LV13823B - Nozzle for injection of viscous foodstuff in bread and bread products - Google Patents

Abstract

The invention pertains to bread and breadstuff production, namely, to devices for filling paste-like foodstuff in bread and bread products. The proposed nozzle for injection of viscous foodstuff in bread and bread products contains cylindrical rod (1) with longitudinal channel (2) for supply of filling from dosimeter; one end of the rod (1) has means (3) for turning the foodstuff from dosimeter to channel (2), but the other end - the working end (4). The nozzle is characterized in that, the working end (4) is conically shaped, and working end's (4) blade is located on the symmetry longitudinal axis of the rod (1) and it has three or four excretory ducts (5), which are connected with the channel (2) within the rod (1), but direction of the excretory ducts (5) coincides with the direction of the channel (2). The use of the proposed nozzle allows to accurately cut through the soft and hard crust of the bread product leaving only a small accurate opening to form a channel within the bread product, not crumpling the inner part of the bread product (especially in case of newly-baked bread), ensure simple injection of foodstuff with necessary viscosity and convenient cleaning of the device from the leftovers of the foodstuff, ensuring the even distribution of the filling along the inner part of the bread product and maintain good appearance of the bread product also after the injection of the filling.

Description

Technical field

BACKGROUND OF THE INVENTION The present invention relates to the manufacture of bread and flour products, in particular to devices for filling paste fillings into bread products.

State of the art

In the manufacture of bread and flour products, it is often necessary to add fillings to these products in order to diversify their organoleptic properties, to make them visually appealing and easy to use (to prevent the filling from dripping or falling off during meals). The consistency of the fillings can vary - high viscosity, eg butter, paté, or relatively low viscosity, such as cheese cream, condensed milk, mustard, tomato paste.

The main problems when filling the filling into bread and flour products are ensuring the uniform distribution of the filling inside the bread, creating a channel inside the bread for injecting the filling without damaging the inside of the baked product, and maintaining the appearance of the bakery after injection. For injection injection devices, there is a need to provide such devices with a design that allows for easy injection of the required viscosity charge, as well as easy cleaning of the device from the charge.

A nozzle for injection filling in bakery products is known (US 6399128 B1, Fig. 2). The nozzle is executed in the form of a cylindrical tube with a bevelled end forming the tip of the nozzle. The known tip has an angle of 30 °. Using a known tip, the outer layer (crust) of the bread product is pierced and a channel is formed by sliding the bread product onto the tip. As you insert the nozzle into the desired depth, the bread product is gradually removed from the nozzle, while the filling is injected into the bread product. The known nozzle is not intended for filling bakery products, especially those with a hard crust. The crust of bread (such as the baguette crust) hardened at the moment of puncture and obstructs the inner canal of the nozzle. As a result, the nozzle with the blocked channel tears off the flesh from the crust of the mold, compresses it and slides it at the far end of the mold (direction of nozzle opening), creating an irregularly shaped void space inside the mold. The channel thus created in the bakery product does not allow the filling of the filling to be evenly distributed throughout the bakery product. Thus, a crust filled with a known nozzle does not satisfy the commercial use requirements.

A nozzle for filling a food colorant for introducing a margarine colorant into a margarine block is known (US 2646190, Fig. 2). The cam rotation movement pushes the clamp up and the top of the cam causes the collar and filler to lower and insert the filler cap into the margarine block. Thus, the nozzle of the filling device serves to inject a semi-liquid mass of one substance into a hole in the mass of another substance having a hole corresponding to the nozzle hole. The nozzle of the known device is made in the form of a cylindrical tube with a channel for filling the filler and an oblique pointed end across the entire diameter of the tube. The known nozzle is not intended for filling bakery products, especially those with a hard crust. Such a nozzle damages the relatively large outer layer of the bakery product, which remains unattractive in this place. In addition, the known nozzle, when inserted into the inside of a freshly baked bread product, clenched its inside.

There is known a device for filling baked goods (buns) in a manner that prevents the filling, including meat and other ingredients, from dripping or falling off during eating, allowing it to contain meat and other stuffing ingredients when they are filled into the bread product through a small channel. , Fig. 4). The known device comprises a housing having a U-shaped profile at its lower part, having a rounded pointed end, and a top plate having a downwardly sloping end, fixed at one end to the housing. The ejector piston in the housing is rigidly attached to the end of the piston rod, which can be slid back and forth between the lower part of the housing and the upper plate-like part by a handle. The handle is attached to the outer wall of the housing end and is suitable for the operator to slide it with the thumb. Another disadvantage of the known device is that it is not intended for filling bakery products, especially those with a hard crust. In addition, the known device cannot be used with industrial filling dispensers which reduce productivity.

There is a known hydraulically operated injection probe (nozzle) with a filler container for filling the filling into the bakery product prior to baking it in dough molds fixed on a closed movable belt (US

3923437, figs. 2). The probe includes a channel for feeding the filling from its source, a filling tank and a probe tip with a rounded closed end. Throughout the surface of the probe, holes are provided to inject the filling into the bread. The probe tip is inserted through the opening in the lower part of the dough template into the center of each successively inserted template. Through the holes, evenly spaced along the nozzle, the filling is pressed into the center of the dough by hydraulic pressure. The probe is then pulled out of the hole in the mold by the hydraulic mechanism that drives the probe and the control unit repeats the cycle in the other dough molds to be fed. The known injection probe is used in conjunction with dough molds and is therefore intended to solve another technical problem. It cannot be used to inject the filling into baked or otherwise cooked baked goods because such a nozzle is not intended to be introduced into baked baked goods and does not provide a uniform distribution of the filling inside the bakery product, damaging the relatively large outer layer of the bakery then, when introduced into the freshly baked bread, such a probe would clog the inside of the bread.

A standard device for filling baked goods and flour confectionery is known, having a tapered U-shape at one end (US 2005/0274431 AI). The patent application discloses a bent tube (nozzle) made of any suitable material with one end tapered. The tube is fed into a bakery product or flour confectionery to enter the filling. The other end of said tube is mounted in a hopper, which in turn is attached to a cylindrical container. The said container is inserted into a sleeve which in turn is attached to a tubular body having internal threads for screwing said sleeve. At the other end, the tubular body is secured with a socket similar to the above, except that it has external threads. At the opposite end of the tubular casing to the end to which the funnel is attached is a push handle, which pushes the plunger into the bread or flour pastry by means of a rod and a round handle at the other end. The known nozzle is not intended for filling bakery products, especially those with a hard crust. Such a tip makes it difficult to pierce a hard crust, thus damaging a large portion of the bakery's outer layer. In addition, a known nozzle, when introduced into the inside of a freshly baked bread product, clogged its inside.

Disclosure of Invention

The object of the invention is to provide a nozzle for injecting a viscous filling into bread and flour products which

- puncture accurately the crust of the bakery product (particularly hard or crunchy crust), leaving only a small open hole,

- to create a channel inside the bakery for injecting the filling without bending the inside of the bakery (especially for filling freshly baked bread), to provide easy injection of the required viscosity filling and easy cleaning of the remainder of the filling,

- to ensure an even distribution of the filling throughout the bread,

- maintain the appearance of the bakery product even after the filling has been injected.

The objective is achieved by providing a nozzle (metering needle) comprising a cylindrical bar (tube) with an elongated channel for feeding the filling from the metering unit. At one end, the bar has means for shifting the filling from the dispenser to the longitudinal channel of the bar, and at the other, a tapered workpiece with outlet channels connected to the inside of the bar with a deflection coincident with channel 2. 1 longitudinal axis.

The nozzle offered can be used with both industry-standard stationary industrial dispensers and compact portable dispensers.

a brief description of the drawings

FIG. Fig. 1 shows a proposed nozzle with four outlet channels, side view, fig. 2 - nozzle with four discharge channels, top view, fig. 3 - nozzle with three outlet channels, side view, fig. 4 - nozzle with three outlet channels, top view, fig. 5 is a cross-section of a nozzle with four outlet channels, FIG. 6 - nozzle with three discharge channels cross-section.

The nozzle comprises a cylindrical bar (tube) 1 with an elongated channel 2 for feeding the filling from the dispenser; one end of the rod 1 having means 3 for deflecting the filling from the dispenser to the channel 2 (e.g. a hopper) and the other a tapered workpiece 4 with outlet ducts 5 for filling the feed which are connected to the channel 2 inside the rod 1 in addition, the tip (blade) of the tapered workpiece 4 is in the longitudinal axis of the bar 1. The diameter of the nozzle may depend on the viscosity of the filling. The recommended tip diameter is 5-20 mm, preferably 10-15 mm.

In order to achieve the set purpose, the workpiece 4 has three or four outlet channels 5 (Fig. 2, Fig. 4) (depending on the viscosity of the mass to be filled), which provides easy injection of the required viscosity filling and easy cleaning of the device from the residues. The direction of the discharge channels 5 coincides with the direction of the longitudinal channel 2. Due to the direction and arrangement of the outlet ducts 5, the filling of the bakery products from the nozzle does not come into contact with the outer surface of the bar 1, resulting in no smudging of the filling inside the bakery channel walls.

The angle of the workpiece 4 is from 30 to 60 °. Using a nozzle that has an angle of less than 30 ° to the workpiece 4 prevents quality bread filling since, after removing the bread product from the nozzle, the stuffing accumulates at the grooves 5 of the workpiece 4. thus, it does not meet the commercial use requirements. Conversely, a nozzle with a workbench angle of more than 60 ° prevents the bread crust from being accurately pierced. The workpiece can be sharpened for better quality of the crust of the bakery product.

The nozzle is mounted on the metering unit. The bakery product is then pushed onto a rod 1, whose pointed workpiece 4 pierces the outer layer (crust) of the bakery product and creates a channel inside the bakery product. After inserting the nozzle into the required depth, the dispenser is started and the bread product is gradually removed from the nozzle.

As a result, the use of the provided device allows for a precise puncture of the soft and hard crust of the bread, leaving only a small, precise opening, creating a channel inside the bread for injection filling without clogging the inside of the bread (especially freshly baked bread). cleaning the remnants of the filling, ensuring that the filling is evenly distributed throughout the bread and maintaining the appearance of the bread even after the filling has been injected.

Claims

Claims (3)

A nozzle for introducing a viscous filling into a bread and flour product comprising a cylindrical bar (1) with an elongated channel (2) for feeding the filling from a dispenser; at one end the rod (1) has means (3) for diverting the filling from the dispenser to the channel (2), and at the other end the workpiece (4) _{3 is} characterized in that the workpiece (4) has a conical shape; the rod (1) has a longitudinal axis of symmetry and has three or four outlet channels (5) which are connected to the channel (2) inside the rod (1), but the direction of the outlet channels (5) coincides with the direction of the channel (2). Nozzle according to claim 1, characterized in that the workpiece (4) is sharpened. Nozzle according to claim 1 or 2, characterized in that the angle of the workpiece (4) is between 30 and 60 °.