Assembly and method for coating a stick-shaped snack product

Abstract

The invention relates to a stick-shaped baked snack product coating assembly comprising a clamp (2) engaging with a plurality of snack products (5), a conveying assembly (4) on which a shaft (1) bearing the clamp (2) is fitted, and a first container (10) carrying a coating liquid (6) with which, in a coating position, the clamp (2) carrying the snack product (10) in vertical position is aligned from above. The coating assembly comprises a depositor (50) for dispensing dried food particles (9) so as to adhere on the first coating layer (40) of the snack product (5), and a second container (70) carrying a coating liquid (6) in which the snack product (5) dispensed with the dried food particles (9) is immersed so as to provide a second coating layer (80) on the dried food particles (9).

Description

[0001] ASSEMBLY AND METHOD FOR COATING A STICK-SHAPED SNACK PRODUCT

[0002] TECHNICAL FIELD

[0003] The present invention relates to an assembly and method for coating stick-shaped baked snack products.

[0004] STATE OF THE ART

[0005] Dough-based baked food products are typically prepared according to a predetermined recipe to form a plastic malleable dough. They are obtained by mixing flours of grains such as wheat or starch-based blends thereof with various supplements and water in weight proportions determined according to a recipe, and subjecting this mixture to various processes.

[0006] Stick-shaped baked snack products are generally produced by giving the dough prepared according to such a recipe a stick shape and then applying a heat treatment such as baking or the like to the product. Such stick-shaped baked snack products have a firm and crisp structure. Said sticks are usually brittle. The stick-shaped baked snacks are successively arranged on a conveyor and fed horizontally spaced apart to a clamp with silicone jaws. With their free ends facing downwards, the clamp carries the spaced sticks to which it is engaged at one end, by bringing them to a vertical position. The products in the vertical position are immersed in a coating liquid. The coating liquid, e.g. liquid chocolate, is usually disposed in a container. The sticks are immersed in the coating liquid such that their free ends overcoming the surface tension enter first in the coating liquid and are then retrieved and transported for cooling. When a product is obtained by dispensing dried food particles on a coated stick, the product's shelf life becomes dependent on said dried food particles.

[0007] TR 2012 / 08266 relates to a method of coating stick-shaped biscuits, confectionery, chocolates, crackers, cakes, chewing gum and similar products with chocolate or similar fluid or viscous material by way of immersion, and to a machine for implementing said method. Here, the products conveyed from a product feeding hopper to a custom shaped elastic band, are pushed by a pusher unit when they are aligned with automatic locking clamps. The pushed products are gripped by pinching of the automatic locking clamps when they are in horizontal position. The clamps move from horizontal to vertical position while advancing on a main production line. When the products in the clamps in vertical position are aligned with a tank containing the fluid or viscous coating material, the products are immersed therein as a result of an upward motion of the tank which can be moved up and down by a servomotor driven lifter, and with a downward motion of the tank, the products come out coated with the material. As the coated products held at the ends of the clamps move towards a cooling tunnel on the main production line, the excess coating material thereon is removed by gravity. In a condiment conveying and sprinkling area, the coated products are sprinkled with condiments and cooled in a cooling tunnel.

[0008] BRIEF DESCRIPTION OF THE INVENTION

[0009] The aim of the invention is to ensure a long shelf life of stick-shaped baked snack products provided with dried food particles thereon.

[0010] In order to achieve the aforementioned aim, the invention relates to a stick-shaped baked snack product coating assembly comprising a clamp engaging with a plurality of successive and spaced stick-shaped baked snack products by holding them at one end, a conveying assembly on which a shaft bearing the clamp is fitted at its opposite ends and on which the clamp is conveyed so as to advance along a production line, and a first container carrying a fluid or semi-fluid coating liquid, with which, in a coating position, the clamp carrying the snack product in vertical position is aligned from above. The coating assembly comprises a depositor for dispensing dried food particles so as to adhere on the first coating layer of the snack product that, in the coating position, was at least partially immersed into the coating liquid so as to provide the first coating layer, and a second container carrying a fluid or semifluid coating liquid in which the stick-shaped snack product dispensed with the dried food particles is immersed so as to provide a second coating layer on the dried food particles. Thus, by means of the second layer of coating that forms a moisture barrier around the food particles, the dried food particles are protected from spoilage, extending the shelf life.

[0011] In a preferred embodiment of the invention, the surface area in contact with the first coating layer, of the dried food particles dispensed on the stick-shaped snack immersed in the coating liquid, is in the range of 2mm2to 8mm2. A larger surface area is thus achieved, leading to increased contact points between the coating layer and the dried food particles, thereby enabling better adhesion of the dried food particles. In addition, the increased surface area allows for a more homogeneous distribution of the dried food particles.

[0012] In a preferred embodiment of the invention, the water activity value of the dried food particles is in the range of 0.45 to 0.57. Food particles with low water activity values thus provide a less favorable environment for the growth and reproduction of microorganisms, thereby ensuring a longer shelf life. In a preferred embodiment of the invention, the thickness of the second coating layer is in the range of 1 mm to 1 ,5mm. The structural strength of the product is thus increased, enabling it to be durable, and its shelf life is extended by avoiding air contact with external environment.

[0013] In a preferred embodiment of the invention, the first container and the second container have identical structures and contain equal amounts of coating liquid. Thus, problems are avoided, such as cracking or breaking of the product because of an increased weight of the product due to using excessive coating liquid.

[0014] In a preferred embodiment of the invention, the ratio of the surface area of the dried food particles in contact with the first coating layer, over the total surface area is in the range of 10% to 30%. The amount of contact surface is thus increased and homogeneous distribution is ensured on the product.

[0015] In a preferred embodiment of the invention, the dried food particles dispensed from the depositor onto the stick-shaped snack product, comprise dried fruit. This ensures a longer shelf life for the final product.

[0016] In a preferred embodiment of the invention, the coating liquid comprises melted chocolate which solidifies at room temperature. This allows the chocolate to solidify quickly on the stickshaped snack at room temperature after the coating process.

[0017] In order to achieve the aforementioned object, the invention relates to a coating method of a stick-shaped baked snack product by means of a coating assembly as described above. The coating method comprises the steps of, in a coating position, aligning a clamp in which successive and mutually spaced stick-shaped baked dough products are arranged, with an open mouth portion of a first container; forming a first coating layer by immersing the stickshaped snack products into the first container and partially coating them with a coating liquid, producing an intermediate product by dispensing dried food particles by means of a depositor onto the stick-shaped snack product having the first coating layer and by adhesion of the dried food particles on the semi-viscous first coating layer; forming a second coating layer by coating the intermediate product by immersing it in the second container so as to cover the dried food particles with the coating liquid. Despite using dried food particles, a final product with a longer shelf life is thus obtained thanks to double coating.

[0018] In a preferred embodiment of the invention, the process steps of immersing the products in the first container in the coating position and immersing them in the second container in the coating position are configured to be performed in the same amount of time. This allows the coating layer thicknesses to be kept under control.

[0019] In a preferred embodiment of the invention, in the coating position, the depth of immersion of the intermediate product into the second container is greater than or equal to the depth of immersion of the stick-shaped snack product into the first container. This allows the dried food particles to be completely enveloped and ensures that the second coating process is carried out without wastage.

[0020] In a preferred embodiment of the invention, the first coating layer of the intermediate product is cooled until it solidifies. This enables enhancing the structural strength of the intermediate product and allows the dried food particles dispensed on the first coating layer to rest stably on the coating layer.

[0021] BRIEF DESCRIPTION OF DRAWINGS

[0022] Figure 1 is a perspective view of a representative embodiment of the stick-shaped baked snack product coating assembly according to the invention.

[0023] Figure 2a is a schematic representation of the case where a clamp with an attached stickshaped baked snack product traveling on a conveyor, is aligned with a first container in vertical position.

[0024] Figure 2b is a schematic representation of the first container in a lifting position.

[0025] Figure 2c is a schematic representation of removal of the stick-shaped baked snack product in coated condition from the first container.

[0026] Figure 3 is a schematic representation of a depositor disposed in the coating assembly according to the invention.

[0027] Figure 4a is a schematic representation of the case where the clamp with the attached stickshaped baked snack product traveling on the conveyor, is aligned with a second container in vertical position.

[0028] Figure 4b is a schematic representation of the second container in the lifting position.

[0029] Figure 4c is a schematic representation of removal of the intermediate product in coated condition from the second container.

[0030] DETAILED DESCRIPTION OF THE INVENTION In this detailed description, the improvement according to the invention is explained with references to examples, only to better illustrate the subject matter and without limiting it in any way

[0031] Figure 1 shows a perspective view of a coating assembly according to the invention for a stick-shaped cracker snack product made of baked dough. The stick-shaped snack products (5), obtained from cracker dough and baked in an oven (not shown), are fed in horizontal position from a conveyor into the jaws of clamps (2). A plurality of clamps (2) articulating at their upper ends on a shaft (1 ), capture the products (5) at their upper ends by application of bias thanks to their spring-loaded structure. Each clamp (2) pinches a plurality of products (5) at their upper ends in parallel and mutually spaced arrangement. The shaft (1 ) fitted at its opposite ends on a conveyor assembly (4) of a production line (3) runs in vertical position along the line (3) on which it is linearly guided. A controller (8) adapted to transmit signals to the coating assembly controls the assembly to ensure its continuous operation. A movable cradle (36) which is part of a horizontal conveyor assembly (30) for a first container (10) is provided below the production line (3). The first container (10) is secured on a planar supporting wall of the cradle (36). The first container (10) having a vat-like form has an elongated structure along the width of the shaft (1 ) and has an open mouth (12) facing upwards. The base (14) of the first container (10) is planar. Below the base (14), there are two parallel cylindrical supporting arms (22) which belong to a vertical conveyor assembly (20). At the lower end of each cylindrical supporting arm (22), a lifting arm (24) is provided extending telescopically in vertical direction. The lifting arm (24) is supported by the cradle

[0032] (36) and is directly connected at its lower end to a motor (26) equipped with a movable shaft in vertical direction. The motor (26) is disposed below the cradle (36), while the lifting arms (24) are arranged above the cradle, rotationally and coaxially connected to the motor. A slide (32) is provided below the horizontal conveyor assembly (20) on opposite transverse sides of the cradle (36), so as to convey the first container (10) in the horizontal axis on the plane of the production line. The slide (32) is arranged to move linearly on a frame (34) configured as a pair of opposite profiles extending parallel to the production line. The cradle (36) is horizontally movable back and forth on the slide (32) above the frame (34). The cradle (36) is thus enabled to convey the first container (10) along the production line (3) so as to advance or retract by the length of the slide (32). On the other hand, a vertical second motor

[0033] (37) is disposed on the columns arranged in close proximity to the transverse sides of the cradle (36). The second motor (37) rotates, enabling the cradle (36) to move on the slide (32) with a controlled speed and distance. A stopper (33) shaped as a cylindrical projection arranged behind the slide (32), generates a signal to the controller (8) when the cradle (36) contacts the stopper (33) with its rear side, to indicate that the slide (32) is conveniently positioned for coating.

[0034] Figures 2a-c schematically illustrate a vertically positioned stick-shaped cracker product (5) gripped at its upper end by a clamp (2), and a first container (10) filled with melted chocolate as coating liquid (6) and equipped with vertical and horizontal conveyor assemblies (20, 30). In Figure 2a, the container (10) is shown in the initial position for coating. Meanwhile, the vertical conveyor assembly (20) holds the first container (10) at the lowermost position. In the coating position, until immersion begins, the first container (10) moves on the slide (32) and the frame (34) in parallel to the production line (3) and with a line speed that is equal to the speed of the clamp (2). In an immersion start position where the coating process is initiated, the vertical conveyor assembly (20) raises the first container (10) and the lower end of the product (5) overcomes the surface tension of the coating liquid (6) and penetrates therein. In the meantime, since the line speed of the clamp (2) and the first container (10) are equal, the relative speed of the product (5) with respect to the coating liquid (6) is zero. Therefore, as the clamp (2) continuously moves along the production line (3), the product (5) is subjected to compression stress in its axis of extension and an effect that would exert a shearing force on the product (5) is not generated.

[0035] In the maximum immersion position shown in Figure 2b, the lifting arm (24) reaches the maximum stroke distance and the immersing of the product (5) in the coating liquid (6) is completed. Then, preferably, this position can be further maintained for some time to increase the thickness of the coating or the vertical conveyor assembly (20) can be immediately activated to initiate a downward movement of the first container (10). In the end- of-coating position, the first container (10) is lowered away from the clamp (2). The coating liquid (6) adhered on the product (5) then solidifies to form a first coating layer (40). At the lowermost position shown in Figure 2c, the first container (40) is conveyed on the slide (32) to the opposite end. After this position, the horizontal conveyor assembly (30) quickly pulls the first container back to its initial position and the container is positioned in the initial position below the next clamp (2). This allows to maintain the speed of the production line (3) without causing any interruption, while the spaced clamps (2) advance successively on the production line (3). The coated product (5) is removed from the production line by opening the clamp (2) and lead to the next process step. Figure 3 schematically illustrates a depositor provided in the coating assembly according to the invention. Dried food particles (9) dispensed by a depositor (50) disposed above the production line (3) shown in Figure 2, adhere to the semi-fluid first coating layer (40) coated on the stick-shaped snack product (5). The dried food particles (9) dispensed by the depositor (50) are deposited from above by way of gravity to adhere on the first coating layer (40). The dried food particles (9) contain dried sour cherries. The dried sour cherries have a water activity value in the range of 0.45 to 0.57, and preferably have a water activity value of 0.53. The ratio of the surface area of the dried food particles (9) in contact with the first coating layer (40) to the total surface area is in the range of 10% to 30%, preferably in the range of 15% to 25%, and more preferably 20%. The dried food particles (9) are distributed around the first coating layer (40) so as to cover an area in the range of 2mm2to 8mm2, preferably 5mm2. An intermediate product (60) is obtained by adhesion of the dried food particles (9) on the first coating layer (40).

[0036] Figures 4a-c schematically illustrate a vertically positioned intermediate product (6) gripped at its upper end by a clamp (2), and a second container (70) filled with melted chocolate as coating liquid (6), and equipped with vertical and horizontal conveyor assemblies (20, 30). The first container (10) and the second container (70) are structurally identical. In Figure 4a, the second container (70) is displayed in the initial position for coating. Meanwhile, the vertical conveyor assembly (20) holds the second container (70) at the lowermost position. In the coating position, until immersion begins, the second container (70) moves on the slide (32) and the frame (34) in parallel to the production line (3) and with a line speed that is equal to the speed of the clamp (2). In an immersion start position where the second coating process is initiated, the vertical conveyor assembly (20) raises the second container (70) and the lower end of the intermediate product (60) overcomes the surface tension of the coating liquid (6) and penetrates therein. In the meantime, since the line speed of the clamp (2) and the second container (70) are equal, the relative speed of the intermediate product (60) with respect to the coating liquid (6) is zero. Therefore, as the clamp (2) continuously moves along the production line (3), the intermediate product (60) is subjected to compression stress in its axis of extension and an effect that would exert a shearing force on the intermediate product (60) is not generated.

[0037] In the maximum immersion position shown in Figure 4b, the lifting arm (24) reaches the maximum stroke distance and the immersing of the intermediate product (60) in the coating liquid (6) is completed. Then, preferably, this position can be further maintained for some time to form a second coating layer (80) covering the dried food particles (9) as displayed in Figure 3. The thickness of the second coating (80) can be increased, or the vertical conveyor assembly (20) can be immediately activated to initiate a downward movement of the second container (70). The thickness of the second coating layer (80) is between 1 mm and 1 ,5mm, and is preferably 1.25mm. At the end-of-coating position, the second container (70) is lowered away from the clamp (2). The coating liquid (6) adhered on the intermediate product (60) then solidifies to form the second coating layer (80). The second coating layer (80) completely covers the first coating layer (40) of the intermediate product (60), thus acting as a moisture barrier on the dried food particles (9). At the lowermost position shown in Figure 2c, the second container (70) is conveyed on the slide (32) to the opposite end. Following this position, the horizontal conveyor assembly (30) quickly pulls the second container back to its initial position and the container is positioned in the initial position below the next clamp (2).

[0038] In a method of coating a stick-shaped baked snack product with a coating assembly, in a coating position, the clamp (2) in which successive and mutually spaced stick-shaped baked dough products are arranged, is aligned with an open mouth portion (12) of a first container (10). Following alignment, the stick-shaped snack products (5) are immersed to a certain depth into the first container (10) and are partially covered with the coating liquid (6), forming the first coating layer (40). The first coating layer (40) thus formed is provided so as after removing from the first container (10), dried food particles (9) dispensed thereon by means of a depositor (50) adhere on the coating layer while it is still semi-viscous. An intermediate product (60) is produced by adhesion of the dried food particles (9). The intermediate product (60) is cooled until the first coating layer (40) solidifies and the cooled intermediate product (60) is immersed in the second container (70) to the same or greater depth as that of the immersion in the first container (10). The dried food particles (9) on the intermediate product (60) are coated with the coating liquid (6) to form a second coating layer (80) and a final product is thus obtained. The resulting final product is cooled and packaged.

[0039] REFERENCE NUMBERS

[0040] 1 Shaft

[0041] 2 Clamp

[0042] 3 Production line

[0043] 4 Conveyor assembly

[0044] 5 Product

[0045] 6 Coating liquid

[0046] 8 Controller Dried food particles First container Mouth Base Vertical conveyor assembly Supporting arm Lifting arm Motor Horizontal conveyor assembly Slide Stopper Frame Cradle Second motor First coating layer Depositor Intermediate product Second container Second coating layer

Claims

CLAIMS1 - A coating assembly for stick-shaped baked snack products, comprising: a clamp (2) engaging with a plurality of successive and spaced stick-shaped baked snack products (5) by holding them at one end, a conveying assembly (4) on which a shaft (1 ) bearing the clamp (2) is fitted at its opposite ends and on which the clamp (2) is conveyed so as to advance along a production line (3), and a first container (10) carrying a fluid or semi-fluid coating liquid (6) with which, in a coating position, the clamp (2) carrying the snack product (5) in vertical position is aligned from above, characterized in that, the coating assembly comprises a depositor (50) for dispensing dried food particles (9) so as to adhere on the first coating layer (40) of the snack product (5) that, in the coating position, was at least partially immersed into the coating liquid (6) so as to provide the first coating layer (40), and a second container (70) carrying a fluid or semi-fluid coating liquid (6) in which the stick-shaped snack product (5) dispensed with the dried food particles (9) is immersed so as to provide a second coating layer (80) on the dried food particles (9).2- A coating assembly according to claim 1 , characterized in that, the surface area in contact with the first coating layer (40), of the dried food particles (9) dispensed on the stick-shaped snack product (5) immersed in the coating liquid, is in the range of 2mm2to 8mm2.3- A coating assembly according to claim 2, characterized in that, the water activity value of the dried food particles (9) is in the range of 0.45 to 0.57.4- A coating assembly according to claim 3, characterized in that, the thickness of the second coating layer (80) is in the range of 1 mm to 1 ,5mm.5- A coating assembly according to any one of the preceding claims, characterized in that, the first container (10) and the second container (70) have identical structures and contain equal amounts of coating liquid (6).6- A coating assembly according to any one of the preceding claims, characterized in that, the ratio of the surface area of the dried food particles (9) in contact with the first coating layer (40) to the total surface area is in the range of 10% to 30%.7- A coating assembly according to any one of the preceding claims, characterized in that, the dried food particles (9) dispensed by the depositor (50) onto the stick-shaped snack product (5) contain dried fruit.8- A coating assembly according to any one of the preceding claims, characterized in that, the coating liquid (6) contains melted chocolate that solidifies at room temperature.9- A coating method of a stick-shaped baked snack product by means of a coating assembly according to any one of the preceding claims, characterized in that, the method comprises the steps of, in a coating position, aligning a clamp (2) in which successive and mutually spaced stick-shaped baked dough products are arranged, with an open mouth portion (12) of a first container (10); forming a first coating layer (40) by immersing the stick-shaped snack products (5) into the first container (10) and partially coating them with a coating liquid (6), producing an intermediate product (60) by dispensing dried food particles (9) by means of a depositor (50) onto the stick-shaped snack product (5) having the first coating layer (40) and by adhesion of the dried food particles (9) on the semi-viscous first coating layer (40); forming a second coating layer (80) by coating the intermediate product (60) by immersing it in a second container (70) so as to cover the dried food particles (9) with the coating liquid (6).10- A coating method according to claim 9, characterized in that, in the coating position, the steps of immersing the products in the first container (10) and immersing them in the second container (70) are configured to be performed in the same amount of time.11 - A coating method according to claims 9 and 10, characterized in that, in the coating position, the depth of immersion of the intermediate product (60) into the second container (70) is greater than or equal to the depth of immersion of the stick-shaped snack product (5) into the first container (10).12- A coating method according to claims 9 to 1 1 , characterized in that, the method comprises the step of cooling the intermediate product (60) until the first coating layer (40) solidifies.

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