Mechanical fabric expander
The mechanical dough expander addresses mass production challenges by using high-pressure mixing and synchronized aeration to uniformly expand dough without fermentation, enhancing automation and reducing deformation, suitable for diverse flours and ingredients.
Patent Information
- Application Number
- JP2025503178
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2023-07-20
- Publication Date
- 2025-07-17
AI Technical Summary
Existing dough expansion and fermentation processes are not suitable for mass production and require manual intervention, leading to issues like partial deformation and swelling, and often rely on chemicals like carbon dioxide or yeast, which are not ideal for automation.
A mechanical dough expander using a high-pressure mixing method that eliminates the need for expansion and fermentation processes, featuring a synchronized fork system to uniformly aerate dough within a single container, maintaining pressure and preventing leakage, and allowing for efficient division and baking without additional equipment.
Enables rapid dough expansion without chemicals, reduces deformation, and supports automation, ensuring consistent volume maintenance and improved productivity for various flours and ingredients.
Smart Images
Figure 2025523249000001_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to a mechanical dough expander using a special mixing method at high pressure, which does not require a dough puffing and fermenting process. With a mechanical dough expander, dough obtained from all kinds of wheat flour, low-gluten wheat flour, gluten-free wheat flour, all kinds of beans, and vegetable puree can be fermented in a few minutes. In addition, the dough expands well without using any chemicals or fermentation aids.
Background Art
[0002] Currently, various chemicals and mechanical methods are used for dough embossing. Furthermore, in most of the processing systems, a technology of treating food with carbon dioxide as a pressure medium is adopted. However, these systems developed so far are not suitable for mass production.
[0003] The document with application number CN215123725 related to the problems in the relevant technical field describes an apparatus that integrates the fermentation, steaming, and baking of bread. With one apparatus, the three processes of bread fermentation, steaming, and baking can be carried out simultaneously. The said apparatus is developed aiming at cost reduction of the company and reduction of the number of apparatuses. However, different from the present invention, there is no description in the said document that the dough is manufactured without going through the aging and fermenting processes using mechanical pressurization and a special mixing method. Separately, a kneading and foaming machine is described in the document with application number RU2010143952 related to this problem. The said kneading and foaming machine is equipped with a device for discharging the said finished product. In addition, the expanded dough bulk dough mass is divided into several portions after processing. Regarding the said technology, it is different from the present invention in that the dough embossing is carried out in a batch before division.
[0004] The document with application number CN214431423 related to the problems in the relevant technical field describes that a fermentation box is arranged inside an automatic dough inflation machine. The corresponding automatic dough inflation machine is a dough fermentation device characterized by being able to promote the fermentation of dough. Different from the present invention, the relevant document does not describe aging by mechanical pressurization without fermentation by a special high-pressure mixing method.
[0005] The document with application number RU2454865 related to the problems in the relevant technical field describes a method for preparing dough without adding yeast. The corresponding invention relates to a kneading container, which is characterized by putting raw materials and auxiliary raw materials into a sealed tank of the kneading container, kneading the raw materials under pressure in an environment with carbon dioxide injected into the tank, and discharging the dough. Different from the present invention, it is characterized by adding carbon dioxide to age the dough. The document with application number GEU20222114 related to the problems in the relevant technical field describes adding mineral water (aqueous solution of water / carbon dioxide gas) to the dough put into a kneader to inflate the dough. It is different from the present invention in that the dough is manufactured by an expanding agent and a fermentation process.
[0006] The document with application number RU2475028 related to the problems in the relevant technical field describes a method for manufacturing aerated dough, kneading the dough in an intermediate form, separating it into a predetermined weight, and putting the dough into an oven form after the baking process. It is different from the present invention because the operating principle of the aeration mechanism for aging the dough after the aeration process is different, and it is not described that while two synchronous forks rotate, the turntable with forks rotates in a synchronous rotational motion.
[0007] The document with application number RU2755949 related to the problems in the relevant technical field describes a processing device for cooking. A kneading chamber equipped with a lid and a kneading machine can divide the dough without adding yeast after the preparation process. It is different from the present invention in that the dough aging process is carried out collectively before division. Currently, various methods are applied to the dough expansion process without using the yeast described in the above literature. Generally, pressurization is carried out while adding various bulking agents such as liquefied carbon dioxide to the dough, and an expansion process is provided. The manufacturing process of the present invention described above requires manual intervention to solve problems such as partial deformation of the baking tray and swelling of the dough after the expansion process, and is not suitable for mass production or automation.
Summary of the Invention
Problems to be Solved by the Invention
[0008] An object of the present invention is to provide a mechanical dough expander using a special mixing method at high pressure that does not require a dough expansion and fermentation process.
Brief Description of the Drawings
[0009] A mechanical dough expander developed to achieve the object of the present invention is shown in the accompanying drawings.
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Embodiments for Carrying Out the Invention
[0010] The present invention relates to a mechanical fabric inflator (1), and more specifically, a fabric aeration part (2) where fabric aeration is performed, a main body (3) composed of at least one fabric aeration part (2), at least one fabric container (4) having a circular geometric shape on which the partial fabric is placed, a sealing lid (5) that maintains pressure during the process and prevents the fabric liquid from leaking when the fabric is put into the fabric container (4), a movable table (6) that starts the aeration process in combination with the sealing lid (5) when it moves upward after placing the fabric container (4), a fixing device (7) having a rectangular parallelepiped or square shape and fixing the fabric container (4) having a circular shape during the aeration process, Two forks (8) that are arranged side by side during the aeration process, perform synchronized operations, and place the fabric dragged into any fork on a rotating orbit and suck air into the fabric, a rotating table (9) on which the forks (8) are installed to provide aeration of the fabric by synchronously rotating with the forks (8) using the power from the engine, The fabric aeration part (2) and the main body (3) of the mechanical fabric inflator (1) targeted by the present invention relate to a fabric aging device characterized by providing a fabric aging process without requiring chemical and aging support.
[0011] The mechanical fabric inflator (1) targeted by the present invention can inflate a fabric with a much higher liquid ratio and higher fluidity than currently used machines. The mechanical dough expander (1) targeted by the present invention is a mechanical dough expander (1) characterized in that after the dough is aged in a single dough container (4), the dough is baked in the same dough bowl (4) in an oven without using another bowl. As a result, deformation, expansion, etc. caused by transferring the dough from one container to another do not occur.
[0012] Due to the geometric shape of the forks (8) and their synchronized movements with each other, the forks (8) can reach all parts of the dough container (4) and perform a uniform aeration process. Since the mechanical dough expander (1) targeted by the present invention does not use chemicals or yeast, there is no stomach disorder, it is easy to digest, and indigestion can be eliminated. Dough container (4): Dough prepared with flour (all kinds of flour, or dried vegetables / beans, puree, liquid), water, and salt is divided manually or by a conveyor.
[0013] In the mechanical dough expander (1) targeted by the present invention, the dough aeration process: By performing aeration for each division after division instead of making a large amount and then dividing, it is possible to prevent post-processing deformation and dough expansion. Therefore, if the same amount of dough is used, twice as much dough can be expanded.
[0014] After the dough container (4) is placed on the movable table (6), it is fixed by the fixing device (7). Then, the rotation of the dough container (4) caused by the circular shape of the dough bowl (4) during the dough drying process and the dough container (4) in which the dough is placed do not reduce the efficiency of the process due to the rotation of the forks (8) and the turntable (9). By fixing the dough container (4) due to the angular shape of the fixing device (7), the efficiency of the aeration process can be improved. With the placement of the dough container (4), the movable table (6) moves upward and connects to the sealing lid (5), and the aeration process is started. The sealing lid (5) maintains the pressure of the dough placed in the dough container (4) during the process and prevents the leakage of the dough liquid.
[0015] The mechanical dough expander (1) targeted by the present invention starts a rotational motion with the power supplied from a motor. When this motion is transmitted to the forks (8), these forks rotate integrally. The rotational trajectories, positional relationships, rotational speeds, and rotations of the two forks (8) are important. In the dough movement by the two forks (8) operating simultaneously with each other, the dough pulled by one fork (8) is taken into its rotational trajectory, air is confined in the turntable (9) where the dough and the forks (8) are arranged, and dough aeration is performed by rotating simultaneously with the forks (8) with the power taken in from the engine. As a result, the ripened dough has increased durability and can maintain its initial volume before baking for up to one hour.
[0016] In the mechanical dough expander (1) targeted by the present invention, the setting of the dough aeration unit (2) that performs the dough aeration process shall be different for each type of dough. Depending on the type of dough, the forks (8) and the turntable (9) operate at different times and cycles, thus improving productivity.
[0017] The mechanical dough expander (1) targeted by the present invention is characterized by providing an aeration opportunity for all types of wheat flour (low gluten or free wheat flour), all types of legumes, and vegetable purees within several minutes.
Explanation of Signs
[0018] The numbers of the components constituting the mechanical dough expander targeted by the present invention are as shown below. 1 Mechanical dough expander 2 Dough aeration unit 3 Main body 4 Dough container 5 Sealing lid 6 Movable turntable 7 Fixing device 8 Fork 9 Turntable
Claims
【Claim 1】 An aeration part (2) of the dough where aeration of a part of the dough is performed, A main body (3) consisting of at least one dough aeration part (2), At least one dough container (4) having a circular geometric shape into which a fixed amount of dough is put, A sealing lid (5) that is composed of a sealing lid (5) which maintains the pressure during processing of the dough put in the dough container (4) and prevents the dough liquid from leaking, A movable table (6) that can be connected to the sealing lid (5) to start the aeration process when the sealing lid (5) moves upward after the dough container (4) is placed thereon, and a fixing device (7) having a rectangular or square geometric structure, During the aeration process, it ensures the fixation of the dough container (4) having a circular geometric shape, and is provided with two forks (8) that are arranged side by side and work synchronously with each other during the aeration process, Taking in the dough dragged by one fork (8) into its rotation locus, confining air in the turntable (9) where the dough and the fork (8) are arranged, and performing dough aeration by rotating simultaneously with the fork (8) by the power taken in from the engine Characterized by this mechanical dough expansion machine (1).