and 70 at the edge of blade 64. At the center of blade 65, surfaces 69 and 70 each have a width of 1/64 inch (approximately 0.4 mm). Surfaces 66, 67
The curvatures and dimensions of and 69, 70 are the same as the corresponding surfaces of the cutter blades 37, 38, and the dough pieces obtained by each example are also the same. Waste Dough Smear 75 is 0.010
It is only an inch (approximately 0.25 mm) thick and therefore does not represent a significant loss. 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 embodiments of the present invention for increasing the rate of dough piece formation.

The reciprocating cutter mechanism is subjected to a considerable impact load each time the cutter die strikes the bucking plate 15. These shock loads create vibrations in the reciprocating cutter mechanism that limit the speed at which it can operate efficiently. No. 19-
The cutter block unit shown in FIG. 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 to 23, there is a circular opening 81 in the center and semicircular concave surfaces 8 facing upstream and downstream, respectively.
A cutter block unit 80 formed with 2,83 is shown. Opening 81 and concave surface 8
2,83 form a cutter blade 84 extending therebetween across the extruded rope 11.
The block unit 80 has one rope on each side.
1 is formed with an edge blade 85 running parallel to it. The bottom area of the unit 80 has four faces 8.
6, 87, 88 and 89. Face 8
6 and 87 meet along the transverse peak line 90 and are inclined 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. Opening 81 and concave surfaces 82, 83 are formed with inwardly tapered surfaces 94, 95, and 96, respectively.

Cutter block unit 80 is formed with extensions 97, 98 projecting past semicircular surfaces 82, 83 to provide an overlapping cutting pattern.

When the cutter block unit 80 moves downward with respect to the extrusion rope, first the ridge areas 90, 9
1 makes contact with the rope. Slope surface 86,8
7 and 88, 89, and tapered edge 9
4,96 squeezes the core material in the area directly below faces 86-89 of the rope 11 and then begins to squeeze 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 33 and faces 86
-89 against the belt. the result,
Only the very thin dough smear 99 will be rejected from the dough piece 51. 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 85 is approximately 1/6 inch (approximately 1.6 mm) thick and 1/32 inch (approximately 0.8 mm) below ridge lines 90,91.
mm). Peak lines 90 and 91 are joining line 9
1/64 inch (approximately 0.4mm) lower than 2. At the center of unit 80, each of surfaces 86-89 has a width of 1/64 inch (approximately 0.4 mm). opening 8
1 and semicircles 82, 84 have a diameter of 1 1/4 inches (approximately 31.7 mm). Surfaces 94-96 taper at 15 degrees.

On each stroke of the cutter block unit 80, the end of the extruded rope is cut and sealed at the concave surface 82. In the same stroke, the sealed end 56 of the rope 11 formed by the concave surface 83 during the previous stroke
From this, a dough piece is formed at the concave surface 84. On each stroke, a dough piece is formed at the central opening 81 between the sealed end of the rope and the completed dough piece at face 84.

During the downward stroke of cutter unit 80, conveyor belt 33 moves a distance equal to the spacing between two dough pieces 51. The overlapping extension 97 is formed by the dough flowing outwardly along the edge of the cutter block during the formation of the sealed end 56. It is provided to prevent the formation of dough ridges that spread laterally.

The extension 97 effectively removes such ridges, but if a ridge is formed, the extension 9
8 pulls away the ridge with the next stroke and faces 84
The dough is squeezed into the dough pieces that are formed in the dough.

24 to 26 show two circular openings 101,
A cutter block unit 100 is shown having upstream and downstream facing concave surfaces 104 and 105 at the ends thereof, respectively.
Openings 101, 102 and concave surfaces 104, 105
form three cutter blades 103 extending across the extruded rope 11 therebetween. The unit 100 is formed with edge blades 106 running parallel to the rope 11 on both sides thereof. The bottom area of the unit 100 includes six surfaces 109-114 and three peak lines 116-1.
It is composed of 18. Surfaces 109 and 110
is inclined upward from the peak line 116, and the surface 111
and 112 are tilted upward from peak line 117, and surfaces 113 and 114 are tilted upward from peak line 118. Surfaces 110 and 113 intersect along line 120, and surfaces 112 and 1 intersect along line 120.
13 intersects along line 121. opening 10
1, 102 and concave surfaces 104, 105 are each formed to have tapered surfaces 124-127.

On each downward stroke, a complete dough piece is formed at openings 101 and 102 and the end of extruded rope 11 is cut and sealed at face 104. The portion of the block from peak line 118 to surface 105 provides an overlapping section. During the downward stroke of unit 100,
The belt moves a distance equal to the distance between the two dough pieces. With each downward stroke, the sealed end 56 of the rope 11 is formed into a dough piece at the opening 102. This cutter
The operation of the 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 (approximately 1.6 mm) thick, with peak line 116
It extends to 1/32 inch (approximately 0.8 mm) below ~118. Peak lines 116 to 118 are 1/64 inch (approx.
0.4 mm) lower than the joining lines 120 and 121. At the center of unit 100, surfaces 109-114 each have a width of 1/64 inch (approximately 0.4 mm). The radius of openings 101, 102 and surfaces 104, 105 is 5/8 inch (approximately 16 mm). Surface 124-1
27 is tapered at a 15° angle.

The blades 37, 38 and cutter block units 62, 80, 100 can be assembled from parts or 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 the entire surface. It is something. As shown in Figures 16-17, in baked guts from these dough pieces, the core material is likewise completely covered by a continuous outer layer of substantially uniform thickness. .

In this specification and claims, the term "extrudate" refers to extruded material, and the term "rope" describes the continuous, uniform nature of the extrudate in the longitudinal direction. It is used with the intent, and is not intended to describe its cross-sectional shape. The term "dough" includes flour dough and other materials similar to flour dough.

The outer dough forming the tube 25 and the dough
The outer skin layer of the piece 51 is preferably made of wire.
It is a soft kutsky dough like that used for katsuto or drop kutsky. However, the invention also contemplates the use of other doughs that can be extruded by equipment of the type shown.

The inner or core material may be a different dough or any of a wide variety of other filling materials.

Embodiments of this invention are shown below.

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 steps of: successively extruding two different materials together; forming an extruded rope in which different materials are arranged to surround an inner core by an outer tube, the outer tube being of dough; placing the extruded rope on a continuously moving horizontal conveyor; Step: pushing the extrusion rope downwardly onto a conveyor along a zone extending transversely to the extrusion rope, extruding an adjacent section of extrusion rope from the zone to remove inner core material from the zone; and press the upper part of the outer tube against the lower part,
sealing the outer tube with itself along the zone and continuing extrusion of the extruded rope until the outer tube is provided along a line within the zone where it is sealed with itself; forming individual dough pieces having an inner core surrounded by an outer tube; and baking the dough pieces.

2. The method according to 1) above, wherein the different materials are different doughs.

3. A method according to 1) above, wherein the zone is curved to give the dough piece a rounded edge.

4. the extruded rope has a substantially circular cross section;
expulsion of the inner core from the zone increases the width of the interzone portion of the extruded rope;
causing deformation, and wherein the spacing of the zone along the axis of the extruded rope is sufficiently greater than the diameter of the circular extruded rope so as to result in a dough piece that is substantially circular in plan. The method described in 3).

5. The step of dividing said extruded rope into individual dough pieces is accomplished by moving a blade member downwardly relative to said extruded rope, said blade member defining said zone and each of said dough pieces comprising: A method according to 1) above, wherein the extruded rope has a blunt edge to deform the extruded rope to expel the inner core material and seal the outer tube to itself.

6. The blunt edge of the blade member has a narrow flat area at the outermost edge with respect to the dough piece being formed, and the dough piece is pushed out from the extrusion rope along the sealed section of the outer tube. The method described in 5) above, which involves separation.

7. A method according to 6) above, wherein the blade member is curved in plan view to create a rounded end in the dough piece.

8. The method according to 1) above, wherein the inner core is extruded through a round die and the inner core material contains large particles of hard nature.

9. The method according to 8) above, wherein the inner core material is a dough containing thiokolate chips.

10 A method of forming a dough piece having distinct inner and outer portions, the inner portion being wrapped by the outer portion, comprising the steps of: sequentially extruding two different materials together; forming an extruded rope in which the different materials are arranged to surround an inner core by an outer tube, the outer tube being of dough; the extruded rope being placed on a continuously moving horizontal conveyor; pressing the extrusion rope downwardly onto a conveyor along a zone that extends transversely to the extrusion rope, extruding an adjacent section of extrusion rope from the zone to remove the inner core from the zone; expelling material and pressing the top of the outer tube against the bottom, sealing the outer tube with itself along the zone, and along the line within the zone where the outer tube is sealed with itself. Continue extruding the extruded rope until it is ready to serve, forming individual dough pieces having an inner core surrounded by the outer tube.

11 The above, wherein the different materials are different doughs.
10).

12. The method according to 10) above, wherein the zone is curved to give the dough piece a rounded edge.

13 the extruded rope has a substantially circular cross section;
expulsion of the inner core from the zone increases the width of the interzone portion of the extruded rope;
causing deformation, and wherein the spacing of the zone along the axis of the extruded rope is sufficiently greater than the diameter of the circular extruded rope so as to result in a dough piece that is substantially circular in plan. 12).

14 The step of dividing said extruded rope into individual dough pieces is accomplished by moving a blade member downwardly relative to said extruded rope, said blade member defining said zone and each of said dough pieces 10) The method of claim 10, wherein the extruded rope has a blunt edge to deform the extruded rope to expel inner core material and seal the outer tube to itself.

15 The blunt edge of the blade member has a narrow flat area at the outermost edge with respect to the dough piece to be formed, and the dough piece is guided from the extrusion rope along the sealed section of the outer tube. The method described in 14) above, which involves separation.

16 The blade member is curved in plan view to create a rounded end in the dough piece.
15).

17. The method according to 10) above, wherein the inner core is extruded through a round die and the inner core material contains large particles of hard nature.

18 The method described in 17) above, wherein the inner core material is dough containing thiokolate chips.

19 Apparatus for forming dough pieces having distinct inner and outer parts, the inner part being surrounded by the outer part, comprising in combination: continuously extruding two different materials; hand,
means for forming an extruded rope, the different materials of which are arranged to provide an inner core surrounded by an outer tube; conveyor means for horizontally transporting the extruded rope; and conveyor means for horizontally transporting the extruded rope from the dough pieces. means having a blade member for forming;
and means for moving the blade member downwardly relative to the pushing rope; the blade member deforming the pushing rope so as to displace the inner core material from the zone below the descending blade; Seal it by itself;
and has a blunt edge for separating the dough piece from the extrusion rope along the sealed portion of the outer shell.

20 wherein said means for forming said dough piece comprises two curves curved in opposite directions in plan view, one of said blades forming a rounded end at the leading edge of the dough piece; 19), wherein the other one of the blades acts to form a rounded edge on the trailing edge of the dough piece.

21 wherein said extrusion means produces an extruded rope having a substantially circular cross-section, and wherein said extrusion means produces a extruded rope having a substantially circular cross-section, and said extruded rope is
The distance between the points of action on the piece is greater than the diameter of the extruded rope by an amount approximately equal to the increase in its width caused by the deforming action of the blade, so that the dough piece formed is substantially The device described in 20) above, which is round.

22 The blades are mounted back-to-back and centrally abutting to simultaneously form a rounded trailing edge of one dough piece and a rounded leading edge of a subsequent dough piece. The device described in 21) above.

23 The blade member is formed to extend transversely with respect to the extruded rope and 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. 22), wherein the blunt edge extends from the first vertical concave surface to the second vertical concave surface.

24. The device according to 23) above, wherein the blunt edge includes a tapered edge surface connecting the vertical concave surface with the surface of the region.

25. The device according to 24) above, wherein the width of the region increases in proportion to the distance separating two vertical concave surfaces.

26. The apparatus of claim 25), including 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.

27. The device according to item 26), wherein the region is formed with a ridge line extending laterally with respect to the extruded rope.

28 The blunt edge abuts a sealed section of the outer shell for separating the dough piece from the extrusion rope along the sealed section of the outer shell as the blade descends. 19) The device according to item 19), which includes a region extending through the area and reaching onto the conveyor.

29. According to 19) or 28) above, 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. equipment.

30 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 the apertures comprising:
The above, which defines a blade member between them.
29).

31 The block has a central curved opening and two opposite end openings, the central opening having a downstream facing concave surface and one of the end openings having an upstream facing concave surface. 30) above, wherein the device has only one surface, and the other has only a concave surface facing downstream.

32. The device according to claim 30), wherein the block has two curved openings each having a concave surface facing upstream and downstream.

33. The device according to 31) above, wherein the block has a concave surface at its upstream facing end.

34. The device according to claim 33, wherein the block has a concave surface at its downstream facing end.

Effects of the Invention As can be seen from the foregoing, according to the present invention, baked meats and dough pieces having a core of one material surrounded by an outer layer of another material are conveyed on a horizontal conveyor. By dividing continuously extruded concentric extruded ropes, an improved method and apparatus is provided for manufacturing in a rapid and efficient manner.

[Brief explanation of the drawing]

FIG. 1 is a schematic, partially cutaway side view of the device according to the invention, and FIG. 2 is a plan view taken along line 2--2 in FIG. 1, showing various divisions. FIG. 3 is a plan view of the conveyor transfer mechanism shown in FIG. 1 with the rubber web removed to show the extrusion rope in stages; FIG. 4 is a top view of the conveyor transfer mechanism shown in FIG. 5 is a sectional view taken along line 5--5 in FIG. 2, showing the knife blade in section; FIG. 6 is a sectional view taken along line 5--5 in FIG. FIG. 7 is a longitudinal cross-sectional view of the extruded rope and knife showing the effect of the knife on the extruded rope; FIG. 7 is a cross-sectional view taken along line 6-6 in FIG. Drawings, FIG. 8 is a longitudinal sectional view similar to FIG. 6 showing the completion of the dividing work, and FIG. 9 is a line 9-9 in FIG.
Another drawing, FIG. 10, showing the final effect of the knife on the extruded rope in a cross-sectional view along FIG.
1 is an elevational view taken along line 11-11 in FIG. 10, FIG. 12 is an elevational view taken along line 12-12 in FIG. 10, and FIGS.
15 is a plan view of a fired shoe made according to the present invention, and FIG. 16 is a cross-sectional view of the modified cutter taken along lines 13-13 and 14-14 in FIG. 15, FIG. 17 is a cross-sectional view taken along line 17-17 of FIG.
FIG. 8 is an elevational view of a conveyor transition configuration used with the modified cutter shown in FIGS.
9 is a top plan view similar to FIGS. 2 and 10 of another modified cutter structure, and FIG. 20 is a top plan view similar to FIGS.
The bottom view of the cutter structure shown in Figure 21 is as follows:
20 is a cross-sectional view taken along line 21-21, and FIG. 22 is a cross-sectional view taken along line 22-22 of FIG.
3 is a partially enlarged view of FIG. 21, FIG. 24 is a top plan view of another modified cutter structure, and FIG. 25 is a partial enlarged view of FIG.
FIG. 24 is a bottom view of the cutter structure, and FIG. 26 is a cross-sectional view taken along line 26--26 of FIG. 25. 10...Extrusion machine, 11...Extrusion rope, 1
2... Conveyor, 14... Reciprocating cutter mechanism, 1
5... Packing plate, 16... Transition foil mechanism, 17... Second conveyor, 19... Die block, 20... Concentric extrusion die, 21
...Inner port, 22...Outer port, 24...
Core part, 25... Outer tube part, 26, 30
... Extrusion screw, 27, 31 ... Feeding roll, 29, 32 ... Hopper, 33 ... Conveyor belt, 34 ... Vertical plate member, 35 ...
...Cross rod, 36... Die head, 37, 38...
... cutter blade, 39 ... slide block, 40 ... vertical slot, 41 ... rubber web, 42 ... supply roll, 44 ... take-up roll, 45 ... arc structure material, 46 ... bar, 45
A, 46A... Rod, 47... Pillow board, 49...
Cutter Dai, 50, 66, 67, 82, 8
3,104,105...concave surface, 51...doe
Piece, 52...Convex surface, 55...Region (land), 56...Seal end, 57...Waste piece, 59...Driven shaft, 60...Flat edge foil, 61...Waste receiver ,62,80,1
00...Cutter block unit, 64,
85, 106... Edge blade, 65... Center blade, 69, 70... Edge, 74, 91, 11
6 to 118... Peak line, 71, 72... Bottom plane,
75,99...dough smear, 76...scraper, 81,101,102...circular opening, 8
4,103...Cutter blade, 86~8
9,109-114...Area configuration surface, 94-9
6,124-127...Tapered edge surface, 9
7, 98... Extension part, 120, 121... Joining line.

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: forming an extruded rope in which the different materials are arranged to surround an inner core by an outer tube, the outer tube being of dough; the extruded rope being continuously moved; placing it on a horizontal conveyor; pushing the extrusion rope downwardly onto the conveyor along a band extending transversely to the extrusion rope; pushing an adjacent section of extrusion rope out of the zone; expelling inner core material from the zone, pressing the top of the outer tube downwardly to seal the outer tube with itself along the zone, and further sealing the outer tube with itself along the zone; continuing extrusion of the extruded rope until disposed along a line in the zone to form individual dough pieces having an inner core surrounded by the outer tube; and firing the dough pieces. . 2. A method of forming a dough piece having distinct inner and outer portions, the inner portion being enclosed by the outer portion, comprising the steps of: successively extruding two distinct materials together; forming an extruded rope in which the dissimilar materials are arranged to surround an inner core with an outer tube, the outer tube being of dough; transporting the extruded rope on a continuously moving horizontal conveyor; pushing the extrusion rope downwardly onto a conveyor along a band that extends transversely to the extrusion rope, extruding adjacent sections of extrusion rope from the zone inwardly; expelling the core material and pressing the top of the outer tube downwardly, sealing the outer tube with itself along the zone, and at a line within the zone where the outer tube is sealed with itself. Continuing extrusion of the extruded rope until it is applied along the line to form individual dough pieces having an inner core surrounded by the outer tube. 3 Apparatus for forming dough pieces having distinct inner and outer parts, the inner part being wrapped by the outer part, comprising in combination: Extrude and
means for forming an extruded rope, the different materials of which are arranged to provide an inner core surrounded by an outer tube; conveyor means for horizontally transporting the extruded rope; and conveyor means for horizontally transporting the extruded rope from the dough pieces. and means for moving the blade member downwardly relative to the extrusion rope; the blade member causing the extrusion rope to move the inner core material under the descending blade. Transform it to drive it out of the band;
The outer shell seals with itself; and the dough
It has a blunt edge to separate the piece from the extrusion rope along the sealed portion of the outer shell.