METHOD AND INSTALLATION FOR MANUFACTURING MULTI-LAYER BISCUITS, AS WELL AS THE BISCAKE OBTAINED (Mac

专利摘要:
Method and installation to manufacture multilayer cake, as well as the obtained cake. Method for manufacturing a multilayer cake in continuous comprising preparing at least two masses of different composition from a same base mass, dispense one of the layers of dough and, prior to the dispensing of the subsequent layer, treat the surface of the layer already deposited with infrared. Additionally, the present invention also relates to the multilayer biscuit obtained by the process described and the facility used to carry out said process. (Machine-translation by Google Translate, not legally binding)
公开号:ES2716851A1
申请号:ES201731413
申请日:2017-12-15
公开日:2019-06-17
发明作者:Fernandez Rafael Juan
申请人:Dulcesa S L U；
IPC主号:

专利说明:

[0001]
[0002] METHOD AND INSTALLATION FOR MANUFACTURING MULTI-LAYER BISCUITS, AS WELL AS THE OBTAINED BISCUIT
[0003]
[0004] SECTOR OF THE TECHNIQUE
[0005]
[0006] The present invention relates to a method of manufacturing a new type of cake comprising several layers of sponge cake, with the particularity that each of these layers can comprise a different color and aroma, even having initially split from the same dough base. This method allows the obtaining of the sponge cake in continuous, which allows to obtain large productions without affecting the organoleptic or dimensional quality of said multilayer biscuit.
[0007]
[0008] Also, the present invention also relates to a new facility for manufacturing the multilayer biscuit mentioned above. This installation is specially adapted to manufacture the sponge cake by the method described in this document.
[0009]
[0010] BACKGROUND OF THE INVENTION
[0011]
[0012] In the state of the art, various methods are known for obtaining a confectionery product formed by multiple layers of sponge cake. Thus, for example, in the patent ES2248010 T3 (Nestle, S.A.) there is described a method of manufacturing an iced cake with a laminated structure formed by different layers of sponge cake. The purpose of this patent is to preserve the crunchy texture of the cake layers, in contact with ice cream, during the storage of the cake in the frozen state. To achieve this goal, a barrier composition (consisting basically of fatty material) is applied to the surface of the sponge cake that will be in contact with the ice cream.
[0013]
[0014] On the other hand, the patent ES2288347 B1 (Francisco Oliva Garín) describes a process of making a cake formed by several layers combined and composed of various materials. In particular, the cake described in this patent consists of a first layer of chocolate sponge cake, a second layer of crunchy filler of hazelnuts, a third layer of cream-praline and, finally, another layer of sponge cake as the first layer. .
[0015] However, to date there is no known method or system to produce continuous sponge cake that allows obtaining, from the same base mass and without producing any type of mixture of its components (in particular, aromas and / or dyes). ), biscuits with multiple layers of different color, flavor and / or aroma characteristics.
[0016]
[0017] DESCRIPTION OF THE INVENTION
[0018]
[0019] The present invention relates to a method for manufacturing a multilayer sponge cake, characterized in that the method is carried out continuously and comprises the following steps: a) distributing a sponge base dough in at least two different portions;
[0020] b) preparing at least two different masses, where each of these masses is prepared independently, by mixing at least a portion of the base mass with at least one additive;
[0021] c) dispensing the dough corresponding to a first layer of the sponge cake and treating this first layer with infrared;
[0022] d) dispensing the mass corresponding to a second cake layer on the layer obtained in the previous stage and treating this second layer with infrared, where stage d) is carried out n-1 times, n being equal to or greater than 2; Y
[0023] e) baking the multilayer cake; with the proviso that the infrared treatment is applied in at least all the layers except the last one.
[0024]
[0025] The terms "base dough" or "white dough" should be understood as synonyms and refer to the cake dough before adding the additives, in particular dyes and / or flavors, specific to the different layers of the cake.
[0026]
[0027] In preferred embodiments, the present invention relates to a method for manufacturing a multilayer cake, characterized in that the method is carried out continuously and comprises the following steps:
[0028] a) distributing a cake base dough in at least two different portions;
[0029] b) preparing at least two additivated masses, wherein each of these masses is prepared independently, mixing each portion of the base mass with at least one additive; c) dispensing the additive mass corresponding to a first layer of the sponge cake and treating this first layer with infrared;
[0030] d) dispense the additive mass corresponding to a second cake layer on the layer obtained in the previous stage and treat this second layer with infrared, where stage d) is carried out n-1 times, n being a value equal to or greater than 2. ; Y
[0031] e) baking the multilayer cake; with the proviso that the infrared treatment is applied in at least all the layers except the last one.
[0032]
[0033] The term "additive mass" should be understood as the base mass comprising the additives, in particular dyes and / or flavors, which will give rise to different layers of the sponge cake.
[0034]
[0035] Step d) is repeated as many times as necessary to obtain the multi-layered structure of the cake. Therefore, the value of n corresponds to the number of cake layers in the product to be obtained.
[0036]
[0037] Additionally, in the method for manufacturing a multi-layered cake that is described herein it is not necessary to subject the last layer of dough deposited to infrared treatment, but it can be baked directly in the convection oven.
[0038]
[0039] The biscuit base dough used in the method described herein can be obtained by beating the ingredients that form the conventional dough for the manufacture of sponge cake, in particular, flour, sugar, eggs and water. Preferably, the biscuit base dough can contain between 10 and 35% flour, between 8 and 25% sugar, between 5 and 15% eggs and between 3 and 12% water, quantities expressed by weight with respect to the total weight of the cake dough. Other compounds which may be present in the formulation of the base mass are glucose, butter, enzyme mixture, emulsifier, glycerol, sorbitol, diacetate or a combination of the above. Additionally, the base mass may comprise a sponge and foaming agent for the product, such as, for example, sodium pyrophosphate and / or sodium bicarbonate.
[0040]
[0041] This base dough can be prepared, preferably in a blender (1) included in the installation described in this patent application, by the following steps: adding the flour to the blender; While the flour is beaten, add water slowly until a homogeneous mass is formed; while continuing to beat the dough, add the sugar; add the eggs. The optional components can be added, independently, in any of the stages indicated above.
[0042]
[0043] The viscosity of the base mass can vary according to the composition of the dough and the way of mixing the ingredients. With the composition and procedure described above, It can obtain base mass with a viscosity between 1500 and 10000 cP. Depending on the viscosity of the biscuit's base mass, it may be necessary to adjust some parameters of the installation that is used to make the biscuit that is described in this document. Among these parameters, it may be necessary to modify the characteristics of the circuit, the speed of the impulse pumps or the dispensing nozzles (opening, etc).
[0044]
[0045] The presence of lumps in the starting base mass could give rise to problems of homogeneity when dispensing the different layers of biscuit. In order to obtain a much more uniform mass dispensing, the multilayer biscuit manufacturing method of the present invention may comprise sifting the biscuit base mass by one or more filters.
[0046]
[0047] Additionally, the method for manufacturing a multilayer cake described herein may comprise a step, preferably prior to the distribution of the dough in at least two different portions, where air is injected and mixed into the cake dough. This injection of air into the biscuit dough generates internal bubbles which, after cooking, sponge the sponge cake. Consequently, this stage allows to minimize the use of adjuvant products of fermentation.
[0048]
[0049] The successive layers of sponge cake dispensed are treated with infrared on their upper surface. As a result of this treatment, also referred to as pre-cooking or roasting in the present document, the consistency of the top surface of each of the layers is increased before the next one is dispensed, thus preventing the different layers from mixing. Preferably, the dispensed layers are treated with medium wave infrared, since this type of energy allows heat to be applied in a focused manner on the surface of each layer, preventing the sides of the biscuit from overheating.
[0050]
[0051] In preferred embodiments of the present invention, the method for manufacturing a multilayer cake is carried out in the facility described herein. In particular, this method of continuous manufacturing comprises the following steps:
[0052] a) driving a cake base mass through a drive module to distribute the base mass between at least two mixing modules;
[0053] b) preparing at least two different additivated masses in the mixing modules, where each additivated mass is prepared by mixing the base mass with specific additives, and driving the different additivated masses obtained in the mixing modules towards different dispensing modules;
[0054] c) dispensing the additive mass corresponding to a first layer of the sponge cake from one of the dispensing modules on a conveyor belt and pre-cooking this first layer with the infrared heating system comprised in the dispensing module;
[0055] d) dispensing the additive mass corresponding to a second layer of sponge cake from another of the dispensing modules on the previous layer and pre-cooking this second layer with the infrared heating system included in the dispensing module; wherein step d) is carried out n-1 times, n being a value equal to or greater than 2; Y
[0056] e) baking the cake with multiple layers in at least one convection oven.
[0057]
[0058] As mentioned above, in the method of the present invention it is not necessary to apply infrared to the last layer of deposited sponge cake. Accordingly, the dispensing module dispensing this last layer could not contain the infrared heating system or, alternatively, this could not be in operation when carrying out the manufacturing method described herein.
[0059]
[0060] Step d) is repeated as many times as necessary to obtain the multi-layered structure of the cake. In particular, n corresponds to the number of layers of the cake and, therefore, also corresponds to the number of dispensing modules in use in the facility where the continuous manufacturing method described herein takes place. Thus, for example, when the manufacturing method takes place in the installation shown in Figure 1, n is a value equal to 3 (dispensing modules (5a), (5b) and (5c)) and, therefore, , this step d) is repeated twice, to apply the additivated masses of the dispensing modules (5b) and (5c).
[0061]
[0062] The use of the impulse module allows to accumulate the base mass in the tank and distribute it among the different mixing modules, preferably as many as different sponge cake layers we want to form in the final product. This configuration allows to control the characteristics of each layer of cake completely individually, modifying the parameters of the different modules according to the requirements of the desired final product.
[0063]
[0064] Each of the mixing modules doses the additives that personalize the base mass, in particular dyes and / or flavors, and accumulate the additivated mass obtained in their respective tanks, from where it is propelled towards the corresponding dispensing modules, located the latter on a conveyor belt so that you can the additive mass corresponding to each of the layers is dispensed successively as said ribbon advances. In this way, the method described in this document offers a great versatility, since it allows to incorporate any additive, in particular any dye and / or flavor, to the layers of the sponge cake, thus being able to obtain a great variety of different products.
[0065]
[0066] Additionally, the method for manufacturing a multilayer sponge cake of the present invention may incorporate one or more cake layers of base dough, provided that the cake comprises at least one layer of additive dough formed from the same dough base. In these embodiments, after the dispensing of the base mass corresponding to the cake layer in question, the dispensed biscuit layer is also treated with infrared. In particularly preferred embodiments, a dispensing module such as those described in this patent application is used for this.
[0067]
[0068] The speed of advance of the conveyor belt is established, among other things, depending on the cooking time necessary so that the surface of the deposited layer has the consistency sufficient to support the upper layers. Preferably, the speed of advance of the conveyor belt is 5-50 mm / s (10 Hz in the frequency inverter).
[0069]
[0070] Once the dough corresponding to a layer of the cake is dispensed on the conveyor belt, as it advances, the layer of sponge passes through the infrared lamps, where the upper surface of said layer is subjected to a pre-cooked treatment, process also called toasted in this document, where by the action of the heat produced by said infrared lamps the consistency of this upper surface is increased, forming a crust or superficial barrier.
[0071]
[0072] Preferably, in the method for manufacturing a multi-layered biscuit of the present invention medium-wave infrared lamps, in particular with a gold reflector and about 4150w each, are used. The number of lamps suitable for obtaining a correct firing of the surface of the cake layers will depend on the width of these layers. Thus, for a width of the dispensed layers of 1050 mm, the heating system preferably comprises 7 infrared lamps.
[0073]
[0074] With this precooked or roasted treatment of the surface of each of the cake layers, it is possible to avoid the migration of gases produced during cooking (CO2, etc.), which would reduce the sponginess of the final product and, additionally, you avoid the mixed of the different layers of sponge cake. More specifically, the surface characteristics of the different cake layers are optimized, conditioning them for the reception of the next layer. In particular, in this precooked or roasted treatment the dough acquires a spongy consistency and it is possible to increase the consistency of the surface of one layer before applying the next one. Consequently, when dispensing the mass (liquid) corresponding to the next layer, it does not mix with the previous toasted layer.
[0075]
[0076] Once the multiple layers of sponge cake have been deposited, it is baked in a convection oven. Preferably, this step takes place in at least one convection oven at a temperature between 200 and 250 ° C, for a period of time between 8 and 22 min.
[0077]
[0078] The method and installation described here allow obtaining multi-layer biscuits with the desired dimensions. In particular, both the thickness of the layers and the dimensions (width and length) of the cake can be regulated by modifying various parameters of the installation where the method is carried out. Preferably, the method described herein makes it possible to obtain a multilayer cake with a mass thickness between 2 and 10 mm of each layer, and with a width of 1000 mm.
[0079]
[0080] The method for manufacturing a cake with multiple layers described herein may comprise an additional step of cutting to obtain smaller pieces of biscuit, in particular pieces that will constitute the sales units. The cutting can be done using an ultrasonic blade and the pieces obtained can be both rectangular and curved. Additionally, this method may comprise additional steps of syrup application between the different cake layers and / or a final stage of decoration, which could include drawings.
[0081]
[0082] Preferably, between each step of dispensing a cake layer a roller is applied to flatten and homogenize the height of the previously dispensed layer.
[0083]
[0084] The present invention also relates to a multilayer cake obtained by the method described in this patent application. In particular, this cake comprises at least two layers with a composition (preferably color and / or aroma) different from each other, and the layers have a crust or surface barrier obtained by infrared heating which prevents them from mixing with each other. The method of pre-cooking by infrared provides layers with a greater development, which provides a characteristic sponge to the multilayer sponge cake. Additionally the differentiation of the colors between the different layers is better with this pre-cooking stage and, additionally, a sponge cake with a different texture is obtained.
[0085]
[0086] The biscuit with multiple layers can have any shape, in particular rectangular or curved. On the other hand, this cake may contain filling between the layers of sponge cake, for example, cream, truffle, chocolate, cream, jams or syrup. Additionally, the cake may comprise a final decoration layer.
[0087]
[0088] Preferably, the layers of the sponge cake obtained by the method described in this application have a thickness of between 2 and 10 mm.
[0089]
[0090] The present invention also relates to an installation for manufacturing a multilayer cake, characterized in that it comprises:
[0091] - a drive module (3) of a sponge base dough with at least two outlet ducts (34);
[0092] - at least two mixing modules (4), where each of these modules is connected to one of the outlet conduits (34) of the drive module;
[0093] - at least two dispensing modules (5), where
[0094] • each of these dispensing modules is connected to one of the mixing modules (4),
[0095] • each of these dispensing modules (5) comprises at least one mass dispensing device (6), and
[0096] • at least all the dispensing modules except the last one comprise an infrared heating system (7); Y
[0097] - a conveyor belt (8) located below the dispensing modules (5).
[0098]
[0099] Thus, the installation described in this document comprises separate mixing modules (4) for the different layers of the cake, where each of these mixing modules (4) can be connected to one or more dispensing modules (5) depending of the number of layers with a specific composition that wish to incorporate into the sponge cake. This configuration allows to dimension and design each mixing module (4) and each dispensing module (5) independently, depending on the specific additives of the different layers of the cake.
[0100]
[0101] Additionally, this installation divides the impulsion of the dough in two parts, which allows to separate the mixing stage with the additives of the dosage stage and dispensing of the different layers of the sponge cake. Consequently, with the installation of the present invention, the mixing can be carried out at a speed independent of the speed of the line, that is, of the conveyor belt (8).
[0102]
[0103] In the installation for manufacturing a multi-layered cake described in this document, each of the mixing modules (4) is preferably connected to a different dispensing module (5). With this configuration it is possible to obtain a cake with multiple layers of different composition.
[0104]
[0105] The installation described in this document may also comprise the equipment necessary to obtain the starting base mass. In particular, this installation may comprise a blender for mixing the ingredients that form the starting base mass for the manufacture of sponge cake, and a turbo mixer where air can be injected and mixed with the dough to thereby improve the spongeness of the sponge cake. Additionally, the installation may comprise one or more convection ovens for baking the cake once all of its dough layers have been formed and, optionally, a suitable cutting system for dividing the obtained cake into rectangular or curved portions such as, for example, a Ultrasonic equipment and a sonotrode suitable for cutting. These elements, conventional in cake making, are preferably comprised in the installation described in this patent application, since this simplifies the manufacture of the cake with multiple layers. However, in alternative embodiments of the present invention, one or more of these elements can be separated from it, so that both the preparation of the base dough and the treatment of the cake once its multilayer structure is formed, is to say, the baking steps and, optionally, cutting and / or decoration, can be carried out in a separate installation.
[0106]
[0107] Additionally, the installation described in this document may comprise at least one applicator of a filling such as, for example, cream, truffle, chocolate, cream, jam or syrup, located between different dispensing modules, as well as a decorative applicator. located after the dispensing module of the last cake layer. These applicators can be two-axis Cartesian robots, one in the longitudinal direction of the belt and the other in the transverse direction. According to these particular embodiments of the invention, the axis in the longitudinal direction of the tape will be synchronized with the advance thereof, so that it will apply the filling from left to right, at the same time that advances with the tape, after right to left, and so cyclically. For decoration, any design can be done through an editor.
[0108]
[0109] In preferred embodiments, the installation described herein comprises a drive module (3), also referred to as the first drive platform, which in turn comprises:
[0110] • an inlet duct (31) of base dough to a tank (32),
[0111] • a base mass tank (32),
[0112] • at least two impulse pumps (33) connected to the tank (32), and
[0113] • an outlet duct (34) connected to each impulse pump (33).
[0114]
[0115] The impulse pumps (33) can be connected to the tank (32) completely independently, that is to say, the tank can comprise independent outlets, each one of them joined to one of the pumps of impulsion by means of conduits that allow the passage of the base mass. Alternatively, the drive pumps (33) can be connected to a single outlet of the tank (32), by means of a duct having a common part for the three pumps and another part independent for each of them.
[0116]
[0117] Preferably, the drive pumps (33) have an adjustable speed by means of a potentiometer or other equivalent method. In this way, the base mass drive can be adjusted independently to each of the mixing modules (4).
[0118]
[0119] In other preferred embodiments, the installation described herein comprises a mixing module (4), also referred to as a second drive platform, which in turn comprises:
[0120] • an inlet duct (41) of base ground from one of the outlet ducts (34) of the drive module;
[0121] • at least one additive reservoir (42) connected to an additive dispenser (43);
[0122] • a mixer configured to obtain an additive mass from the base mass and the additives, where the mixer (44) is connected in an initial part with the inlet duct (41) of the base mass and the additive dispensers (43) , and in extreme opposite with a deposit of additivated mass (45);
[0123] • a deposit of additivated dough (45);
[0124] • a driving pump (46) connected to the tank (45); Y
[0125] • an outlet conduit (47) of additivated mass connected to the driving pump (46).
[0126] The installation of the present invention preferably comprises as many mixing modules (4) as layers of different composition has the cake that is intended to be manufactured. Each of these modules can be dimensioned and designed to add additives that differentiate one layer from another to the starting base mass.
[0127]
[0128] Preferably, the mixer (44) is a static mixer, configured to mix the base mass with the additives as the components advance through the pipe forming the mixer. In even more preferred embodiments of the present invention, the mixer (44) is a static mixer specially designed to mix highly viscous components with low viscosity components, capable of operating correctly at low flow rates (100 l / h), capable of generating very homogeneous mixtures and to cause very low load losses in the line.
[0129]
[0130] In particular, the mixing modules (4) comprise at least two deposits of additives (42), one for a dye and the other for a flavor, each connected to a metering device (43). However, the installation described in this document allows to include a greater number of additive deposits, for example, to mix the base mass with several different dye contributions, or to incorporate another additive to the dye and / or flavor.
[0131]
[0132] The additive deposits may have a minimum level sensor to detect when the additive is running out. Preferably, the additive dispensers (43) are coriolis effect dispensers.
[0133]
[0134] The dosers (43) allow the application of additives such as colorants and flavors according to the configuration of the product, and proportionally to the mass passing through the initial part of the mixer (44). For this, the dosers can be connected to an automation system such as, for example, Profibus, which allows greater control of the quantity of product to be dosed, as well as obtaining data on density, total quantities, etc.
[0135]
[0136] The mixing modules (4) preferably comprise a flowmeter in the inlet duct (41) of the base dough, in any of the additive dispensers (43), in the additive duct (47) or in several of the previous Preferably, the mixing modules (4) comprise flow meters in the dough inlet duct base (41), in the additive dispensers (43) and in the outlet duct (47) of additivated mass. In this way, it is possible to have a greater control of the dosage of the additives and their mixing with the base mass.
[0137]
[0138] Preferably, the additive dispensers (43) are activated in a manner directly proportional to the flow rate of the white mass arriving continuously.
[0139]
[0140] The additivated dough tank (45) can have a level sensor and / or a stirring system, to maintain the consistency and homogeneity of the additivated dough. Preferably, this deposit is made of stainless steel.
[0141]
[0142] The mixing module (4) preferably comprises a filter in the inlet duct (41) of the base dough, in the outlet duct (47) of additivated dough or in both ducts. These filters allow to retain the possible lumps that may be present in the biscuit dough, avoiding that these are dispensed with the biscuit layer or, therefore, allow to obtain more homogeneous layers. Additionally, the incorporation of filters prevents the ducts through which the dough circulates can become clogged, thus facilitating the process of obtaining the multilayer cake.
[0143]
[0144] The mixing modules (4) may comprise a frame (48), preferably made of stainless steel, on which the rest of the components are mounted. On the other hand, the different components of the module can be joined by a pipe system that allows the flow of mass and / or additives. Some of these pipes may have manual valves, to be able to purge the system when necessary. In particular, in the connections of the dosers (43) with the mixer (44) it is preferred to place a non-return valve, to prevent the mass from being directed to the dosers.
[0145]
[0146] In other preferred embodiments, the installation described in this document comprises a dispensing module (5) which in turn comprises:
[0147] • a mass dispensing device (6) comprising:
[0148] or at least one mass distributor (61) comprising an inlet duct and multiple outlet ducts (62),
[0149] or a mass feeder (63) attached to the multiple outlet conduits (62); and • at least one infrared heating system (7), located after the mass dispensing device (6) in the direction of movement of the conveyor belt (8).
[0150] The dough distributor (61) makes it possible to distribute the dough from the main pipe, connected to the outlet (47) of the mixing module, in smaller ducts and arranged uniformly by the dough dispenser (63). Thus, in preferred embodiments of the present invention, the multiple outlet ducts (62) of the dough manifold (61) are attached to multiple metering nozzles (64) located uniformly along the dough dispenser (63).
[0151]
[0152] In other alternative embodiments of the dough dispensing device (6), the dough dispenser (63) is a flat piece internally machined to dose and dispense dough uniformly along the entire length. According to these embodiments, the dough distributor (61) can be a set of connecting pipes and junctions that allow distributing the dough from an inlet duct towards multiple outlet fittings (62). These are located uniformly along the flat piece machined internally to dispense the dough uniformly along the entire length, also called nozzle in this application. At the end of this nozzle is a continuous groove, preferably with the same length of the nozzle, which acts as a dosing nozzle (64).
[0153]
[0154] Additionally, the dough dispenser (63) can have a lid that is removed for cleaning tasks. This cover may also contain a groove that defines the thickness of the dispensed layer.
[0155]
[0156] The dispensing module (5) preferably comprises a lifting system (52) of the mass dispensing device (6). In this way, the dough dispenser (63) can be placed at the required height with respect to the belt (8) on which the successive layers of biscuit dough are deposited. This system can be formed by an electric axis, driven by a stepper motor, and guided by two bars. Preferably, the lifting system has a path of between 20 mm and 400 mm.
[0157]
[0158] Additionally, the dispensing module (5) may comprise a frame, preferably of aluminum, for anchoring the mass dispensing device (6) to the conveyor belt (8). This support can be adjusted in height to allow the layers of cake to be dispensed at different heights.
[0159] In preferred embodiments of the present invention, the width of the dosing nozzles (64) is adjustable. On the other hand, these nozzles can be disassembled to facilitate the cleaning of the system. The nozzles may be of usual materials such as, for example, stainless steel, Teflon or nylon, among others.
[0160]
[0161] The heating system of the mass (7) is formed by infrared lamps. In preferred embodiments, the lamps are mounted under a hood with holes to be able to extract the vapors generated by the cooking of the dough. To help extract the hot air, extractors mounted on the hood can be placed.
[0162]
[0163] The dispensing module (5) preferably comprises a lifting system of the heating system of the dough (7). In this way the lamps can be placed at the necessary height of the surface of the mass for heating it. This system can be formed by an electric axis, driven by a stepper motor, and guided by two bars. Preferably, the lifting system of the dispensing nozzle has a path of between 20 mm and 400 mm.
[0164]
[0165] As necessary, the different components of the module can be joined by a pipe system that allows the flow of mass.
[0166]
[0167] In particular embodiments of the invention, the dispensing modules (5) may comprise doors, for example of transparent polycarbonate, to protect access to the components of the module, also allowing visibility to the interior.
[0168]
[0169] Preferably, the heating system (7) comprises medium wave infrared lamps, in particular, with gold reflector and about 4150w each. The medium wave lamps are able to focus the calorific power at a very specific point. This type of lamps is more suitable, since in the multi-layer biscuit manufacturing method where the installation will be used, it is only intended to heat the surface of the dough, so that it has sufficient consistency and does not mix with the upper layer. The number of lamps suitable for obtaining a correct cooking or roasting of the surface of the cake layers will depend on the width of these layers. Thus, for a width of the dispensed layers of 1050 mm, the heating system preferably comprises 7 infrared lamps.
[0170] The lamps are positioned so that the heat source points to the upper part of the mass, so that the steps through the lamps (7) of the successive dispensing modules do not burn the lower layers. Preferably, longitudinal infrared lamps are used, with the light focused to heat the edge of the mass and prevent it from spreading on the sides.
[0171]
[0172] In the installation described in this document, the infrared lamps can be anchored to the conveyor belt (8) by means of an adjustable height support. Preferably, the height of the lamps is 50 to 110 mm with respect to the conveyor belt.
[0173]
[0174] In particular embodiments of the present invention, the conveyor belt (8) has dimensions of approximately 1 meter in width and the length necessary to be able to perform all the steps of the method of manufacturing a biscuit with multiple layers that is described in this application. patent. Preferably, the conveyor belt is metal or Teflon (Polytetrafluoroethylene), since it has to withstand the operating temperature of the infrared lamps (200 ° C). In particular, the Teflon is able to withstand a temperature of 300 ° C and has other advantageous properties such as its low coefficient of friction, its impermeability and its electrical insulation.
[0175]
[0176] In addition, the conveyor belt (8) can have an encoder that allows the synchronization of the different systems mounted on it.
[0177]
[0178] The installation described here may include automations to control the different components of the modules. In particular, the Profibus system can be used to automate one or more elements of the installation. If so, the control system can communicate with a PC (through an OPC server), from it you can configure and control the station. It can also be connected to a touch panel for the management of it.
[0179]
[0180] BRIEF DESCRIPTION OF THE FIGURES
[0181]
[0182] In order to help a better understanding of the characteristics of the invention and to complement this description, the following figures are included as an integral part thereof, the character of which is illustrative and not limiting:
[0183] Figure 1: Plan view of an installation comprising a drive module (3), three mixing modules (4a, 4b, 4c) and three dispensing modules (5a, 5b, 5c), where each of the modules of Mixed is connected to one of the dispensing modules.
[0184]
[0185] Figure 2: Front view of a drive module (3) with three impulse pumps (33) and three outlet conduits (34).
[0186]
[0187] Figure 3: Front view (Figure 3a), in perspective (Figure 3b) and in plan (Figure 3c) of a mixing module (4) with two deposits of additive (42), one for coloring and another for aroma , and an additive dispenser (43) for each of these deposits.
[0188]
[0189] Figure 4: Front view (Figure 4a) and plan view (Figure 4b) of a distribution module (5) with 15 outlet ducts in the mass dispensing device (6).
[0190]
[0191] Figure 5: Front view (Fig. 5a) and in perspective (Fig. 5b) of a mass dispensing device (6), where the mass doser (63) is attached on one side to the manifold manifold outlet conduits. mass (62) and, on the other, comprises a longitudinal groove that acts as a dosing nozzle (64).
[0192]
[0193] DETAILED DESCRIPTION OF THE INVENTION
[0194]
[0195] Figure 1 shows an installation according to particular embodiments of the present invention, characterized in that it comprises a drive module (3) with three outlet conduits (34a, 34b, 34c), where each of these conduits is attached to a different mixing module (4a, 4b, 4c), and where each of the mixing modules is connected to a different dispensing module (5a, 5b, 5c). The dispensing modules are positioned so that the additive mass corresponding to the different layers of the sponge cake can be dispensed on a moving conveyor belt (8). In particular, the additive mass corresponding to the different layers of the sponge cake is led to the dispensing modules (5a, 5b, 5c) arranged in the longitudinal direction of the conveyor belt (8), so that the first one can be dispensed. cake layer from the first dispensing module (5a) on the tape (8) and, as it advances, preferably at a speed of approximately 25 mm / s (10Hz in the frequency converter), the successive layers of biscuit they can be dispensed, from the successive dispensing modules (5b, 5c), onto the previously dispensed and precooked sponge cake layers by means of the heating system. infrared included in each of the dispensing modules. In the method described in this document it is not necessary to pre-cook the last layer of deposited sponge cake and, consequently, the last dispensing module (5c) could not comprise a system of infrared heating (7) or, alternatively, it could include it but not be in operation during the manufacture of the multilayer sponge cake.
[0196]
[0197] According to the particular embodiment shown in Figure 1, the installation for the manufacture of a multi-layer cake comprises a blender (1) for mixing the ingredients that form the base dough such as flour, sugar, water and eggs. In addition, the installation includes a turbo mixer (2) where air can be injected and mixed with the dough to improve sponge cake sponge. This installation also comprises two convection ovens (9) for baking the cake once all the cake layers have been formed. Preferably, this baking step takes place at a temperature between 200 and 250 ° C, for a period of time between 8 and 22 min.
[0198]
[0199] Figure 2 shows a particular embodiment of the drive module (3) included in the installation described in this document. According to this embodiment, the drive module comprises an inlet duct (31) of base ground to a tank (32), three impulse pumps (33) connected to the tank (32) by means of pipes and, additionally, three outlet ducts. (34) each connected to a drive pump (33). These impulse pumps have an adjustable speed by potentiometer.
[0200]
[0201] According to the particular embodiment of the mixing module (4) which can be seen in figures 3a, 3b and / or 3c, this module comprises an inlet duct (41) of base ground from one of the outlet ducts (34) of the drive module. Both the inlet conduit (41) and the additive dispensers (43) are connected to the mixer in its initial part, so that the components are mixed as they progress through the pipe forming the mixer.
[0202]
[0203] The two additive tanks (42), one for dye and the other for flavors, have a cylinder-conical geometry and have a minimum level sensor to detect when the dye is running out. On the other hand, additive dispensers (43) are Coriolis effect dispensers and comprise a pump driven by a small motor and a flow sensor, in particular a magnetic type flow meter at the pump outlet, to measure the flow rate and to be able to synchronize the dispensing of the additives.
[0204] The mixer (44) is connected in its terminal part with a deposit of additivated dough (45) of stainless steel. This tank has a level sensor and a stirring system to maintain the consistency of the additive mass. Additionally, the mixing module (4) comprises a booster pump (46) connected to the tank (45) for driving the additive mass towards the outlet conduit (47) and, through this, towards the dispensing module (5) connected to said conduit.
[0205]
[0206] The mixing module shown in Figures 3a, 3b and 3c comprises a stainless steel frame (48), on which the rest of the components are mounted. In addition, the different components of the module are joined by a pipe system that allows the flow of dough or additives. Some of these pipes have manual valves, to be able to purge the system when necessary. In particular, in the connections of the dosers (43) with the mixer (44) are placed anti-return valves to prevent the mass from being directed to the dosing devices.
[0207]
[0208] In preferred embodiments of the present invention, the mixing module (4) comprises a filter in the inlet duct (41) of the base dough, in the outlet duct (47) of additivated dough or in both ducts. These filters allow to retain the possible lumps that may be present in the dough, avoiding that these are dispensed with the cake layer or, therefore, allow obtaining more homogeneous layers of sponge cake. Additionally, the incorporation of filters prevents the ducts through which the dough circulates can become clogged, thus facilitating the process of obtaining the multilayer cake.
[0209]
[0210] The dispensing modules (5) are responsible for depositing the cake dough layers on the conveyor belt (8), and for heating the surface of these layers so that another layer can be deposited on top of it. According to the particular embodiment shown in figures 4a and 4b, this module is formed by the following components: a steel frame (51) on which the rest of the components are mounted, a mass-dispensing device (6) and an infrared heating system (7) comprising multiple medium wave infrared lamps with gold reflector and about 4150w each.
[0211]
[0212] In particular, in Figures 4a and 4b, the mass dispensing device (6) comprises a additive mass distributor (61) which is a tube with an inlet fitting and fifteen outlet fittings, where the outlet fittings (62) are placed along the entire length of the mass feeder (63). This nozzle is specially designed to provide a uniform flow of mass, forming a layer of continuous dough 2 mm thick and 1 m wide. Additionally, the dispensing module (5) comprises a lifting system (52) of the mass dispensing device. This system consists of an electric axis, driven by a stepper motor, and guided by two bars. This lifting system has a range of between 20 mm and 400 mm.
[0213]
[0214] In figure 5a and 5b there is shown an alternative design for the mass dispensing device (6), where the mass proportioner (63) is a nozzle, preferably 1 m in length. According to this embodiment, the additivated mass is distributed from the main pipeline to a total of 4 outlet conduits (62), each with an independent supply valve. These conduits are located uniformly along the nozzle, at the end of which a continuous groove (64) with the same length of the nozzle is located.

权利要求:
Claims (15)
[1]
1. - A method for manufacturing a multilayer cake, characterized in that the method is carried out continuously and comprises the following steps:
a) distributing a cake base dough in at least two different portions;
b) preparing at least two different masses, where each of these masses is prepared independently, by mixing at least a portion of the base mass with at least one additive;
c) dispensing the dough corresponding to a first layer of the sponge cake and treating this first layer with infrared;
d) dispensing the mass corresponding to a second cake layer on the layer obtained in the previous stage and treating this second layer with infrared, where stage d) is carried out n times, n-1 being equal to or greater than 2; Y
e) baking the multilayer cake; with the proviso that the infrared treatment is applied in at least all the layers except the last one.
[2]
2. - The method for manufacturing a multi-layer cake according to claim 1, wherein the method comprises injecting and mixing air with the cake dough.
[3]
3. - The method for manufacturing a multilayer cake according to any one of claims 1 to 2, wherein the successive layers of biscuit are treated with medium wave infrared.
[4]
4. - A multilayer cake obtained by the method described in any one of claims 1 to 3.
[5]
5. - An installation for manufacturing a multilayer cake, characterized in that it comprises:
- a drive module (3) of a sponge base dough with at least two outlet ducts (34);
- at least two mixing modules (4), where each of these modules is connected to one of the outlet conduits (34) of the drive module;
- at least two dispensing modules (5), where
• each of these dispensing modules is connected to one of the mixing modules (4),
• each of these dispensing modules (5) comprises at least one mass dispensing device (6), and
• at least all the dispensing modules (5) except the last one comprises an infrared heating system (7); Y
- a conveyor belt (8) located below the dispensing modules (5).
[6]
6. - The installation for manufacturing a multilayer cake according to claim 5, wherein each of the mixing modules (4) is connected to a different dispensing module (5).
[7]
7. - The installation for manufacturing a multilayer cake according to any one of claims 5 to 6, wherein the drive module (3) comprises:
• an inlet duct (31) of base dough to a tank (32),
• a base mass tank (32),
• at least two impulse pumps (33) connected to the tank (32), and
• an outlet duct (34) connected to each impulse pump (33).
[8]
8. - The installation for manufacturing a multi-layer cake according to any one of claims 5 to 7, wherein the mixing module (4) comprises:
• an inlet duct (41) of base ground from one of the outlet ducts (34) of the drive module;
• at least one additive reservoir (42) connected to an additive dispenser (43);
• a mixer configured to obtain a mass additivated from the base mass and the additives, where the mixer (44) is connected in an initial part with the input dough base (41) and additives dispensers (43) , and in extreme opposite with a deposit of additivated mass (45);
• a deposit of additivated dough (45);
• a driving pump (46) connected to the tank (45); Y
• an outlet conduit (47) of additivated mass connected to the driving pump (46).
[9]
9. - The installation for manufacturing a multilayer sponge cake according to claim 8, wherein the mixing module (4) comprises a flow meter in the base mass inlet duct (41), in one of the additive dispensers (43) , in the outlet duct (47) of additivated dough or in several of the previous ones.
[10]
10. - The installation for manufacturing a multi-layer cake according to any one of claims 8 to 9, wherein the mixing module (4) comprises a filter in the inlet duct (41) of the base dough, in the outlet duct (47) of additivated mass or in both conduits.
[11]
11. - The installation for manufacturing a multi-layer cake according to any one of claims 8 to 10, wherein the mixing module (4) comprises a non-return valve between the additive dispenser (43) and the mixer (44).
[12]
12. - The installation for manufacturing a multilayer cake according to any one of claims 5 to 11, wherein the dispensing module (5) comprises:
• a mass dispensing device (6) comprising:
or at least one mass distributor (61) comprising an inlet duct and multiple outlet ducts (62),
or a mass feeder (63) attached to the multiple outlet conduits (62); and • at least one infrared heating system (7), located after the mass dispensing device (6) in the direction of movement of the conveyor belt (8).
[13]
13. - The facility for manufacturing a multi-layer cake according to claim 12, wherein the dough dispenser (63) comprises at least one dosing nozzle (64).
[14]
14. - The installation for manufacturing a multilayer cake according to any of claims 12 to 13, wherein the dispensing modules (5) comprise a lifting system of the mass dispensing device (6), of the heating system (7) or both.
[15]
15. - The installation for manufacturing a multilayer cake according to any one of claims 5 or 14, wherein the heating system (7) comprises medium-wave infrared lamps.

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同族专利:

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公开号 | 公开日

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ES2716851B2|2019-12-03|

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EP3498099B1|2021-01-20|

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PT3498099T|2021-03-05|

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ES2856219T3|2021-09-27|

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EP3498099A1|2019-06-19|

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法律状态:
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优先权:

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申请号 | 申请日 | 专利标题

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ES201731413A|ES2716851B2|2017-12-15|2017-12-15|METHOD AND INSTALLATION FOR MANUFACTURING MULTIPLE LAYER BIZCOCHO, AS WELL AS THE BIZCOCH OBTAINED|ES201731413A| ES2716851B2|2017-12-15|2017-12-15|METHOD AND INSTALLATION FOR MANUFACTURING MULTIPLE LAYER BIZCOCHO, AS WELL AS THE BIZCOCH OBTAINED|

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EP18211007.2A| EP3498099B1|2017-12-15|2018-12-07|Method and facility for producing multi-layered sponge cake, as well as the sponge cake obtained|

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PT182110072T| PT3498099T|2017-12-15|2018-12-07|Method and facility for producing multi-layered sponge cake, as well as the sponge cake obtained|

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ES18211007T| ES2856219T3|2017-12-15|2018-12-07|Method and installation for making multi-layer cake, as well as the cake obtained|