RU2262236C2 - Method for mass production of bread with cavity - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves kneading components; providing first fermentation of kneaded dough; forming dough so as to provide cavity therein; performing second fermentation of bread with cavity and baking in oven. During forming process, dough sheet is folded into two parts so as to place it onto bottom and top of forming structure. Dough sheet is continuously cut at both sides of forming structure by means of knife for producing of dough with cavity, with forming structure being arranged between dough and cavity. Resultant dough is fermented in concave pan having depth of 10-25 mm for rendering desirable shape to bread with cavity during second fermentation procedure.

EFFECT: simplified mass production of bread, reduced rejection, and decreased production costs.

6 cl, 6 dwg

Description

The present invention relates to a method for the industrial production of bread with a cavity, and more specifically to a method for manufacturing bread with a cavity on an industrial scale by folding the dough sheet in half, placing between two halves of the molding structure, cutting the dough with a knife on both sides of the molding structure and repeating this production process.

Traditional hamburger bread usually has the disadvantage that (i) the toppings placed between the slices of bread can easily fall out and become dirty, and (ii) the toppings can be squeezed out during meals because the hamburger has open edges. Korean Patent Application No. 2001-1893 (the applicant) describes a bread with a cavity and a method for making it, while the claimed bread is convenient to manufacture and use, allows to fill the filling with different products and increases the value of the products due to the unique shape of the cavity.

The method for producing bread with a cavity according to Korean application 2001-1893 involves the steps of placing a dough sheet on the bottom and on top of a cavity shaped structure and cut the sheet with a knife having the same shape and slightly larger than the forming structure in order to preserve cavity shape inside the workpiece. However, if the cross section of the dough, having a certain shape and size, is wide and with a complex configuration, then certain problems arise, consisting in the high probability of obtaining unsatisfactory results in the cutting process due to the inherent viscosity and elasticity of the test, which leads to an increase in production costs, associated with the complexity of equipment and difficulties in ensuring the continuity of the process.

In addition, when the dough obtained by the above method is subjected to a second fermentation on a flat baking sheet, due to volume expansion during this fermentation, it is not possible to obtain bread with a standard cavity shape.

Accordingly, the present invention is the creation of bread with a cavity of a standard form. Another objective of the invention is the creation of a method for the industrial production of bread with a cavity by optimizing the errors associated with the molding process, which is the most important process in the production method.

The present invention provides a method for producing bread with a cavity, which kneads the ingredients in a suitable proportion, first fermenting the kneaded dough, molding the dough to form a cavity, second fermenting the molded dough and baking it in the oven, the dough sheet being folded to form this dough sheet onto bottom and top of the molding structure, and the dough sheet is continuously cut with a knife on both sides of the molding structure to obtain a dough with a cavity, with a molding structure between the dough and the floor learned dough with a cavity is fermented in a concave baking sheet with a depth of 10-25 mm to obtain the desired shape of the finished bread with a cavity after the second fermentation.

Instead of folding the dough sheet, you can lay one dough sheet on top of the molding structure, and the second dough sheet on the bottom of the molding structure so that they touch on the back side, while the touch area is sealed (sealed) during fermentation by organic bonding. Then the dough sheet is cut with a knife. Both cut sides are slightly sealed by the pressure applied during cutting, and achieve complete sealing during subsequent fermentation. The other contact area, which is not affected by pressure, is slightly crimped with a roller, if required.

The dough with the incompletely sealed cavity is completely sealed during further fermentation on a concave baking sheet due to organic bonding and volume expansion.

The following describes only the method of folding the dough sheet to avoid repetition.

In the process of forming a dough with a cavity on the dough sheet, several forming structures are placed at equal intervals along the length of the sheet. The dough sheet is folded (bent in half) so as to cover the forming structure and for a certain period continuously cut the folded dough in the same direction with a knife.

Since during the accumulation of small errors associated with the repetition of operations over a long period, or due to violation of equal intervals between the forming structures, a malfunction in the molding process and / or interruption of the continuous process can occur, it is preferable to control the knife connected to the sensor for stable and correct operation .

The molding structure for shaping the cavity has a rounded shape of the edge connecting the lower and lateral surfaces, and perpendicular to the wall of one side to provide a standard hole.

The knife for cutting both sides of the dough sheets preferably has a straight or Y-shaped split end.

The bread with a cavity obtained by the method described above according to the invention has an outer surface having an open area in front and surrounding it, as well as a sealed area at the back. The outer surface of the bread with the cavity may have an oval section, the width of which exceeds the height for ease of consumption, and the junction of both sides and the bottom can be rounded. In addition, the outer outer surface of the cavity has a uniform thickness of 8 to 15 mm.

The following is an illustrative description of the present invention with reference to the accompanying drawings, in which:

Figa-1d are schematic views of a method for the production of bread with a cavity according to the invention.

Figure 2 is a sectional view of another example of a knife used in a method for producing bread with a cavity according to the invention,

Figure 3 is a view in section of bread with a cavity according to the invention.

Positions in the drawings:

10 - test sheet

20 - forming structure

30 - cutting knife

40 - concave pan

50 - outer surface

60 - filling hole

70 - round shape

On figa-1d shows a method of continuous production of bread with a cavity. The production method according to the invention involves the steps of kneading the ingredients in suitable proportions, first fermenting the kneaded dough, molding the dough to form a cavity, second fermenting the molded dough with the cavity and baking in an oven, the molding process being adapted for automated work to ensure mass production of a standard product having the desired the form obtained using the appropriate forming structure and baking sheet during the second fermentation and baking.

As shown in FIG. 1 a, the dough sheet (10) of a certain width and length moves in the direction of its length. The sheet (10) can be fed continuously, but for convenience only part of it is shown in the drawings. The width of the dough sheet is not limited if it is sufficient to close the forming structure when the dough is bent.

As shown in FIG. 1b, cavity shaped structures (20) are placed on the dough sheet at a predetermined interval. Placement of forming structures on the test can be done manually or automatically. The lower part of the forming structure (20) is quadrangular, while the junction of the lateral and lower sections is rounded. The sealed area may become thicker during the second fermentation. Further, the forming structure (20) has a wall perpendicular to the section with the hole of the bread with the cavity, preventing excessive fermentation of the section with the hole in the second fermentation and to obtain bread with the cavity having the same shape and size.

As shown in FIG. 1c, the dough sheet (10) is folded in half so as to cover the forming structures (20) and cut with a knife (30) to obtain a dough with a cavity containing the forming structure between the dough. The knife (30) may be straight or Y-shaped at the end, as shown in FIG. In another embodiment, the knife (30) has the same shape as the lower part of the forming structure, but slightly wider to account for the thickness of the dough. The edge of the dough is trimmed with this knife and sealed at the same time by the pressure applied to the dough when cutting, even if this sealing is incomplete. The partially sealed portion is almost completely sealed during the subsequent fermentation process due to the rapid activation of the yeast and volume expansion, which leads to organic binding. The sealed portion along the cutting line is baked to obtain a bread with a cavity having the same shape and uniform composition.

In this process, the cutting is carried out after the dough sheet covers the entire upper portion of the forming structure. Even more preferably, the cutting is performed after the dough sheet covers the entire upper portion of the forming structure and is properly reduced to the shape of the forming structure by light pressure.

As shown in FIG. 1d, the sealed dough is subjected to a second fermentation in a concave pan (40) having a depth of 10 to 25 mm, preferably about 15 mm, to provide a complete cavity shape by holding this shape with an external structure within the volume expansion during fermentation.

Production is carried out automatically by cutting a sheet of dough, continuously and evenly moved in a certain position, with a straight or Y-shaped knife. The likelihood of a defect is reduced with a simple knife shape and with a small cross section of the dough. During the second fermentation of the invention, a concave baking sheet is used instead of a flat baking sheet to obtain a uniformly shaped bread with a cavity, preventing it from flattening. Thus, the invention provides bread with a cavity having a uniform portion with an opening using a forming structure having a perpendicular wall on one side, the bread having a uniform shape by using a concave pan with a depth of 10-25 mm.

As shown in FIG. 3, bread with a cavity according to the invention has a uniform thickness of the outer surface (50) and a cavity shape with an unsealed portion in the form of an opening at the top and sealed portions on the sides and bottom for introducing suitable fillings.

Further, the outer surface (50) of the cavity may have an oval section with a width greater than the height, and the inner part (60) is a slightly curved surface. The junction (70) of the lateral and lower sides is a rounded surface. This rounded surface is obtained using a rounded shape. When the dough expands during fermentation, it reaches a rounded connection of the sides of the forming structure to obtain a natural rounded surface.

This rounded surface in the joint portion has an increased thickness, thereby eliminating damage to the sealed portion when the rounded surface is stretched to introduce the filling into the cavity through the hole.

When using a straight knife, most suitable for mass production, the outer surface has a rectangular shape, but the end side opposite the hole is curved.

For example, if you want to get a little curvature, this requires a smooth curvature of the concave pan at its end, opposite the hole, so that during the second fermentation of the dough, it will expand along this smooth curve. If stronger curvature is desired, it is necessary to give the molding structure a corresponding shape at its opposite end opening, the concave baking sheet having a shape similar to the shape of the molding structure but with a larger width to allow the dough to expand during the second fermentation. In addition, in this embodiment, it is preferable to use a knife having a Y-shape, rather than a straight knife.

The bread with a cavity according to the invention has a smooth curvature of the upper surface and a flat lower surface. However, if required, a smooth curvature can be imparted to the lower surface due to the convex and concave lower surface of the forming structure and the concave baking sheet.

It is preferable to have a uniform outer surface with a thickness of 8-15 mm, providing enough space for the introduction of the filling without damaging the bread.

EFFECT OF THE INVENTION

As described above, the present invention provides a bread with a cavity and a method for its manufacture, comprising bending the dough sheet in half, placing inside the bent halves of the sheet of the forming structure, continuously cutting the bent sheet of dough on both sides of the forming structure to form bread with the cavity and baking bread with the cavity in a concave bread-shaped baking sheet. The invention provides certain advantages, which are simplicity of manufacture on an industrial scale while reducing the amount of rejects, production costs and improving the products due to its standardization.

Claims (6)

1. A method of manufacturing bread with a cavity for mass production, comprising kneading the ingredients in suitable proportions, first fermenting the kneaded dough, molding the dough to form a cavity, second fermenting the dough with the cavity and baking in an oven in which, when molding, the dough sheet is folded in half so that place the dough sheet on the bottom and on top of the forming structure, the dough sheet is continuously cut on both sides of the forming structure with a knife to provide a test with a cavity, with a forming structure between the dough and Acquiring the dough is fermented with a cavity in the concave pan having a depth of 10-25 mm, to give a test cavity with the desired shape at a second fermentation. 2. The method according to claim 1, in which two dough sheets having a width slightly greater than the width of the molding structure, are placed on the top and bottom of the molding structure during molding, the dough sheet is continuously cut on both sides of the molding structure with a knife to provide a dough with a cavity , with a forming structure between the dough and the resulting dough with a cavity is fermented in a concave pan to form a dough with a cavity of the desired shape during the second fermentation. 3. The method according to claim 1, in which several forming structures are placed on a dough sheet having a certain width and continuous in the length direction, and when forming the dough sheet is continuously cut with a knife that works periodically at regular periods. 4. The method according to claim 1 or 3, in which the forming structure used to form the cavity has a smooth curvature at the edge connecting the upper and three side surfaces, a rounded shape at the edge connecting the lower and side sides and the wall perpendicular to the other side, not being the three indicated side surfaces, to form a flat and standard hole. 5. The method according to claim 1 or 3, in which the knife has a straight or Y-shaped, divided at the end of the form. 6. The method according to claim 1 or 2, in which the dough with a cavity is fermented and baked on a concave baking sheet with a recess having the form of bread with a cavity and a depth of 10-25 mm to give a complete shape and production of standard bread with a cavity.

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