EP4167746A1 - Procédé et ensemble de production d'un biscuit à l'aide d'une estampe chaude - Google Patents

Procédé et ensemble de production d'un biscuit à l'aide d'une estampe chaude

Info

Publication number
EP4167746A1
EP4167746A1 EP20940790.7A EP20940790A EP4167746A1 EP 4167746 A1 EP4167746 A1 EP 4167746A1 EP 20940790 A EP20940790 A EP 20940790A EP 4167746 A1 EP4167746 A1 EP 4167746A1
Authority
EP
European Patent Office
Prior art keywords
biscuit
outer periphery
piece
support wall
production method
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
EP20940790.7A
Other languages
German (de)
English (en)
Other versions
EP4167746A4 (fr
Inventor
Erdogan COBAN
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Solen Cikolata Gida Sanayi ve Ticaret AS
Original Assignee
Solen Cikolata Gida Sanayi ve Ticaret AS
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 Solen Cikolata Gida Sanayi ve Ticaret AS filed Critical Solen Cikolata Gida Sanayi ve Ticaret AS
Publication of EP4167746A1 publication Critical patent/EP4167746A1/fr
Publication of EP4167746A4 publication Critical patent/EP4167746A4/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C15/00—Apparatus for handling baked articles
    • A21C15/002—Apparatus for spreading granular material on, or sweeping or coating the surface of baked articles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/47—Decorated or decorative products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/28—Apparatus for decorating sweetmeats or confectionery

Definitions

  • the invention relates to a biscuit production method, in particular to a production assembly comprising the step of giving a decorative shape applied to the baked biscuit that travels in a conveyor.
  • Baked food products made of dough are generally obtained by mixing grain flours such as wheat or starch-based mixtures thereof and various excipients with water and subjecting to various processes in weight ratios according to a predetermined recipe to form a plastic shapeable dough.
  • an additional dough auxiliary body is usually provided the color of which is changed with a coloring agent such as cocoa, malt, and caramel and the auxiliary body having a different color is added to the biscuit dough by methods such as co-injection or like to form a pattern.
  • WO2018096420 discloses an apparatus for printing various graphical elements to the biscuit body by applying a food grade ink. Accordingly, a printing station having an edible ink print for example any type of letters, marks, numbers, etc. to the upper surface of a layer that completes the final appearance of a biscuit.
  • the biscuit is manufactured from a dough of two different colors. It is also disclosed that the biscuit body can be manufactured from different biscuit dough of different colors in a multi-layered structure.
  • NL1020104C2 discloses a method for preparing a baked product provided with letters, numbers, a logo, a decoration or similar marking baked in a cooking zone.
  • the method discloses the process steps of preparing, optionally raising the dough, portioning by measuring, optionally applying a filler and baking by placing a carrier such as conveyor or cooking tray that delivers it into an oven until a ready-made baked product emerges and marking via infrared laser by a laser marker.
  • the object of the invention is to rapidly apply a decorative pattern to the by-product cooked in the biscuit production process.
  • the invention relates to a biscuit production method, comprising a process step of supplying a biscuit piece cooked in an oven from an outlet of the oven to a carrier assembly.
  • the production method also comprises the process steps of resting of the hot stamp from a support wall the stamping temperature of which is selected between 150°C and 350°C against the biscuit piece whose the outer periphery temperature in an outer periphery is set to a value between 40-200°C on the carrier assembly in a forming position until a crispy region is formed; disconnecting the support wall from the outer periphery, and cooling the biscuit piece. It is possible to apply rapidly a desired crispy region form onto the biscuit with the hot stamp resting against the biscuit piece came out of the oven.
  • the crispy region is obtained by removing the moisture at the part that the hot support wall rests against and increasing the porous structure locally in the outer periphery of the biscuit piece.
  • the stamping temperature is selected close to the upper values of the range, it is detected that darkening occurs in the crispy region such that a mark is made. At lower ranges, the color differences are too low to be perceived visually.
  • the temperature of the support wall is selected between 150 and 200°C and the forming position is taken when the temperature of the outer periphery falls between 80°C-150°C after the oven outlet of the biscuit piece.
  • the temperature of the outer periphery of the biscuit piece has not yet reach the room temperature, when forming application is mad to the outer periphery at a stamping temperature selected higher than the temperature of the outer periphery, it is surprisingly detected that the crispy region reduces the cracks at the region applied in the outer periphery of the biscuit. This reduces the wastage that may occur, especially when giving a plastic shape to the biscuit after baking.
  • the circumferential wall delimiting the support wall applies a pressure at the outer periphery of the biscuit piece so as to form a neck.
  • the moisture ratio of the biscuit piece at this stage is kept more than 5%.
  • the opening in the form of ring of the circumferential wall whose diameter is narrower than the biscuit piece ensures that the biscuit piece plastically deform by extending to both sides along the opening so as to give neck inwards and surround from the outwards.
  • a preferred embodiment of the invention comprises the process steps of fitting of the outer edge to the outer periphery so as to apply pressure with being arranged in a ring form and forming an outer frame circumferentially delimiting the top part.
  • the stepped outer frame prevents the top part from breaking or cracking from the edges as part of the hardened part.
  • a ring-shaped chamber whose base is the outer frame can be obtained.
  • a preferred embodiment of the invention comprises the process step of applying an edible filler onto the outer frame by a depositor.
  • the stepped outer frame allows the filler to circumferentially surround the top part. Further, due to the fact that the stepped outer frame is part of the crispy region, thermal stress-induced micro-cracking due to thermal differences during the application of the filler is prevented.
  • a preferred embodiment of the invention comprises the process step of heating the support wall to the stamping temperature before the forming position via a electric heating element adapted on the hot stamp. In this way, it is possible to adjust the support wall in a controlled way in the mark forming position to a predetermined temperature range. Energy losses are reduced.
  • support wall comprises a projection extending to face the periphery of the biscuit and in the forming position, the projection applies pressure to the outer periphery so as to form a cavity of the crispy region when the biscuit piece rests against the outer periphery.
  • the cavity is formed without cracking since it is heated at the same time while the outer periphery is shaped by pressure and has a reinforced wall in the biscuit piece as a part of the crispy region.
  • an edible filler preferably containing chocolate is filled into the cavity by a depositor.
  • the hardened part of the cavity has a smaller porosity than the other part of the outer wall and prevents micro-cracks in the wall due to thermal differences when the edible filling falls on the hot biscuit wall and shortening the shelf life of the biscuit piece by absorbing the oil or moisture contained in the filling over time.
  • a preferred embodiment of the invention comprises the process steps of providing the biscuit piece on a conveyor belt advancing at the outlet of the oven and advancing the hot stamp in a relative movement by a lifting arm so as to apply vertical pressure to the top part in correspondence with the horizontal advancing movement of the biscuit piece.
  • an edible filling is trapped inside the biscuit piece and the outer periphery edges are arranged in a rounded disc-like form.
  • biscuits having such forms are produced with known biscuit dough recipes, they may form wastage by cracking and breaking on the edges during transportation and packaging. However, it is made possible to prevent breakages by for example, strengthening the edges by forming a ring form close to the outer edges of the biscuit pieces.
  • the invention includes a biscuit production assembly, comprising an oven cooking a biscuit piece and a conveyor belt carrying the cooked biscuit piece supplied from an outlet of the oven.
  • the biscuit production assembly also comprises a support wall provided on the conveyor belt; a projection extending from inside of the support wall to outwards; and a hot stamp having a electric heating element adapted to the support wall so as to heat the projection to a stamping temperature between 150°C and 350°C, preferably 180°C.
  • the hot stamp applies thermal treatment by resting against the outer periphery from the top part of the biscuit piece at the outlet of the oven and a line is formed on the heated biscuit wall, which is visually different from the other parts and strengthened so as to increase the structural strength by reducing the crystal structure in a way that can create a moisture and oil barrier.
  • a preferred embodiment of the invention comprises a depositor which is provided on the conveyor belt at a distance from the hot stamp and arranged to apply an edible filler containing chocolate to the biscuit piece from the top part.
  • Depositor ensures that final product includes two different components by applying an oil based filler, for example chocolate to the region that the hot stamp strengthened by the hot stamp with resting against the outer periphery.
  • Figure 1 is a schematic view of a representative embodiment of the biscuit production method according to the invention.
  • Figure 2 is a perspective view of a representative embodiment of a biscuit having a thermal print mark, which is produced by the method according to the invention.
  • the biscuit piece (40) is obtained by baking a biscuit dough in an oven (10).
  • the biscuit dough contains generally 5-25% by weight water, 30-80% by weight flour, 0.1-6% by weight baking agent, 5-35% by weight sugar and/or other sweetening ingredients and 0.1-6% by weight butter or vegetable oil. Other ingredients such as cocoa, hazelnuts can also be added to these typical ingredients.
  • the biscuit piece (40) is formed from the biscuit dough obtained by mixing the ingredients. Before being baked in the oven (10), the biscuit piece (10) takes its outer form by injection (47) without losing its plastic property, in a shell structure filled with, for example, an oil-based fluid chocolate.
  • a biscuit dough with sugar obtained according to the Example 4 of the W01992010101A1 incorporated herein with reference forms a biscuit piece (10) in the form of a truncated sphere which is flattened from the top and the bottom.
  • the body of the biscuit piece (40) made of edible crunchy material obtained by injection molding and firing of biscuit dough still forms a spacer (41) at the outlet of the oven (10) with a moisture content of over 5% and having a plastic shapeable structure under pressure, and at an outer wall periphery temperature (T c ) of 180°C.
  • the spacer (41) has a flat top part.
  • a conveyor assembly (50) comprising a conveyor belt (52) facing an outlet (12) of the oven (10) at one end transfers a plurality of biscuit pieces (40) supplied from the outlet (12) arranged in an order and at a distance from each other in an environment at room temperature. Meanwhile, the biscuit pieces (40) baked in the oven (10) at 200°C travels at the opposite end of the conveyor belt (52) by being cooled.
  • a stamping temperature (T d ) is positioned to be higher at a distance such that a hot stamp (20) set to 180°C in the part where the biscuit piece (40) is 80°C at the outer periphery temperature (T c ) faces to the upper part of the spacer (41) on the conveyor belt (52).
  • the hot stamp (20) comprises a flat support wall (24) which is delimited by a circumferential edge (28) adjacent to an inner part (25) and a projection (23) which is placed at the center of the support wall (24) and shorter than the height of the inner part (25).
  • the projection (23) is in a star-like form with rounded corners.
  • the hot stamp (20) has an inverted U-like cross-section form at the center of which the support wall (24) is located and a flat circumferential edge (28) facing downwards.
  • the circumferential edge (28) is in the form of a ring.
  • a flat and ring-shaped inner rim (27) abutting against the circumferential edge (25) fits to the flat face of the support wall (24) at a distance surrounding the projection (23).
  • a lifting arm (26) in the form of a flat bar carries from its lower end the support wall (24) by rising vertically from its opposite face.
  • the lifting arm (26) is at the end of a robot arm (not show) and carries the support wall (24) such that it follows the spacer (41) thereon with which it is aligned by making a relative movement according to the speed of the conveyor belt (52).
  • An electrical electric heating element (21) is adapted to the hot stamp (20) so as to raise the stamping temperature (T d ) of the metal support wall (24) to 180°.
  • a lifting arm (26) in a forming position abuts against the biscuit piece (40) to apply a force providing a plastic deformation from the top part (44) by travelling with a first relative speed (v1) both forward such that it follows the biscuit piece (40) and towards a outer periphery (42) in a downstream direction.
  • This force is selected as 0.1 N.
  • the electric heating element (21) heats the hot stamp (20) and the hot stamp (20) provides a pressure with a pre-stress from the circumferential edge (28) to the top part (44).
  • the top part (44) is significantly filled to the support wall (24) by means of the plastic deformation from the outer periphery (42) by providing a neck (35), until it contacts with the inner rim (27).
  • the lifting arm (26) travels with a much lower speed that the speed of approaching to the biscuit piece (40).
  • having a crack on the outer periphery (42) is provided by arranging the support wall (24) approximately 80-100°C warmer than the biscuit piece (40).
  • Hot stamp (20) with a temperature set to 180°C applies high temperature from the outer edge (25) to the top part (44) by the projection (23) and the circumferential edge (28).
  • the biscuit piece (40) both minimizes the porous structure by reducing the moisture and deforms by means of the Maillard reaction in the parts to which high temperature is applied, due to the high sugar contents that it contains and it forms a crispy region (30) having a higher resistance to breakage.
  • the crispy region (30) includes a ring structure with two steps formed by the joining of an outer rim (34) and an inner rim (34) coaxial therewith and having a narrow diameter with the neck (35), and a cavity (32) the depth of which is created by projection (23) entering inwards at the center of the top part (44).
  • the crispy region (30) that the hot stamp (20) creates on the biscuit piece (40) is seen in perspective.
  • the cavity (32) is a depression formed by the projection (23) at the top part (44) in the form of a rounded star.
  • the cavity (32) is surrounded by both the inner rim (36) and the adjacent concentric outer rim (34) in a ring form at a radial distance.
  • a base (46) of the biscuit piece (40) is in a planar form such that it provides a fixed placement on the conveyor belt (52).
  • the hot stamp (20) applies heat to the biscuit piece (40) until it forms the crispy region from the contacting parts by means of the electric heating element (21), by being placed on the top part (44).
  • the hot stamp (20) is applied onto the top part (44) with a stamping temperature (Td) of 180°C for 5 seconds.
  • the lifting arm (26) travels at the first relative speed (v1) both in the downward direction and in the travelling direction of the conveyor belt (52) and thus the production continues on the moving conveyor belt (52) without interruption.
  • the hot stamp (20) differentiates from the support wall (24) by browning the outer periphery (42) with which it contacts.
  • a pressure can be applied onto the biscuit pieces (40) on a tray or conveyor belt (52) only by means of the up and down movement of the lifting arm (26) without sliding to any side.
  • the lifting arm (26) lifts the hot stamp (20) over the biscuit piece (40) by means of a forward and upward movement at a second relative speed (v2). With this, the biscuit piece (40) is cooled to a filling temperature between 40-80°C on the conveyor belt (52). Subsequently, a depositor (60) positioned on the upper part of the conveyor belt (52) and comprising a filler (62) made of hot chocolate covers the crispy regions (30) with the filler (62). The crispy region (30) prevents the cracking against the thermal stresses provided by the depositor (60) and created by the temperature difference between the outer periphery (42) and the filler (62) of different temperatures.
  • the depositor (60) forms a middle part (64) of the filler (62) by completely filling the cavity (32).
  • the depositor (60) aligned with the outer rim (34) forms a circular edge part (66) of the filler (62).
  • the cooled filler (62) solidifies and is fixed on the outer periphery (42).

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un procédé de production de biscuit comprenant les étapes de transformation consistant à : obtenir un biscuit (40) cuit dans un four (10) depuis une sortie (12) du four (10) jusqu'à un ensemble support (50) ; mettre en prise l'estampe chaude (20) avec le biscuit (40) à une température périphérique externe (Tc) dans une périphérie externe (42) définie à une valeur comprise entre 40 et 200 °C sur l'ensemble support (50) à partir d'une paroi de support (24) à une température d'estampillage (Td) sélectionnée entre 150 °C et 350 °C dans une position de formage jusqu'à ce qu'une région croustillante (30) soit obtenue ; dégager la paroi de support (24) de la périphérie externe (42) et refroidir le biscuit (40).
EP20940790.7A 2020-06-19 2020-06-19 Procédé et ensemble de production d'un biscuit à l'aide d'une estampe chaude Pending EP4167746A4 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/TR2020/050529 WO2021257015A1 (fr) 2020-06-19 2020-06-19 Procédé et ensemble de production d'un biscuit à l'aide d'une estampe chaude

Publications (2)

Publication Number Publication Date
EP4167746A1 true EP4167746A1 (fr) 2023-04-26
EP4167746A4 EP4167746A4 (fr) 2024-04-17

Family

ID=79268161

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20940790.7A Pending EP4167746A4 (fr) 2020-06-19 2020-06-19 Procédé et ensemble de production d'un biscuit à l'aide d'une estampe chaude

Country Status (2)

Country Link
EP (1) EP4167746A4 (fr)
WO (1) WO2021257015A1 (fr)

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4036560A1 (de) * 1989-11-27 1991-05-29 Grossmann Hubert Masch Verfahren und vorrichtung zum herstellen von zeichnungen und/oder schriftzeichen aufweisenden waffeln
GB9026991D0 (en) 1990-12-12 1991-01-30 United Biscuits Ltd Improvements in and relating to biscuits
NL1020104C2 (nl) 2002-03-04 2003-09-05 Jense Systemen B V Werkwijze voor het bereiden van een gemarkeerd bakproduct, alsmede met de werkwijze verkregen gemarkeerd bakproduct.
DK1477066T3 (da) * 2003-05-14 2005-12-19 Brinker Karl Fremgangsmåde til markering af bagværk för bagning
US7332189B2 (en) * 2003-12-01 2008-02-19 Kraft Foods Holdings, Inc. Process and apparatus for forming a wave chip product
WO2009021310A1 (fr) 2007-08-16 2009-02-19 Karsten Achim Richard Arend Dispositif d'impression alimentaire et procédé, et produit alimentaire imprimé
US20110287153A1 (en) * 2010-05-24 2011-11-24 Michael Zimmer Hot press for creating an ornamental design in already cooked food products
US10842319B2 (en) 2014-04-10 2020-11-24 ONBREAD Ltd. Food imprinting device
LU93325B1 (en) 2016-11-28 2018-06-05 Soremartec Sa Industrial process for manufacturing biscuits
CN207544220U (zh) * 2018-01-16 2018-06-29 广东旺通食品有限公司 一种饼干压模装置

Also Published As

Publication number Publication date
EP4167746A4 (fr) 2024-04-17
WO2021257015A1 (fr) 2021-12-23

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