• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    There is described a method and apparatus for making baked goods in a predetermined form, wherein a dough is baked. It is essential that the cooking and baking in a closed mold space (5) is carried out in direct succession, the dough during filling completely fills the mold space (5) under a gas displacement.
    公开号:AT512472A1
    申请号:T50024/2012
    申请日:2012-02-06
    公开日:2013-08-15
    发明作者:
    申请人:Hobel Michael Mag；Kraihamer Norbert Mag；Augendopler Peter；
    IPC主号:
    专利说明:

    1
    (38 443) II
    The invention relates to a method for the production of bakery products in a predetermined shape, wherein a dough is baked after a Gare under heat, and to an apparatus for performing the method.
    In the following, the term dough is understood to mean yeasts and sourdoughs which, in contrast to masses, have sufficient dimensional stability until the dough structure is permanently strengthened by the heat input during baking. To loosen the dough and dough pieces, so prepared for the production of baked goods dough pieces must be taken to provide sufficient carbon dioxide for pore formation, for example in the yeast fermentation by splitting simple sugars or sourdoughs by lactic acid bacteria and yeasts can. Baked goods from such preformed dough pieces can therefore be subjected to a baking process usually with hot air only after a cooking, which is carried out in a separate fermentation room. Due to the fermentation process and the increase in volume caused by the oven drive, the shape of the respective baked good can only be roughly specified, whereby a finely structured surface design according to the crust-forming processes is not possible. However, the possibility of a finely structured surface design plays a decisive role, in particular in the reproduction of certain objects by baked goods.
    The invention is thus based on the object of specifying a method by means of which baked goods can be produced in a dimensionally stable manner with a finely structured surface in accordance with a predetermined shape. 2
    Based on a method of the type described, the invention solves the problem by the fact that the cooking and baking is carried out in a closed mold space in direct succession, the dough completely fills the cavity during baking under a gas displacement.
    Due to the use of a closed mold cavity, the geometric shape determined by the mold cavity can be ensured for the baked good, if it is ensured that the dough piece reaches the mold cavity through the oven drive, whereby the volume of the dough piece due to the heating of the product formed during cooking, enlarged in carbon dioxide trapped in dough pores, completely filling, which causes a complete displacement of the cavity in the mold space from the mold cavity. By applying the dough piece to the wall of the mold space, one of the surface structure of the Formraumwandung following crusting is supported with a finely textured surface, so that after the completion of the baking process and a demolding a bakery product is obtained, which is not only determined by the shape of space shape of an object exactly reproduces, but also has a finely textured surface. The prerequisite is, however, that the cooking of the dough is carried out in this mold space and therefore accounts for handling of the dough between the Gare and the baking process. The cooking can be designed differently depending on the dough guide and is terminated with the heating of the mold cavity to baking temperature. Due to the temperature control, the moisture content and the baking time can be influenced in a conventional manner on the baking result.
    In order to ensure the formation of a finely textured crust surface, care must be taken that the dough piece can lie snugly against the wall of the mold space, especially in the area of finely structured surface areas, and this system is not adversely affected by residual gas cushion trapped between the wall and the dough piece. For this reason, it is recommended to discharge the gas out of the molding space, at least in the edge regions, out of the mold space, into which the gas is displaced by the oven drive of the dough piece.
    For producing bakery products in a predetermined shape from corresponding dough pieces, a device having at least one divided mold can be used if the mold forming a closed mold space has vent openings at least in the area of depressions in the mold wall, which determine elevations of the baked product projecting over a surface area , Since in the region of depressions in the mold wall there is the danger that these depressions are closed by the dough piece before the gas is displaced from these depressions by the dough piece, vent openings are provided in the region of these wall depressions, in particular on the depression bottom, through the gas can be displaced out of the mold space to the outside, so that a full dough can be guaranteed even in the area of such depressions of the mold wall.
    For the commercial or industrial production of baked goods in the form of predetermined objects, the respective use of a plurality of molds is required, which usually consist of two moldings. In order to create advantageous handling conditions for these applications, the molded parts can have peripheral connecting flanges along their dividing plane, so that the forming tools can be clamped with the connecting flanges between two hinges connected to one another, receptacles for the individual forming tools. Under these conditions, the moldings of the filled with the dough pieces and inserted into the frame shots by closing and locking the closed frame for the goods and the subsequent baking process can be connected together, because yes the connecting flanges of the moldings on the frame with the aid of Connecting bolts and the bar strips are pressed against each other. The internal pressure load of the molds remains limited because of the gas displacement from the mold space and depends only on the kiln shoot. 4
    So that the frames do not have to be construed to be torsionally rigid, the two frames can be locked with the aid of tie bars which engage the projecting heads of the one frame associated with the other frame in the closed position passing through connecting bolts. With the help of the locking bolts held on the tie bars, the two frames are locked together not only in the closed position in a single operation at several points, but also stiffened, so that the frame itself represent a relatively lightweight construction.
    Particularly favorable conditions arise in this context, when the frame rows arranged shots for the molds and the Riegeileisten are provided to both Be each recording series. By this measure, namely, it is ensured that the two frames are each connected to each other following the recordings, so that the clamping of the connecting flanges of the moldings takes place between the two frames in the sphere of influence of the tie bars.
    If the row of racks are connected to one another with respect to a row of frames to form a frame-like actuating unit, a further handling simplification can be achieved. The two frames are always connected to one another on both sides of a recording series by the actuating unit comprising the two associated locking strips in one operation.
    Reference to the drawing, the inventive method is explained in detail. Show it
    Fig. 1 shows an inventive mold in a partially torn
    Side View,
    Fig. 2 shows the upper mold part of the mold according to Fig. 1 in a view of the inside. 5
    Fig. 3 shows a device according to the invention for producing a plurality of baked goods in a predetermined shape in a simplified plan view on a smaller scale
    Fig. 4 shows the device of FIG. 3 in a section along the line IV-IV of Fig. 3 and
    5 shows a section along the line V-V of Fig. 3rd
    The mold 1 according to FIGS. 1 and 2 has a lower and an upper mold part 2, 3, wherein these mold parts 2, 3 are each provided with a peripheral edge flange 4 in order to connect the two mold parts 2, 3 to one another to the mold 1 that forms a closed mold space 5. This mold space 5 determines a spatial form for the baked goods to be produced. In the case of the embodiment, the form space 5 represents a football modeled spatial form, but of course can be modeled on other objects. The imitated by the baked goods football should have according to the embodiment, a logo 6 in the form of a raised surface texture of the baked good. Accordingly, in the mold wall 7, preferably of the upper mold part 3, the logo 6 is provided by depressions 8 as a negative mold. These depressions 8 are provided with degassing openings 9, wherein the individual recesses 8, which are separate from one another, each have at least one degassing opening 9.
    In order to produce a baked good, for example from a yeast dough in the form of a specified by the mold 1 footballs, the prepared, with respect to its weight on the volume of the mold space 5 tuned dough is introduced into the lower mold part 2 and the mold 1 by placing the upper mold part. 3 closed, which is connected to the molding 2 via the connecting flanges 4 with a sufficient closing force for the baking process. In the closed mold 1, the fermentation of the yeast dough is first carried out to ensure a corresponding loosening of the dough. After the cooking the baking process is initiated by the mold 1 is heated by means of hot air to baking temperature. The increase in volume of the dough piece caused by the oven drive 6 causes the dough piece to rest against the mold wall 7 of the mold 1, whereby the gas present in the mold space 5 is displaced out of the mold space 5 through the degassing openings 9 so that the dough piece completely fills the mold space 5. This is an essential prerequisite for the fact that the structuring of the inner surface of the mold wall 7 of the mold 1 is faithfully reproduced on the baked good, in the region of the surface of a fine-pored crust. After the baking process, the mold 1 is opened and removed the baked goods, which has the shape of a football with a finely textured surface on which not only the logo 6 can be seen, but also, for example, the characteristic of a football seams clearly emerge, if a corresponding negative mold is provided for such seams in the mold wall 7.
    In commercial and industrial use, a plurality of molds 1 is to be provided. For this purpose, as shown in FIGS. 3 to 5, a larger number of molds 1 between two frames 10 and 11 are clamped, which are hinged together on one side via Schamiergelenkel 2. These frames 10,11 form for the molds 1 rows arranged recordings with pressure pieces 13, between which the connecting flanges 4 of the mold parts 2, 3 are clamped. The connecting flanges 4 can be correspondingly widened for this purpose in the region of the pressure pieces 13, as can be seen from FIG. 2.
    For locking the closed position of the two frames 10,11 different clamping means can be used. Particularly simple construction conditions are obtained when one of the two frames 10,11, preferably the lower frame 10, upwardly projecting connecting pin 14, which pass through the upper frame 11 in the closed position and form a frame over the top 11 head 15, which one on the frame 11 supporting bolt bar 16 is engaged behind. For this purpose, the locking strips 16 for the head 15 of the connecting pin 14, a passage opening 17 with a subsequent slot 18, so that the locking bar 16 on the heads 15 of
    Connecting bolts are placed to engage behind the heads 15 of the connecting pin 14 after a displacement in the direction of the slots 18 when the head 15 carrying the neck of the connecting pin 14 engages in the slot 18.
    As can be seen in particular from Fig. 3, the tie bars 16 are arranged on both sides of each longitudinal row of the receptacles for the molds 1, so that the two frames 10,11 both sides of each mold 1 are locked together. In order to facilitate the handling of the locking strips 16 in the locking of the two frames 10,11 or their unlocking, the bolt strips 16 may be connected in pairs via transverse legs 19 to frame-like actuators, so that the two frames 10,11 each locked simultaneously via a pair of locking bars can be. It probably does not need to be emphasized that the locking strips 16 may be provided with corresponding contact surfaces for the heads 15 of the connecting pin 14, with the mutual locking of the frame 10,11 a corresponding closing force for dough-tight connection of the connecting flanges 4 of the moldings 2, 3 apply.
    权利要求:
    Claims (7)
    [1]
    Patent Attorneys Dipl.-Ing. Helmut Hübscher Dipl.-Ing. Karl Winfried Hellmich Spittelwiese 7, A 4020 Linz (38 443) II Claims: 1. A method for producing baked goods in a predetermined shape, wherein a dough is baked after a Gare under heat, characterized in that the cooking and the baking in one closed mold space (5) is carried out in direct succession, wherein the dough piece during baking completely fills the mold space (5) under a gas displacement.
    [2]
    2. The method according to claim 1, characterized in that the gas from the mold space (5) is derived at least in the edge regions of the mold space (5), in which the gas is displaced by the oven drive of the dough.
    [3]
    3. A device for producing baked goods of a predetermined shape with at least one divided mold (1), characterized in that a closed mold space (5) forming mold (1) degassing openings (9) in the region of recesses (8) in the mold wall ( 7), which determine over a surface area protruding elevations of the baked goods.
    [4]
    4. The device according to claim 3, characterized in that a plurality of molds (1) from two mold parts (2, 3) is provided, which have along their parting plane circumferential connecting flanges (4) and that the molding tools (1) with the connecting flanges (4) can be clamped between two frames (10, 11) which are connected to one another in a hinge-like manner and which accommodate the individual molds (1). *
    [5]
    5. The device according to claim 4, characterized in that the two frames (10,11) by means of locking strips (16) are lockable, the above two heads (15) of the one frame (10) associated with the other frame (11 ) in the closed position passing through connecting bolt (14) engage behind.
    [6]
    6. The device according to claim 5, characterized in that the frame (10,11) arranged in rows receptacles for the molding tools (1) and that the locking strips (16) are provided on both sides of each recording series.
    [7]
    7. The device according to claim 6, characterized in that the locking strips (16) are connected each record row with each other to form a frame-like actuator unit. Linz, 6 February 2012 Mag. Michael Hobel Mag. Norbert Kraihamer Peter Augendopler by:
    类似技术:
    公开号 | 公开日 | 专利标题
    AT512472A1|2013-08-15|METHOD AND DEVICE FOR PRODUCING BAKERY PRODUCTS
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    DD139813A5|1980-01-23|FORM, IN PARTICULAR INJECTION MOLDING FOR PRODUCING FO
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    DE596346C|1934-05-04|Multi-part insert container for vulcanizing kettles for vulcanizing balls and similar mass-produced articles made of porous rubber with closed cells
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    法律状态:
    2021-10-15| PC| Change of the owner|Owner name: H.U. PRIVATSTIFTUNG, AT Effective date: 20210825 Owner name: PETER AUGENDOPLER, AT Effective date: 20210825 Owner name: MICHAEL HOBEL, AT Effective date: 20210825 |
    优先权:
    申请号 | 申请日 | 专利标题
    ATA50024/2012A|AT512472B1|2012-02-06|2012-02-06|METHOD AND DEVICE FOR PRODUCING BAKERY PRODUCTS|ATA50024/2012A| AT512472B1|2012-02-06|2012-02-06|METHOD AND DEVICE FOR PRODUCING BAKERY PRODUCTS|
    LTEP13713716.2T| LT2811835T|2012-02-06|2013-01-29|Method for producing baked goods|
    JP2014555037A| JP6630043B2|2012-02-06|2013-01-29|Method and apparatus for producing baked food|
    PL13713716T| PL2811835T3|2012-02-06|2013-01-29|Method for producing baked goods|
    ES13713716T| ES2842934T3|2012-02-06|2013-01-29|Procedure for the production of baked goods|
    BR112014019217A| BR112014019217B1|2012-02-06|2013-01-29|method and apparatus for producing pre-cooked products|
    EP13713716.2A| EP2811835B1|2012-02-06|2013-01-29|Method for producing baked goods|
    CA2862279A| CA2862279C|2012-02-06|2013-01-29|Method and apparatus for producing baked goods|
    MX2014009477A| MX365616B|2012-02-06|2013-01-29|METHOD and APPARATUS FOR PRODUCING BAKED GOODS.|
    PCT/AT2013/050026| WO2013116884A1|2012-02-06|2013-01-29|Method and apparatus for producing baked goods|
    SI201331832T| SI2811835T1|2012-02-06|2013-01-29|Method for producing baked goods|
    CN201380008313.5A| CN104093316B|2012-02-06|2013-01-29|The method and apparatus for making baking goodses|
    RU2014136331A| RU2608722C2|2012-02-06|2013-01-29|Method and apparatus for producing baked goods|
    US14/375,223| US20150010685A1|2012-02-06|2013-01-29|Method and apparatus for producing baked goods|
    HUE13713716A| HUE053026T2|2012-02-06|2013-01-29|Method for producing baked goods|
    PT137137162T| PT2811835T|2012-02-06|2013-01-29|Method and apparatus for producing baked goods|
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    DK13713716.2T| DK2811835T3|2012-02-06|2013-01-29|Method of making baked goods|
    ZA2014/05620A| ZA201405620B|2012-02-06|2014-07-30|Method and apparatus for producing baked goods|
    HRP20202075TT| HRP20202075T1|2012-02-06|2020-12-30|Method for producing baked goods|
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