RU48704U1 - DEVICE FOR PRODUCTION OF PRODUCTS FROM TEST WITH A CAVITY FOR STARTING - Google Patents

Abstract

The utility model relates to the food industry, namely, equipment for the manufacture of dough products with a filling cavity. The device comprises rod-shaped holders for dough pieces made of a material with low thermal conductivity, and a horizontal base plate with landing slots for vertical installation of holders placed rotatably inside the baking chamber. Each of the holders has a through longitudinal channel for air passage. Rod-shaped holders may have a cylindrical or prismatic shape. The rod-shaped holders are expediently performed with rounding in the upper part. In a preferred embodiment, the rod-shaped holders have a leg in the lower part for placement in the landing socket of the base plate with a diameter smaller than the diameter of the holder. The leg of the holder can be made with a recess. Rod-shaped holders are preferably made of wood. Through vertical channel, it is advisable to perform with the expansion and formation of an air cavity in the Central part of the holder. The outer surface of the holder may be coated with a material with release properties, for example, have a foil coating. The holders can be made with an outer diameter of 2-4 cm and a height of 10-20 cm. The technical result is the possibility of simultaneously baking several (20-50 pcs.) Dough products in the form of a cup with a filling cavity, the inner part of the walls of which is boiled with steam the effect retains a certain elasticity inherent in products from yeast-free dough. At the same time, a crusty crust forms on the outside of the cup during baking, providing an aesthetic appearance and preserving the shape of the product. The finished product is easily removed without damage from the holder due to the through channel for the passage of air and the presence of residual non-evaporated water between the inner wall of the product and the holder.

Description

The proposed utility model relates to the food industry, namely, equipment for the production of dough products with a filling cavity.

The prior art device for the production of hollow dough products, in which one or more strips of dough before baking is wound on a hollow body, which is a metal sheet rolled up in the form of a cylinder. Dough cut into strips is wound onto this shape in a spiral. The dough-wrapped mold is placed in a baking chamber and baked. The ends of the mold are open, and during baking, hot air passes through the mold cavity (DE 3833394, 04/12/1990).

A device for the production of hollow items from pita bread containing a tunnel baking chamber with loading and unloading windows located on the bottom and installed therein with the possibility of reciprocating movement of the rotary devices, on the inside of which are mounted pods of volumetric configuration with the possibility of installing forms on them for planting dough pieces (RU 36758 U1, 2004).

This device is the closest in purpose and design to the proposed utility model.

The disadvantages of this device include the fact that the dough pieces placed in the baking chamber during the baking process remain motionless and are subjected to uneven heating (products that are close to the heating elements experience overheating, and those located at a distance - vice versa), which

necessitates control of the baking process by the manufacturer. This also necessitates the use of locking and clamping mechanisms for loading and unloading separately for each of the baked products.

The problem solved by the claimed utility model is to create a device for the production of hollow dough products, the use of which provides simple simultaneous loading, baking and unloading of products from the baking chamber, the device of which provides uniform heating of all baked products. In addition, the original design of rod-shaped holders of dough pieces allows you to make a new type of fast food product - a cup of yeast-free dough baked on the outside and boiled inside due to the resulting steam effect.

The task is achieved by using a device for the production of dough products with a filling cavity, containing rod-shaped holders for dough pieces made of a material with low thermal conductivity, and placed with the possibility of rotation inside the baking chamber of a horizontal base plate with landing slots for vertical installation of holders, which has a through longitudinal channel for air passage.

Rod-shaped holders may have a cylindrical or prismatic shape.

The rod-shaped holders are expediently performed with rounding in the upper part.

In a preferred embodiment, the rod-shaped holders have a leg in the lower part for placement in the landing socket of the base plate with a diameter smaller than the diameter of the holder.

The leg of the holder can be made with a recess.

Rod-shaped holders are preferably made of wood.

Through vertical channel, it is advisable to perform with the expansion and formation of an air cavity in the Central part of the holder.

The outer surface of the holder may be coated with a material with release properties, for example, have a foil coating.

Holders can be made with an outer diameter of 2-4 cm and a height of 10-20 cm.

The technical result achieved by the proposed utility model is the ability to simultaneously bake several (20-50 pcs.) Dough products in the form of a cup (with a filling cavity) whose inner part, boiled by the steam effect, retains a certain elasticity inherent in yeast-free dough products . At the same time, a crusty crust forms on the outside of the cup during baking, providing an aesthetic appearance and preserving the shape of the product. The finished product is easily removed without damage from the holder due to the through channel for the passage of air (there is no “suction” effect) and the presence of residual non-evaporated water between the inner wall of the product and the holder (“lubrication” effect).

Thus, the claimed device allows you to make a fast food product, traditionally including a dough product and filling (a cup of freshly baked dough with a filling of the choice of the consumer - salads, meat or fish products, desserts, etc.) ready to eat without use cutlery. When used, the cup does not get dirty in hands, practically does not crumble, when filled with a liquid component it does not soak, its contents do not leak and are not squeezed out. The use of this product is simple and aesthetic.

The drawing shows an example embodiment of a device for the production of dough with a cavity for the filling.

A device for the production of dough products with a filling cavity contains rod-shaped holders 1 for dough pieces 2 with a through longitudinal channel 3. A horizontal base plate 4 with landing slots 5 for vertical installation of holders. The holders may have a rounding 6 in the upper part, a leg 7 with a recess 8, an air cavity 9 in the central part of the holder and a coating of material with release properties (not shown). In a preferred embodiment, the holders are made of wood.

The device operates as follows. A layer of yeast-free dough is applied to the surface of the holder by any known method (for example, by rolling) and a cup with a bottom is formed from it.

To make the dough, the following recipe can be used. For one kg of flour, 50 g of sugar, 3 teaspoons of salt, 6 tablespoons of pure olive oil, 2 eggs, 250 g of skim milk, 250 g of boiled water are added. Knead the dough, wrap it in a moisture-proof film and place it in a refrigerator with a temperature of + 5 ° С. At this temperature, the dough is in the refrigerator for at least ten hours.

After applying the dough to the holder, a blank is obtained in the form of a cup of dough that fits snugly against the rod-shaped wooden holder.

The outer part of the cup from the dough is covered with egg white and wrapped with baking paper. Then the workpiece is placed in the freezer for deep freezing at a temperature of minus 5-7 ° C. Egg white, hardening, creates a membrane such as a moisture-proof film. In the freezer, the workpiece can be stored for up to 30 days.

Before baking, the workpieces are removed from the freezer and inserted with the lower parts of the rod-shaped wooden holders into

landing nests on a horizontal base plate. A plate with preforms is placed in a baking chamber and baked at a temperature of about 300 ° C. The stove rotates while air convection is provided in the oven.

During baking, the temperature created in the baking chamber quickly warms up and dries the outer part of the dough layer. At the same time, the holder made of a material with low thermal conductivity practically does not heat up, as a result of which the adjacent dough layer heats up much less than the outer layer, while the water included in the test, enclosed between the inside of the cup adjacent to the holder and a moisture-proof coating, arising as a result of treatment with egg white on its outer part, turning into a vaporous state does not evaporate outside, but steams the product.

The total baking time is 2-3 minutes. The plate with the finished products is removed from the baking chamber and the cups from the dough are removed from the rods. Dough products with a filling cavity are ready for use.

In the hollow part of the cup, various fillers can be placed at the request of the consumer. The height of the cup can be from 100 to 200 mm. The inner diameter of the cup is from 15 to 40 mm.

The advantage of the proposed device is that the baked product acquires a specific structure that ensures shape stability, low adhesive properties and an aesthetic appearance of the resulting dough cup.

Claims (10)

1. Device for the production of dough products with a filling cavity, containing rod-shaped holders for dough pieces made of material with low thermal conductivity, and placed with the possibility of rotation inside the baking chamber of a horizontal base plate with landing slots for vertical installation of holders, each of which has through longitudinal channel for air passage. 2. The device according to claim 1, characterized in that the rod-shaped holders have a cylindrical shape. 3. The device according to claim 1, characterized in that the rod-shaped holders have a prismatic shape. 4. The device according to claim 1, characterized in that the rod-shaped holders are made with rounding in the upper part. 5. The device according to claim 1, characterized in that the rod-shaped holders have a leg in the lower part for placement in the landing socket of the base plate with a diameter smaller than the diameter of the holder. 6. The device according to claim 5, characterized in that the leg of the holder is made with a recess. 7. The device according to claim 1, characterized in that the rod-shaped holders are made of wood. 8. The device according to claim 1, characterized in that the through vertical channel is made with the expansion and formation of an air cavity in the Central part of the holder. 9. The device according to claim 1, characterized in that the outer surface of the holder is made of a coating of a material with release properties. 10. The device according to claim 1, characterized in that the holders are made with an outer diameter of 2-4 cm and a height of 10-20 cm