RU2848309C2 - Mechanical machine for lifting the test - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to devices for lifting dough. The device (1) comprises a dough aeration unit (2), a housing (3) consisting of at least one dough aeration unit (2), at least one dough container (4) having a circular geometric shape into which portioned dough is placed, a sealed lid (5), a movable platform (6) that initiates the ventilation process by connecting to the sealed lid (5) when it moves upwards after the dough bowl (4) is placed on it, a fastening device (7) having a rectangular or square geometric design, which secures the containers (4) during the aeration process. The device (1) contains two forks (8) which, during the aeration process, are located next to each other and operate synchronously with each other, grabbing the dough carried by one of them along its rotation trajectory and grabbing air into the dough, and a rotating platform (9) on which the forks (8) are located, which ensures the aeration of the dough by synchronous rotation with the forks (8) using energy obtained from the motor.

EFFECT: dough forming process without the use of chemicals and lifting supports.

1 cl, 8 dwg

Description

Field of technology

The present invention does not provide any process of swelling and fermentation of dough; it relates to a mechanical device for raising dough using a special high-pressure mixing method.

A mechanical dough riser allows dough made from all types of flour, including low-gluten or gluten-free flour, and all types of legumes and vegetable purees, to rise in just a few minutes. It allows for the dough-shaping process to be carried out without the need for chemicals or a rising support.

State of the art

Currently, various chemical and mechanical methods are used to shape dough. Most systems in use inject liquid carbon dioxide into the dough under pressure to soften it. These systems are not suitable for mass production.

Document CN 215123725, related to this field of technology, mentions a comprehensive machine for fermenting, steaming, and baking bread. Three processes are performed in a single machine: fermentation, steaming, and baking. This machine was developed to reduce costs and the number of machines required in factories. It fails to mention that the dough rises mechanically under high pressure and using a special kneading method, without the use of a rising device or fermentation process, and therefore differs from our invention.

A kneading and whipping machine is mentioned in document application number RU 2010143952, which is another document related to this field of technology. The kneading element of this kneading and whipping machine includes a device for discharging the finished product. After the process is complete, the puff pastry dough is divided into portions. The aforementioned method differs from our invention in that the dough is formed in bulk before being divided into portions.

Document CN 214431423, related to this field of technology, mentions a fermentation box located inside an automatic dough leavening machine. This automatic dough leavening machine accelerates the dough leavening process. It does not mention that the dough rises mechanically using a special high-pressure mixing method without undergoing fermentation, and therefore differs from our invention.

Technical document RU 2454865 mentions a method for preparing unleavened dough. The invention involves dosing the primary and secondary ingredients into a sealed mixing container, mixing the ingredients in a pressurized carbon dioxide environment, and discharging the dough. It differs from our invention in that carbon dioxide is added to cause the dough to rise.

Technical application GEU 20222114 mentions dough rising by adding mineral water (a water/carbon dioxide solution) to dough placed in a kneading machine. It differs from our invention in that the rising occurs with the aid of a leavening agent and a fermentation process.

Technical document RU 2475028 mentions a method for producing bread from aerated dough, mixing and kneading the dough in intermediate molds, dividing it into pieces of a given weight, and placing the dough into baking molds after the baking process. It differs from the present invention in that the operating principle of the aeration mechanism used to transfer the dough from intermediate dough containers to the baking mold after the aeration process and for rising the dough is different, and it does not mention that two synchronous forks rotate around their axes, and that the platform on which the forks are mounted performs an articulated rotational motion.

Technical document RU 2755949 mentions food preparation equipment. A kneading chamber with a lid and a kneading element enable the division of prepared unleavened dough into portions after the process is complete. This differs from the present invention in that the dough rising process before portioning is carried out in batches.

The present applications utilize various methods described in the aforementioned document for dough-free leavening. Typically, various leavening agents, such as liquid carbon dioxide, are added to the dough under pressure, resulting in swelling. The manufacturing process according to the aforementioned invention is not suitable for mass production or automation, as it requires manual intervention to correct deformations caused by portioning in the baking vessel after the swelling process, as well as problems with dough deflation.

Description of the invention

A mechanical device for raising dough, implemented to achieve the objectives of the present invention, is shown in the accompanying figures.

On these figures:

Fig. 1 is a front perspective view of a mechanical dough lifting device which is the subject of the present invention;

Fig. 2 is a perspective view of a section of the mechanical dough lifting device which is the subject of the present invention;

Fig. 3 is a perspective view of the rotating platform and forks connected to the rotating platform of the mechanical dough lifting device which is the subject of the present invention;

Fig. 4 is a perspective cross-sectional view of the rotating platform of the mechanical dough lifting device and forks connected to the rotating platform, which are the subject of the present invention;

Fig. 5 is a perspective view of a dough aeration unit included in the mechanical dough lifting device of the present invention;

Fig. 6 is a perspective cross-sectional view of a dough aeration unit which is the subject of the present invention relating to a mechanical device for raising dough;

Fig. 7 is a perspective view of a dough container and a fastening device of a mechanical dough lifting device which is the subject of the present invention;

Fig. 8 is a front view of the dough container and the fastening device of the mechanical dough lifting device which is the subject of the present invention.

The parts constituting the mechanical device for raising dough, which is the subject of the present invention, are numbered as follows in the accompanying figures:

1 - Mechanical device for lifting dough

2 - Dough aeration unit

3 - Body

4 - Dough container

5 - Sealed lid

6 - Movable platform

7 - Fastening device

8 - Fork

9 - Rotating platform.

The object of the present invention is a mechanical device (1) for lifting dough, comprising the following:

- a dough aeration block (2), in which portioned aeration of the dough is performed,

- a body (3) consisting of at least one dough aeration block (2),

- at least one container (4) for dough, having a geometric shape in the form of a circle, into which the dough divided into portions is placed,

- a sealed lid (5) that ensures that the pressure of the dough placed in the container (4) for the dough is maintained and prevents liquid from leaking out of the dough,

- a movable platform (6) that allows the ventilation process to begin when connected to the sealed lid (5) when it moves upward after the dough container (4) is placed on it,

- a fastening device (7) having a rectangular or square geometric design, which ensures the fixation of dough containers (4) having a circular geometric shape during the aeration process,

- two forks (8), which during the aeration process are in a position next to each other and work synchronously with each other, capturing the dough, carried away by one of them, in the trajectory of its rotation, and capturing air in the dough,

- a rotating platform (9) on which forks (8) are located, which provides aeration of the dough, rotating synchronously with the forks (8) using energy received from the engine,

wherein the dough aeration unit (2) and the housing (3) of the mechanical device (1) for lifting the dough, which is the subject of the present invention, ensure the dough lifting process without the need to use any chemicals and lifting support.

The mechanical dough rising device (1) which is the subject of the present invention can rise even more liquid dough with a much higher liquid ratio compared to the machines currently used.

In the mechanical dough proofing machine (1) of the present invention, the dough is baked in an oven with the same dough bowl (4) after the dough has risen in a single dough container (4), without the use of separate bowls. This eliminates such negative factors as dough deformation and settling caused by transferring dough from one container to another.

Due to the geometric design of the forks (8) and their synchronized movement with each other, the forks (8) reach all points of the dough container (4) and carry out a uniform aeration process.

Since the mechanical dough-raising device (1) which is the object of the present invention does not use chemicals or yeast, it does not cause stomach upset, ensures easy digestion and eliminates indigestion.

Container (4) for dough; dough made from flour (all types of flour or dried vegetables/legumes, puree, liquid), water and salt is divided into portions manually or using conveyors.

The mechanical dough-rising device (1) of the present invention utilizes a dough aeration process. By aerating the dough portion by portion after dividing it into portions, rather than portion by portion after dough mass formation, negative effects such as loss of shape and deflation of the dough after the process are prevented. Thus, with the same amount of dough, it is possible to double the dough's rise.

After the dough container (4) is placed on the movable platform (6), it is fixed using the fastening device (7). Thus, during the dough aeration process, the dough container (4), due to the round geometric shape of the dough bowl (4), rotates, and a decrease in the processing efficiency of the dough container (4), in which the dough is located, during the rotation of the forks (8) and the rotating platform (9), is prevented. Due to the angular geometric design of the fastening device (7), the efficiency of the dough ventilation process is increased by fixing the dough container (4).

When the dough container (4) is placed, the movable platform (6) moves upward and connects with the sealed lid (5), after which the aeration process begins. The sealed lid (5) maintains the pressure of the dough placed in the dough container (4) during the process and prevents liquid from leaking out.

The rotating platform (9), which begins its rotational movement with the help of energy received from the motor of the mechanical device (1) for raising the dough, which is the object of the present invention, transmits this movement to the forks (8), ensuring a combined rotational movement. The trajectory of rotation of the two forks (8), their position relative to each other, the speed of rotation and rotation are important. When the dough is moved by two forks (8), working synchronously with each other, the dough carried by one fork (8) is captured by the other fork (8), and air is captured inside the dough, and this process is repeated for a period and a cycle determined in accordance with the type of dough. In this way, the risen dough is more durable, and its original volume can be preserved for up to an hour before baking.

In the mechanical dough-raising device (1) of the present invention, the dough aeration units (2), which perform the dough aeration process, are adjusted differently depending on the dough type. For each dough type, the forks (8) and rotating platform (9) operate at different times and with different cycles to improve productivity.

The mechanical device (1) for raising dough, which is the subject of the present invention, makes it possible to aerate all types of flour (flour with a low gluten content or without gluten), all types of legumes and vegetable purees within a few minutes.

Claims (1)

A mechanical device (1) for lifting dough, comprising a dough aeration unit (2), which is a section where portioned aeration of the dough is performed, a housing (3) consisting of at least one dough aeration unit (2), at least one container (4) for dough, having a geometric shape in the form of a circle, in which portioned dough is placed, a sealed lid (5), which ensures maintaining the pressure of the dough placed in the container (4) for dough, during the process and prevents liquid from leaking out of the dough, a movable platform (6), which ensures the start of the ventilation process due to connection with the sealed lid (5) when it moves upward after placing a bowl (4) for dough on it, a fastening device (7), having a rectangular or square geometric design, which ensures fixation of the containers (4) for dough, having a geometric shape in the form of a circle, during the aeration process, characterized in that it contains two forks (8), which are located next to each other during the aeration process and work synchronously with each other, gripping dough, carried along by one of them along its rotational trajectory, and capturing air in the dough, and a rotating platform (9), on which forks (8) are located, which provides aeration of the dough by synchronous rotation with the forks (8) using energy received from the motor.