WO2012049686A1 - Auto-introduction, auto-dosage pour mélangeur continu pour la préparation efficace d'une pâte de haute qualité pour l'industrie de la boulangerie - Google Patents

Auto-introduction, auto-dosage pour mélangeur continu pour la préparation efficace d'une pâte de haute qualité pour l'industrie de la boulangerie Download PDF

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Publication number
WO2012049686A1
WO2012049686A1 PCT/IN2010/000681 IN2010000681W WO2012049686A1 WO 2012049686 A1 WO2012049686 A1 WO 2012049686A1 IN 2010000681 W IN2010000681 W IN 2010000681W WO 2012049686 A1 WO2012049686 A1 WO 2012049686A1
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WO
WIPO (PCT)
Prior art keywords
auto
continuous mixer
fed
flour
cream
Prior art date
Application number
PCT/IN2010/000681
Other languages
English (en)
Inventor
Albert A. Miranda
Albert Joel Miranda
Original Assignee
Miranda Albert A
Albert Joel Miranda
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Miranda Albert A, Albert Joel Miranda filed Critical Miranda Albert A
Priority to PCT/IN2010/000681 priority Critical patent/WO2012049686A1/fr
Publication of WO2012049686A1 publication Critical patent/WO2012049686A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/003—Plant; Systems, i.e. flow charts or diagrams
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/006—Methods
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
    • A21C1/065—Worm or screw mixers, e.g. with consecutive mixing receptacles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
    • A21C1/142—Feeding mechanisms, e.g. skip lifting mechanisms
    • A21C1/1425—Feeding mechanisms, e.g. skip lifting mechanisms for feeding in measured doses

Definitions

  • the disclosures made herein relate generally to Auto feeding, Auto dosing to continuous mixer, for efficiently making high quality dough for bakery products like biscuit, cake, Swiss roll and cream of different flavor for cream biscuits.
  • An automatic dough- processing apparatus which includes a vertical assembly constituted by a tubular processing chamber whose upper end communicates with a metering tube of enlarged diameter to which flour is supplied. Coaxially mounted within the assembly is a rotating shaft having a main screw section of uniform diameter operating within the chamber and a conical valve section operating within the tube. Slid able within the metering tube is a ring which surrounds the valve section to define an annular valve orifice, the ring being axially shift able by an adjusting element to set the size of the orifice.
  • the flour admitted into the chamber by the metering tube is hurled by the main screw section against the inner wall of the chamber to create a thin flour film thereon which is bombarded by the solution to form a paste, the paste being then kneaded.
  • a food preparation method for teething rusks includes the steps of mixing flour (10), yeast (11) and water (12) in a mixer (13) to form a "well-developed" dough (100).
  • the dough (100) passes through a kneading machine (14) sheeting machine (15) and is allowed to "rest” on a resting conveyor (16).
  • a cutting machine (17) cuts the dough (100) into strips (101) and the fingers of dough (102), the fingers (102) being proved in a prover (18) before being at least partially baked in an oven (19).
  • the baked rusks (200) are conditioned under controlled heat and humidity conditions in a conditioner (20) before being allowed to cool in the packing room (21) and packed in packaging machine (22) for distribution and sale.
  • a conditioner (20) for distribution and sale.
  • the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to bypass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon.
  • the invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate.
  • the present invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to provide a resulting reduced digestible carbohydrate food containing a viscosity-building component that contributes to the formation of a viscous intestinal chyme that can inhibit or prevent digestion of the digestible carbohydrate and can inhibit adsorption of digestion products of digestible carbohydrates in the small intestine.
  • Dough developer and conditioner products especially adapted to the bakery trade are prepared from whey protein concentrates obtained by particular membrane filtration processes to remove lactose and mineral salts.
  • Natural dough conditioners and developers are prepared by mixing the whey protein concentrates with a gluten activating agent from the group of edible sulfhydryl reducing substances (cysteine, glutathione and sulfite salts).
  • Complete or "total" dough conditioners are prepared by blending the whey protein concentrates with dough conditioning agents selected from the general group of edible fatty acids surfactants (mono/diglycerides-, ethoxylated monoglycerides-, and polyoxyethylene sorbitan derivatives- of long chain fatty acids; sodium and calcium stearoyl lactylates) and drying or solidifying the blends to produce free-flowing protein concentrates possessing emulsifying and dough conditioning properties.
  • Such total dough conditioners can be used as is, or including one of the edible sulfhydryl reducing substances.
  • the protein content possesses an unexpectedly high degree of sulfhydryl activity in the form of active available ⁇ SH groups, thus enabling such products to be effectively employed in dough development and conditioning reactions in various bakery processes.
  • batch mixing process is used for making dough in bakery industry. But we have a process which will eliminate all the disadvantages of the batch mixing process and introduce continuous mixing with auto dosing, auto feeding system by which the dough will be made available continuously to the production unit in the exact quantity required as per the quality norms prescribed.
  • Machine is automated by using invented auto dosing system. Hence manual operation is eliminated.
  • Connected load is 7.5 to 15 KW.
  • Automation eliminates complex human supervision by taking full control over the operations of the mechanized equipment and provides a consistent and thorough process control through the well built process program and the instruction built in the system. Automation eliminates complex human supervision, human error as well as constant human training due to staff turnover and retirement.
  • continuous mixer can control the organolaptic quality of the dough which guarantees very precise mixing, unparalleled consistency and uniform dispersion of the entire ingredient (like liquid. Solid, powder, high viscose, syrup thereof) and increased productivity.
  • the inventor has invented Auto feeding, Auto dosing to continuous mixer, for efficiently making high quality dough for bakery industry. Which has some unique features like accurate dough formation, very accurate automatic dosing and automatic feeding system, Continuous output control, No vaporization due to the closed system. Quality and consistency of the product are maintained throughout. Machine is designed in such a manner as to make operation very easy. Space required for installation is very less. Due to the cylindrical shape of this machine; it is very easy to open and clean it unlike in the batch making. It maintains the hygienic rules for the food industry.
  • Figure 1- It is a front plan view of the invention showing flow sheet of process for making dough, solid stream, flour and liquid is creamer.
  • Figure 2- It is a front plan view of the invention showing display of better performance of incremental weighing and feeding.
  • this invention is based on auto feeding, auto dosing to continuous mixer, for efficiently making high quality dough for bakery industry.
  • the mechanism is as follows-
  • Creamer in which the cream is made up by agitation.
  • This cream is then fed in to a tank which is mounted on load cells to ascertain the exact weight of the cream to be pumped out.
  • the cream in this tank is circulated through pipe lines and when the cream is to be fed in to the continuous mixer, the valve fixed above the continuous mixer is opened and the cream is fed in to the continuous mixer in the exact quantity as required.
  • the cream mass is determined by a mass flow meter fixed on the pipe line.
  • flour Another ingredient is flour which comes from the flour handling system and is fed to the flour cyclone. From the flour cyclone, small quantities of flour are fed in to an augur feeder. From the augur feeder, the flour is fed through a screw system in to a weighing pan mounted on load cells , to determine the weight of the flour to be fed in to the continuous mixer.
  • pre blending of the cream and the flour takes place in the pre- blending section of the machine.
  • the dough thus made is then kneaded for consistency, elasticity thereof in the kneading section inside the cylinder.
  • the whole process of pre- blending and kneading the dough is achieved by mechanism of horizontal screws inside the cylinder of the continuous mixer.
  • the finished dough is then unloaded on conveyor and fed to production line continuously.
  • each stage of the operation from the feeding of materials into the creamer and feeding of flour and then the mixing of these in the continuous mixer is controlled by PLC (Programmable logical control).Data for these various operations are fed into the PLC.Therefore accurate feeding and proper mixing are achieved.
  • Auto dosing is an automated system of feeding the equipment with liquid products. Automatic ingredients conveying, weighing & filling in the mixer as per batch capacity. Ingredients are stored in silos and then dosing is done automatically directly into the mixers it is the ideal way to ensure the correct calibrated dose at the right time every time. Benefits of automatic dosing: ADVANTAGES OF CONTINUOS MIXER WITH NEW AUTO DOSING SYSTEM

Abstract

La présente invention est basée sur l'auto-introduction, l'auto-dosage pour un mélangeur continu pour la préparation efficace d'une pâte de haute qualité pour l'industrie de la boulangerie. Le mécanisme est comme suit. Un matériau pré-pesé, tel que du sucre, de la poudre de lait, des produits chimiques, des conservateurs et des liquides, tels que de la lécithine, du glucose de malt, de l'eau et du sirop de sucre inverti, qui entrent dans la fabrication de la pâte, sont introduits dans une machine de crémage appelée crémier dans lequel la crème est fabriquée par agitation. Cette crème est ensuite introduite dans un réservoir qui est monté sur des cellules de pesage pour déterminer le poids exact de la crème à pomper. La crème dans ce réservoir est amenée à circuler à travers des conduites et, lorsque la crème est introduite dans le mélangeur continu, la soupape fixée au-dessus du mélangeur continu est ouverte et la crème est introduite dans le mélangeur continu dans la quantité exacte telle qu'exigée. Avant que la crème ne soit introduite dans le mélangeur continu, la masse de crème est déterminée par un dispositif de mesure de débit massique fixé sur la conduite. Un autre ingrédient est de la farine qui provient du système d'une manipulation de farine et est introduite dans un cyclone à farine. A partir du cyclone à farine, de petites quantités de farine sont introduites dans un doseur à tarière. A partir du doseur à tarière, la farine est introduite à travers un système à vis dans une trémie conique à laquelle sont fixées des cellules de pesage (plateaux de pesée) pour déterminer le poids de la farine à introduire dans le mélangeur continu. Dans le mélangeur continu, un pré-mélange de la crème et de la farine a lieu dans la section de pré-mélange de la machine. La pâte ainsi préparée est ensuite pétrie pour une consistance et une élasticité de celle-ci, dans la section de pétrissage à l'intérieur du cylindre. L'ensemble du processus de pré-mélange et de pétrissage de la pâte est accompli par un mécanisme de vis horizontales à l'intérieur du cylindre du mélangeur continu, dans cette invention, chaque étape de l'opération de l'introduction de matériaux dans le crémier et l'introduction de farine puis au mélange de ceux-ci dans le mélangeur continu étant commandée par PLC (commande logique programmable). Des données pour ces différentes opérations sont introduites dans la PLC. Par conséquent, une introduction précise et un mélange correct sont obtenus. L'invention a une conception polyvalente pouvant être appliquée à de multiples produits de type boulangerie, tels que des biscuits, des chocolats, des confiseries, des produits laitiers et des desserts.
PCT/IN2010/000681 2010-10-15 2010-10-15 Auto-introduction, auto-dosage pour mélangeur continu pour la préparation efficace d'une pâte de haute qualité pour l'industrie de la boulangerie WO2012049686A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/IN2010/000681 WO2012049686A1 (fr) 2010-10-15 2010-10-15 Auto-introduction, auto-dosage pour mélangeur continu pour la préparation efficace d'une pâte de haute qualité pour l'industrie de la boulangerie

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IN2010/000681 WO2012049686A1 (fr) 2010-10-15 2010-10-15 Auto-introduction, auto-dosage pour mélangeur continu pour la préparation efficace d'une pâte de haute qualité pour l'industrie de la boulangerie

Publications (1)

Publication Number Publication Date
WO2012049686A1 true WO2012049686A1 (fr) 2012-04-19

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PCT/IN2010/000681 WO2012049686A1 (fr) 2010-10-15 2010-10-15 Auto-introduction, auto-dosage pour mélangeur continu pour la préparation efficace d'une pâte de haute qualité pour l'industrie de la boulangerie

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109471399A (zh) * 2017-09-07 2019-03-15 柳州市豪杰特化工机械有限责任公司 一种带计量连续上下料系统和方法
CN112931548A (zh) * 2021-03-15 2021-06-11 桂林市农业科学研究中心 一种防腐型桑叶面条制备工艺及其制备装置
CN114035530A (zh) * 2022-01-12 2022-02-11 江苏中力自动化科技有限公司 全闭合式润滑油智能调和成套设备

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3566807A (en) * 1967-10-06 1971-03-02 Spillers Ltd Processes for making bread
WO1995010969A1 (fr) * 1993-10-22 1995-04-27 The Andersons Appareil et procede de panification
US5458415A (en) * 1993-03-29 1995-10-17 B. F. E. Limited Apparatus for making bread

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3566807A (en) * 1967-10-06 1971-03-02 Spillers Ltd Processes for making bread
US5458415A (en) * 1993-03-29 1995-10-17 B. F. E. Limited Apparatus for making bread
WO1995010969A1 (fr) * 1993-10-22 1995-04-27 The Andersons Appareil et procede de panification

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109471399A (zh) * 2017-09-07 2019-03-15 柳州市豪杰特化工机械有限责任公司 一种带计量连续上下料系统和方法
CN112931548A (zh) * 2021-03-15 2021-06-11 桂林市农业科学研究中心 一种防腐型桑叶面条制备工艺及其制备装置
CN114035530A (zh) * 2022-01-12 2022-02-11 江苏中力自动化科技有限公司 全闭合式润滑油智能调和成套设备

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