Mechanical dough expander

Abstract

The invention relates to a mechanical dough expander which comprises a dough ventilation device, at least one dough container, a sealing cover, a movable platform, a fixing device and a rotating platform, and is characterized in that two fork frames are arranged side by side in the ventilation process and synchronously work with each other, dough is dragged through a rotating track, and meanwhile air is caught into the dough; and meanwhile, the rotating platform rotates synchronously with the fork frame through power provided by the motor, so that the dough is ventilated. The method does not involve expansion and fermentation processes of dough; the invention relates to a mechanical dough expander adopting a special mixing method under high pressure. The mechanical dough expander can expand dough made of various flour types, low-gluten or gluten-free flour, various beans and vegetable puree within several minutes. The dough embossing machine can perform dough embossing treatment without any chemical leavening agent and fermentation support.

Description

Technical Field

[0001] The present invention relates to a mechanical dough expander, which adopts a special mixing method under high pressure without any dough expansion and fermentation process. The mechanical dough expander can expand dough made of various flour types, low-gluten or gluten-free flour, various beans and vegetable purees in a few minutes, and can perform dough embossing without any chemical leavening agent and fermentation support. Background Art

[0002] Currently, there are a variety of chemical and mechanical methods for dough embossing. In most existing methods, carbon dioxide liquid is added to the dough and expanded with pressure, but these established methods are not suitable for large-scale production.

[0003] In the patent application number CN215123725, a machine integrating bread fermentation, steaming and baking is mentioned. The three processes of bread fermentation, steaming and baking are completed in one machine. The purpose of the research and development of this machine is to reduce the cost and number of machines in the enterprise. However, the machine does not mention the use of high-pressure mechanical means and special mixing methods to expand the dough, but relies on the fermentation process, which is different from the present invention.

[0004] In the patent application number RU2010143952, a mixing and kneading machine is mentioned, the mixing body of which includes a device for discharging finished products. The technology is to expand the dough in batches before dividing it. The difference of the present invention is that the dough expansion process is completed in advance, rather than expanding in batches before dividing.

[0005] In the patent application number CN214431423, an automatic dough fermentation machine is mentioned, which includes a device placed in a fermentation box, which accelerates the fermentation process of the dough. The present invention is different in that it expands the dough through high pressure and a special mixing method without going through the fermentation process.

[0006] In the patent application number RU2454865, a method for preparing unleavened dough is mentioned. The invention includes putting the basic raw materials and auxiliary raw materials into a sealed mixing container, mixing them in a high-pressure carbon dioxide environment, and then discharging the dough. The difference of the present invention is that the method relies on adding carbon dioxide to the dough to expand it.

[0007] In patent application number GEU20222114, a method of expanding dough by adding mineral water (aqueous / carbon dioxide solution) to the dough is mentioned. This method is different from the present invention because it relies on leavening agents and fermentation processes.

[0008] In the patent application number RU2475028, a method for producing bubble dough bread is mentioned, which includes mixing and stirring the dough in an intermediate mold, dividing the dough into portions of specified weight, and placing the dough in baking molds after baking. This method differs from the present invention in that the bubble mechanism for transferring the dough from the intermediate container to the baking tray works differently, and there is no mention of two synchronized forks rotating around themselves, while the forks mounted on the tray perform a linked rotation movement.

[0009] In the patent application number RU2755949, a method for processing a cooking device is mentioned. The device has a covered mixing chamber and a mixing device, which allows the dough to be divided into small portions after being made into unexpanded dough. The difference between this method and the present invention is that the expansion process of the dough is completed before the division.

[0010] Various existing invention methods generally rely on adding a leavening agent such as carbon dioxide liquid to the dough and expanding it with pressure. However, the production process of these inventions is not suitable for large-scale production and automation because manual intervention is required during the segmentation process after expansion to eliminate the deformation caused by the segmentation process and solve the problem of dough shrinkage. Summary of the invention

[0011] A mechanical dough expander for achieving the object of the present invention is shown in the accompanying drawings. The various shapes in the accompanying drawings are as follows.

[0012] Figure 1 : A front perspective view of a mechanical dough expander of the present invention.

[0013] Figure 2 : A cross-sectional perspective view of a mechanical dough expander of the present invention.

[0014] Figure 3 : A perspective view of a fork frame connected to a rotating platform in a mechanical dough expander of the present invention.

[0015] Figure 4 : A cross-sectional perspective view of a rotating platform and a fork frame connected thereto in a mechanical dough expander of the present invention.

[0016] Figure 5 : A perspective view of the dough ventilation device in the mechanical dough expander of the present invention.

[0017] Figure 6 : A cross-sectional perspective view of the dough ventilation device in the mechanical dough expander of the present invention.

[0018] Figure 7 : A perspective view of the dough container and fixing device in the mechanical dough expander of the present invention.

[0019] Figure 8: A front view of a dough container and a fixing device in a mechanical dough expander of the present invention.

[0020] The various parts constituting the mechanical dough expander of the present invention are marked as follows in the accompanying drawings: 1 - Mechanical dough expander 2 - Dough ventilation device 3 - Body 4 - Dough container 5 - Sealing cover 6 - Movable Platform 7 - Fixtures 8 - Fork 9 - Rotating Platform. DETAILED DESCRIPTION

[0021] like Figure 1-Figure 8 As shown, the mechanical dough expander (1) of the present invention comprises the following components.

[0022] Dough Aeration Device (2): This is the part that performs portion-based dough aeration.

[0023] Machine body (3): composed of at least one dough ventilation device (2).

[0024] At least one dough container (4): the container has a circular geometric shape and is used to place portioned dough.

[0025] Sealing cover (5): used to ensure that the dough in the dough container (4) maintains pressure during processing and prevent dough liquid from leaking.

[0026] The movable platform (6) is moved upward to engage with the sealing cover (5) when the dough container (4) is placed on it, thereby starting the ventilation process.

[0027] The fixing device (7) has a rectangular or square geometric structure and is used to ensure that the dough container (4) remains fixed during the ventilation process, and the dough container (4) has a circular geometric shape.

[0028] Two forks (8): placed side by side during the ventilation process and working synchronously with each other, pulling the dough through a rotating trajectory while trapping air into the dough.

[0029] Rotating platform (9): The fork frame (8) is mounted on the rotating platform (9) and is driven by a motor to rotate synchronously with the fork frame (8), thereby ventilating the dough.

[0030] The dough ventilation device (2) and the body (3) of the mechanical dough expander (1) of the present invention can realize the dough expansion process without any chemical leavening agent and fermentation agent.

[0031] The mechanical dough expander (1) of the present invention can expand dough with higher fluidity and higher liquid content, and has better effect than existing machines.

[0032] In the mechanical dough expander (1) of the present invention, the dough is baked in the same dough container (4) without using multiple containers, thereby avoiding the negative effects of deformation and shrinkage of the dough during the transfer from one container to another.

[0033] Thanks to the geometric structure of the fork (8) and its synchronous movement, the fork (8) is able to contact all parts of the dough container (4), thus achieving a uniform dough ventilation process.

[0034] Since the mechanical dough expander (1) of the present invention does not use any chemicals or yeast, it will not irritate the stomach and intestines, provide better digestion effects, and eliminate the problem of indigestion.

[0035] Dough container (4): The prepared dough consists of flour (including all types of flour or dry vegetables / legumes, purees, liquids), water and salt. The dough can be portioned manually or by a conveyor belt.

[0036] In the mechanical dough expander (1) of the present invention, the dough ventilation process is carried out by weight, rather than batch processing first and then weighting, thereby avoiding the negative effect of the dough losing its shape or shrinking after processing. In this way, even if the same amount of dough is used, it can provide twice the expansion opportunity.

[0037] After the dough container (4) is placed on the movable platform (6), the dough container (4) is fixed by the fixing device (7). In this way, during the dough ventilation process, since the dough container (4) has a circular geometric structure, the dough container (4) will rotate along with the rotating platform (9) and the fork frame (8), thereby avoiding a decrease in the dough processing efficiency. The angular geometric structure of the fixing device (7) helps to improve the efficiency of the ventilation process by fixing the dough container (4).

[0038] After the dough container (4) is placed, the movable platform (6) rises and engages with the sealing cover (5), thereby starting the ventilation process. The sealing cover (5) maintains the pressure in the dough container (4) during the process and prevents the dough liquid from leaking.

[0039] The rotating platform (9) starts to rotate with the power provided by the motor of the mechanical dough expander (1), and transmits this rotation to the fork (8), making it rotate synchronously. The rotation trajectory, relative position, rotation speed and rotation method of the fork (8) are very important. During the synchronous operation of the two forks (8), the dough dragged by one fork (8) will be caught by the other fork (8), and air will be trapped in the dough. The whole process will be repeated many times according to the type of dough, and the cycle and time will also be different. Finally, the expanded dough is more durable and its initial volume can be maintained for up to one hour before baking.

[0040] In the mechanical dough expander (1) of the present invention, the setting of the dough ventilation device (2) is adjusted according to different dough types. The fork frame (8) and the rotating platform (9) of each dough type will work at different times and cycles to improve production efficiency.

[0041] The mechanical dough expander (1) of the present invention is capable of expanding all types of flour (cake flour or gluten-free flour), all kinds of beans and vegetable purees within a few minutes.

Claims

1. A mechanical dough expander (1), comprising: a dough aeration device (2), which is a part that performs dough ventilation based on the portion size; A machine body (3) comprising at least one dough ventilation device (2); At least one dough container (4) having a circular geometric shape and used for placing portioned dough; A sealing cover (5) for ensuring that the dough in the dough container (4) maintains pressure during processing and preventing dough liquid from leaking; A movable platform (6) which, when the dough container (4) is placed thereon, moves upward to engage with the sealing cover (5), thereby starting the ventilation process; A fixing device (7) having a rectangular or square geometry for ensuring that the dough container (4) remains fixed during the ventilation process, the dough container (4) having a circular geometry; Characterized in that the invention comprises two forks (8) which are placed side by side during ventilation and work synchronously with each other to pull the dough through a rotating trajectory while trapping air into the dough; and The rotating platform (9) is provided with a fork frame (8) mounted on the rotating platform (9). The rotating platform (9) rotates synchronously with the fork frame (8) by means of power provided by the motor, thereby performing ventilation processing on the dough.

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