WO2019155501A1 - Dispositif, système et procédé de marquage de produits de boulangerie - Google Patents

Dispositif, système et procédé de marquage de produits de boulangerie Download PDF

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Publication number
WO2019155501A1
WO2019155501A1 PCT/IT2019/050022 IT2019050022W WO2019155501A1 WO 2019155501 A1 WO2019155501 A1 WO 2019155501A1 IT 2019050022 W IT2019050022 W IT 2019050022W WO 2019155501 A1 WO2019155501 A1 WO 2019155501A1
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WIPO (PCT)
Prior art keywords
marking
tool
ambient conditions
products
product
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Ceased
Application number
PCT/IT2019/050022
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English (en)
Inventor
Giancarlo BARBARO
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Individual
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Individual
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Publication date
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Publication of WO2019155501A1 publication Critical patent/WO2019155501A1/fr
Anticipated expiration legal-status Critical
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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
    • A21C13/00—Provers, i.e. apparatus permitting dough to rise
    • A21C13/02—Provers, i.e. apparatus permitting dough to rise with endless conveyors, e.g. for moving the dough pieces progressively through the prover
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B7/00—Baking plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking

Definitions

  • This invention relates to a device, a system and a method for marking bakery products.
  • the field of this invention pertains to methods for marking bakery products and other similar products, systems for the hyper humidification of proving and baking chambers, and devices for facilitating the multiple marking of a number of products.
  • Prior art includes a system for marking bread or other similar bakery products, either baked or prebaked to be frozen, which, in order to obtain an embossed or engraved marking with a special pigmentation, makes use of one or more plates to be fixed to the bottom of a baking tray or mould, at various distances, said plates bearing any symbol, as long as the symbol is provided with protruding and pointed edges, at least 5 mm thick or deep.
  • the above-mentioned technology is completely different from the invention at hand, in terms of both method and devices.
  • the plates are made of a metal that is different from that of the baking tray or mould, and they are placed on the unbaked bread dough during leavening, in order to be later put into the oven with the baking tray or mould, so that, once the prebaked or baked products are taken out of the oven, they will keep the desired marking, either embossed or engraved, on their lowest part, thanks to the stamping action derived from the different capability of absorbing and releasing heat the two materials used have
  • the invention at hand does not make use of stamps/plates or expensive metal moulds that stamp shapes also using heat, but it makes use of holes in the baking tray through which the part of the product to be marked will benefit from the different heating and cooling, humidifying and ventilation effects produced by a machinery. Therefore, this system is cheaper and does not affect the final quality of the product (i.e. it does not alter the baking process).
  • Patent EP1477066/B1 also contributes to the prior art, as it describes a method for marking bread with letters or graphic symbols, by means of a metal stamp which is pre-heated to a temperature of 150 to 300 degrees Celsius, and preferably to a temperature of 200 to 250 degrees Celsius, in order to be pressed onto the outer surface of the dough prior to baking.
  • the above-mentioned invention does not solve the technical problem linked to the fact that the marking is not recognizable to the touch, as it is not stamped in relief, or at first sight, as it lacks particular pigmentation.
  • Patent EP1189515/B1 also contributes to the prior art, as it describes a method and apparatus for marking bread surface by spraying or spreading a moist solution of water and milk, egg and milk, or sugar and milk on the unbaked dough and later dusting the unbaked dough with a layer of flour falling from a higher mould.
  • the single loaves of bread dough can move along a conveyor belt to be humidified and marked with flour prior to baking.
  • the above-mentioned invention does not solve the problem linked to the fact that the marking is not stamped in relief, and it cannot be quickly adjusted to other bakery products similar to bread: this would require a significant alteration of, or interference with, the standard production process.
  • Prior art also includes patent GB2291578/A, which provides a method for marking the crust of a bakery product, such as bread or other similar products, without affecting the quality of the product and without making use of preformed baking trays, which will eventually become unhygienic.
  • the above-mentioned invention makes use of an edible marking substance which is applied to a portion of the surface of the product prior to baking, so that the product is later baked for a time sufficient to develop differential surface colouration which will make the marking stand out.
  • the marking substance may comprise one or more of sugar, carbohydrate or proteinaceous material in an aqueous or organic medium and preferably comprises one or more of starch, glucose, protein, milk powder or skimmed milk powder in an aqueous or organic medium.
  • the aqueous solution includes between 0.5 to 1 part by weight of glucose to 1 part by weight of water.
  • the marking substance is applied to the product by spraying or with a jet printer head that is not in contact with the bread surface but, in any case, a logo or mark or distinguishing lettering appears in the crust after final baking.
  • Patent FR2639795/A1 also contributes to the prior art, as it aims to precisely mark traditional and mass-produced bakery products, such as bread and other similar products, by pressing a customised shape onto the product (it does not specify whether prior to or after baking), said customised shape being previously soaked in a colouring liquid, such as caramel, coffee extract or any other permitted food colourant.
  • the pattern to be stamped is reproduced upside down on a mould, which can be made of wood, metal, rubber, plastic, polyester or other materials, in order to be put in contact with the colourant and pressed onto the surface of the product or placed at the bottom of the baking mould, depending on the fact that the pattern to be stamped on the dough needs to be debossed, stamped in relief or flat.
  • a mould which can be made of wood, metal, rubber, plastic, polyester or other materials, in order to be put in contact with the colourant and pressed onto the surface of the product or placed at the bottom of the baking mould, depending on the fact that the pattern to be stamped on the dough needs to be debossed, stamped in relief or flat.
  • the above-mentioned invention does not solve the problem linked to the marking of a large quantity of bread or similar bakery products, and it would cause a significant alteration of, or interference with, the standard production process and would probably affect the quality of the product.
  • the invention described in patent DE000003803261 aims to increase the quality, amount of information and productivity of the marking process or the process of adding decorative elements to the crust of bakery products, such as bread or other similar products, in the most hygienic conditions, while also reducing workforce and saving materials.
  • the latter method can be used to work on the surface of finished or semi-finished products without mechanical contact with the work equipment, while the production process continues.
  • the product that moves along a conveyor belt is baked or prebaked, it is irradiated with a CO 2 laser beam.
  • a metal stencil is placed between the laser source and the product, said metal stencil reproducing the negative space of the marking to be stamped and letting the electromagnetic radiation of the laser beam pass only through the gaps in the stencil reproducing the desired marking.
  • the marking is stamped on the product surface, showing precise contours and a good contrast, especially on white bread.
  • the above-mentioned invention does not solve the problem linked to the fact that the pigmented marking is not recognizable to the touch, as it is not stamped in relief.
  • the other problem that remains unsolved is the fact that another stage needs to be added to the standard ones of leavening and baking, thus making the process more expensive.
  • the laser could affect the quality of the product.
  • the first technical problem that this invention aims to solve is the fact of applying a chromatic marking in relief to the bottom of bakery products or other similar products, through an organized system of machinery, a marking device and a method for reproducing a distinctive sign to be recognizable to the touch, visible, indelible, and impossible to counterfeit, without altering, or interfering with, the standard production process and above all without affecting the quality of the product.
  • this invention is capable of creating a shape in relief on the bottom surface of bakery products or other similar products, thanks to both the biochemical and physical effects produced by the endothermic reactions taking place during leavening and baking, due to the rheological properties of the dough, and the use of suitable systems and tools systematically organized to serve the purpose, as it will be described in the following paragraphs.
  • the invention systematically organizes the marking of products, within a standard industrial production process of bakery products or other similar products, by means of a machinery for varying ambient conditions provided with a programmable logic controller (PLC), capable of managing ambient conditions, alternately or simultaneously, in the different areas along the circuit of the conveyor belts on which the frames containing bakery products or other similar products move along during leavening and baking.
  • PLC programmable logic controller
  • Said machinery becoming part of said process, only hyper- humidifies the areas of the product that are placed in the hollow parts of a supporting plate, while the areas of the product that are in direct contact with the non-hollow parts of the supporting plate remain non- humidified.
  • a marking device consisting of at least a frame, at least a supporting plate, both made of a material suitable to resist the standard high temperature necessary to bake bakery products and other similar products, and at least a stamping tool which, by mechanical pressing, or by means of a laser beam or any other way already invented or still to be invented, removes the material of said supporting plate, creating the negative space of at least a graphic sign of any shape and appearance on said supporting plate.
  • Said sign does not constitute part of the invention, and its shape, colour, lines and contour can change from case to case, but it could be part of a further and different IP title, such as a verbal, figurative or three- dimensional trademark, a design, copyright or any other suitable form of protection.
  • a further technical problem which still has not been solved by the prior art is the fact of intervening in a standard industrial production process of bakery products and other similar products by regulating ambient conditions, in order to vary them depending on the area and according to the variation of external conditions.
  • this invention uses a method for varying ambient conditions characterized by the possibility to manage humidity and temperature parameters, alternately or simultaneously, in the different areas along the circuit of the conveyor belts on which frames and supporting plates move along.
  • the variation of ambient conditions is managed through parameters to be preset on a programmable logic controller (PLC) (temperature range of 20 to 35°, humidity range of 85 to 90%) and which can be adjusted according to external (seasonal or occasional) conditions.
  • PLC programmable logic controller
  • the invention also discloses a marking device, consisting of a stamping tool, a frame and a supporting plate, which is useful to delimit hollow parts and non-hollow parts in at least one of said supporting plates, according to claims 4 and 5.
  • the invention also describes a method for varying ambient conditions characterized by the possibility to manage parameters such as, for example, humidity and temperature, alternately or simultaneously, in the different areas of the frames and of the supporting plates, differently distributing heat and humidity depending on the hollow or non-hollow parts of said supporting plate.
  • the variation of ambient conditions is managed through parameters to be preset on a programmable logic controller (PLC) and which can be adjusted depending on the hollow or non-hollow parts and according to external conditions.
  • PLC programmable logic controller
  • the organized system for managing and monitoring ambient conditions, the marking device and the method for varying the ambient conditions of the production areas produce the following technical effects:
  • Figure 1 shows a block diagram of the organized system for the selective monitoring and managing of ambient conditions (temperature and humidity) which is part of a standard process for producing bakery products and other similar products.
  • Figure 2 shows a marking device for the marking of bakery products and other similar products.
  • Figure 3 shows a stamping tool, which is a necessary component of said marking device.
  • the particular shape of the negative space of the marking or the particular shape of the mechanically operated marking device are only illustrative examples, as the marking device can reproduce any shape of any sign that can be represented three-dimensionally.
  • Organized system for marking bakery products consisting of at least:
  • a programmable logic controller which, when in use, is capable of managing ambient conditions such as humidity values (4) and temperature values (5), alternately or simultaneously, in the different areas along the circuit of the automatic handling units (8);
  • stamping tool (3) which, when in use, perforates the marking tool (2) consisting of a frame (11) and a supporting plate (12); - a perforated supporting plate (12) which moves along the circuit, on the automatic handling units (8), the perforated hollow parts of said supporting plate (12) being the negative space of the marking (13).
  • an organized system to be used with bakery products and other similar products will be mentioned, said organized system considering relevant ambient conditions such as humidity and temperature, which are necessary for leavening and baking, although the organized system can also be applied to any production process of any product and with any ambient condition suitable to modify the thickness and colour of a product, such as, for example, light, smoke, steam, and so on.
  • the invention described in the example here mentioned is configured to mark a cooked food product, but it can also be configured to mark, using the same organized system, uncooked, frozen, flash-frozen and toasted food products or products that are not for human consumption, already existing or still to be invented, as long as the expansion of the material they are made of and their colour can be varied by ambient conditions that can be preset on a programmable logic controller, already existing or still to be invented.
  • the organized system for marking includes a conveyor belt that allows the supporting plates to move along thanks to different automatic handling units (8), such as, for example, industrial robots or other equipment already invented or still to be invented, as long as the supporting plates (12) move along the entire circuit, as described in the following paragraphs.
  • the invention consists of said organized system for marking and a composite marking device consisting of:
  • - at least a stamping tool (3) which, when in use, perforates a supporting unit consisting of a frame (11) and a marking plate (12).
  • Said device is designed to support the multiple marking of a number of products.
  • the frame is 600 x 800 mm.
  • the size, the material used and the type of support are not binding for carrying out the invention.
  • the invention is applicable to any type of support that can serve the purpose and any type of material suitable to its function. In order to make an example linked to bakery products, it needs to be a material suitable for baking at high temperatures, as long as they are preset using the technical solution proposed.
  • the marking plate (2) consists of a 15/10 mm thick aluminium sheet with a Teflon coating, and the negative space of the marking is obtained by perforation.
  • Said marking plate is perforated several times, showing 12 vertical columns of negative spaces, at a distance of 48.00 mm one from the other, and 17 horizontal rows at a distance of 45.00 mm one from the other, with the row and the column both being at a distance of 25.00 mm from the edge of the frame.
  • the rows are not perfectly aligned.
  • Figure 3 shows an ideal stamping tool consisting of a mould for automated engraving, i.e. removal of the metal through automated removal.
  • the material, shape, size, distance between rows and columns, the fact that they are not aligned, their distance from the edge of the frame and the type of stamping tool can be diverse, as long as they can serve the purpose. Therefore, the material used needs to be resistant to high temperature, as in the case of the example described, or resistant to low temperatures in other cases, or resistant to smoke, light, and so on. Also the size and the distance between the hollow parts can be diverse.
  • the stamping tool can be different from that shown in the example, as long as it can create hollow parts or perforated areas to be used as the negative space of the marking. Therefore, the stamping tool can also serve the purpose by laser perforation, cutting or any other suitable way already existing or still to be invented.
  • the invention also includes a mode of operation of the above-described system and device.
  • a first preparatory stage necessary to achieve the final result, consists in humidification. This proves to be essential, as it makes the unbaked product more permeable and malleable.
  • the preparatory humidification of the dough is crucial to the quality of the marking, as it has multiple effects on the rheological properties of the dough, optimizing the effects produced by the endothermic reactions and determining a different thermal diffusivity during processing, from leavening to baking.
  • the second stage consists in the hyper-humidification of the areas of the product that are placed in the hollow parts of the supporting plate, compared to the areas of the product that are in direct contact with the non-hollow parts of the supporting plate, and in the simultaneous use of the evaporation units (7) placed along the circuit of the climatic chamber (1).
  • the climatic chamber (1) allows the leavening of the dough, or batters or any other product, in a controlled environment, but it also facilitates the condensation of steam, or any other ambient condition, onto the surface of the product that is exposed to the environment (including the bottom of the marking plate), and lastly, it keeps the humidification properties unchanged (almost-wet effect) until the automated handling unit containing the marking tools (frames combined with marking plates) is put into the oven. This allows to avoid the undesired effects caused by the exposition of the product to the environment and to prevent the fact that external temperature and humidity can remove the superficial humidity of the product or any other value essential to obtain a coloured and in-relief marking of the final product.
  • this stage is ideally managed through parameters preset on a programmable logic controller, with a temperature range of 20 to 35° and a humidity range of 85 to 90%, which parameters can be adjusted according to the different types or conditions of the row materials used.
  • Said stage is further characterized by a variation of preset parameters, according to external (seasonal or occasional) conditions.
  • the saturation of the environment induced by cold steam (ultrasound humidification) is monitored through hygrometers/sensors (4) (5) and automatically adjusted by the programmable logic controller (PLC), which adjusts the preset values every millisecond, according to external conditions, in order to keep the ambient conditions that serve the purpose constant.
  • PLC programmable logic controller
  • the product rises in the preset time (which varies depending on the type and size of the batters) and can be directly baked or further mechanically processed (eg. decorative cutting), the latter being irrelevant to the result of the marking process.
  • the creation of said ambient conditions (which result in an increased plasticity of the product) allows a better rising of the portion of the product placed in the hollow parts of the marking plate (negative space of the marking (13)).
  • the (induced) higher elasticity and malleability allow a better shaping of a marking in relief, thanks to the longer time required for the crystallization of the crust and the resulting longer time necessary for the rising of the dough that comes out of the negative space of the marking (13) (hollow part of marking plate).
  • the difference in the baking time of the dough in contact with the metal of the supporting plate and the longer baking time of the dough in the hollow parts of the supporting plate, and hence the difference in the different times for the crystallization or solidification of starch, contributes to determine the chromatic difference between the part in relief and the rest of the product, thus resulting in the final marking.
  • the third stage consists in a different thermal diffusion of heat in the hollow and non-hollow parts of the marking plate (2), which allows a longer expansion of the dough, determined by the action of carbon dioxide, and the resulting increase in the thickness of the stamp/marking.
  • the increased hydration resulting from the process allows to obtain the chromatic difference between the part in relief and the rest of the product caused by the thermal differential (thermal diffusivity) between different physical bodies.
  • an industrial convection oven is used.
  • an industrial conventional oven or any other equipment producing heat can also be used.
  • the result is always the leavening of the dough and thus the creation of a marking in relief.
  • the higher and more direct amount of heat at the base of the product, and in particular in the hollow parts representing the negative space of the marking (13), has a role in the increased formation of melanoidins, producing a faster expansion of the dough and, at the same time, a faster solidification of the part in relief.
  • the difference between the temperature of the product and the temperature of the baking chamber determines the formation of a layer of condensed steam on the surface of the dough, said layer of condensed steam creating a barrier that prevents the emission of carbon dioxide.
  • Said barrier determines an increase in internal pressure, due to the presence of gases, which results in the expansion of the dough.
  • the preparatory humidification and the variation of ambient conditions in these two consecutive stages allow to obtain a double effect.
  • the increased plasticity of the humidified parts allows the solidification or crystallization at a later stage, and hence a longer and more gradual development of the part in relief.
  • the different thermal diffusion allows to obtain a different colour of the marking compared to the rest of the product.
  • the invention described allows to mark, identify and trace a product, and especially a bakery product or any other similar product, which is marketed without any packaging.
  • the marking system provided by this invention is integrated in a standard production process without the need to add any other stages, and hence without any increase in the costs.
  • the process can be applied to products for human or animal consumption, without affecting the quality of the final product.
  • the system can mark a food product easily and cheaply, and in accordance with the regulations on food safety.
  • This invention leads to a marking that cannot be easily copied and can be a useful way to prevent counterfeiting.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un dispositif, un système organisé de machines et un procédé de marquage de produits de boulangerie et autres produits similaires, en mesure d'appliquer un marquage chromatique en relief sur la partie inférieure des produits, ledit marquage étant reconnaissable au toucher, impossible à contrefaire, visible et indélébile, sans altérer, ou gêner, le processus de production standard et, surtout, sans affecter la qualité du produit.
PCT/IT2019/050022 2018-02-07 2019-01-30 Dispositif, système et procédé de marquage de produits de boulangerie Ceased WO2019155501A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT102018000002475 2018-02-07
IT201800002475A IT201800002475A1 (it) 2018-02-07 2018-02-07 Dispositivo sistema e metodo per marchiatura di prodotto da forno

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WO2019155501A1 true WO2019155501A1 (fr) 2019-08-15

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB839080A (en) * 1955-09-16 1960-06-29 Jacques Louis Luc Improvements relating to electric ovens
US5479850A (en) * 1993-10-22 1996-01-02 The Andersons Apparatus and method for a breadmaking machine
EP0954973A2 (fr) * 1998-05-06 1999-11-10 Werner & Pfleiderer Lebensmitteltechnik GmbH Chambre de fermentation avec installation de désinfection
US20050095334A1 (en) * 2003-09-17 2005-05-05 Salvatore Messina Bakery method and mold therefor
US20060016351A1 (en) * 2004-06-22 2006-01-26 Sataco Co., Ltd. Method and apparatus for forming dough, and a dough form therefrom
WO2009136802A1 (fr) * 2008-05-08 2009-11-12 Maciej Wieczorek Moyen de protection de l'origine de pains
CN105341045A (zh) * 2015-11-27 2016-02-24 三全食品股份有限公司 醒蒸一体机及控制方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB839080A (en) * 1955-09-16 1960-06-29 Jacques Louis Luc Improvements relating to electric ovens
US5479850A (en) * 1993-10-22 1996-01-02 The Andersons Apparatus and method for a breadmaking machine
EP0954973A2 (fr) * 1998-05-06 1999-11-10 Werner & Pfleiderer Lebensmitteltechnik GmbH Chambre de fermentation avec installation de désinfection
US20050095334A1 (en) * 2003-09-17 2005-05-05 Salvatore Messina Bakery method and mold therefor
US20060016351A1 (en) * 2004-06-22 2006-01-26 Sataco Co., Ltd. Method and apparatus for forming dough, and a dough form therefrom
WO2009136802A1 (fr) * 2008-05-08 2009-11-12 Maciej Wieczorek Moyen de protection de l'origine de pains
CN105341045A (zh) * 2015-11-27 2016-02-24 三全食品股份有限公司 醒蒸一体机及控制方法

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