Method and apparatus for producing products from warm dough

Abstract

The present invention is a method for producing a product from hot dough, comprising the steps of: (1) preparing the dough by cooking; (2) dispensing the dough to a predetermined level in a first container (7); (3) inserting a first mold (8) having a number of tubular cells (9) in the shape of a product such as a croquet while the dough is still hot, and filling each of the tubular cells with the dough; and (4) extruding the croquettes formed by rapidly cooling the dough with a first movable mold (16) to obtain a number of croquettes at the same time. The remaining dough is dispensed (2) in a hot state into a second container (7') having a movable separator (18), which after dispensing moves until the dough reaches the predetermined level, and the above steps are repeated.

Description

[Technical Field]

[0001] The present invention relates to a method and an apparatus for producing products from a warm dough. The object of the present invention is to improve existing methods and apparatus for producing products made from a warm dough in order to highly improve the production of said products.

[0002] The invention can be used to produce any type of product obtained from a hot dough, such as croquettes (the original dish of the Japanese croquette) or fish dough. [Background technology]

[0003] All traditional processes for producing croquettes, from the most traditional to the most automated, are based on the paradigm of dispensing, cutting, and shaping the croquettes cold. This means that the dough or béchamel turns into croquettes when it cools and hardens. It is then coated with paste, flour, breadcrumbs, and other coatings as needed.

[0004] In short, any production of croquettes must go through the following steps (described here for industrial production, but applicable to any type of production):

[0005] Step 1: The dough, béchamel or sauce that will be the base for making the croquettes is prepared. The dough is made using a creamer, hot mixer or similar equipment, the size of which (volumes ranging from a few liters to several hundred liters) is adjusted to suit the desired production volume. The ingredients that make up the dough are mixed and cooked in the creamer. At this point, three important factors must be taken into account: (a) The structural quality of the dough (texture, texture), which depends mainly on the temperature and cooking time, the relationship between the amount of fat (oil, butter, margarine, etc.), the amount of flour (wheat, corn, etc.), and the amount of liquid (milk, soup, water, etc.), and the inclusion of thickeners (and the amount of thickener) are taken into consideration. The structural quality of the dough is an important factor, as it has a decisive influence on the ease and quality of subsequent manufacturing, as well as on other organoleptic properties of the final product. A balance must be found between the ideal structural quality for the croquettes themselves and the ideal structural quality for the correct manufacturing of the croquettes. (b) The organoleptic characteristics, which determine the quality of the product itself and which in turn depend on the quality of the raw materials, the cooking method, the quantity and quality of the ingredients, the main ingredient (ham, chicken, shrimp and hake, mushrooms, cod, etc.) which determine the taste and type of croquettes, and the presence (and amount) of flavouring additives are taken into account. (c) Regardless of the quality of the product, the microbiological index is taken into account, which ultimately indicates its suitability for consumption. A product may be of very low quality and still be suitable for consumption, or of very high quality but not suitable for consumption (some foods may look and smell good but contain pathogenic bacteria that make them unsuitable for consumption). However, contaminated foods generally have poor organoleptic properties in some, several or all of their aspects (color, smell, taste, etc.).

[0006] To avoid contamination of the dough, it is necessary to ensure that the ingredients are in perfect condition, that the temperature and / or cooking time is as high as possible within the requirements of the product to be cooked, and that sanitary measures are taken by the operator for all auxiliary materials necessary for the process, including of course the facility itself (and the environment).

[0007] Although it is not possible to remove the contamination from the product, preservatives can be used to slow its growth.

[0008] [Step 2] Once the dough is cooked, it is removed from the cream cooker. This removal is usually done manually using a lever built into the cream cooker, but it can also be done automatically. The warm dough (usually over 70°C) is placed in a container and rapidly cooled. This cooling must be done in such a way that the temperature in the center of the dough drops to below 10°C within two hours. Because bacterial growth is most active between 10°C and 40°C, the rapid cooling process described above is necessary to prevent excessive and rapid bacterial growth within the dough. Therefore, the shorter the time the dough spends in this temperature range, the less likely bacterial growth will occur, which can directly affect the quality and durability of the product.

[0009] Therefore, the dough is usually divided into several containers so that it can cool faster (the smaller the volume of dough, the faster it will cool).

[0010] This distribution (distribution) between multiple containers does not need to be precise, but the amount of dough in all containers should be similar so that the dough cools as evenly as possible. Rapid cooling can damage the structural quality of the dough. Excessive or sudden cooling can damage the dough's structure, causing it to crack and become brittle. Cracking makes it very difficult to make croquettes. Therefore, many producers use thickeners at this stage to avoid this problem.

[0011] Rapid cooling is typically performed in a blast chiller with guide rails onto which multiple trays are manually placed, with the trays spaced apart (to allow faster cooling and for the dough to evaporate heat more efficiently). Alternatively, rapid cooling can be performed in larger blast chillers, where multiple trays are individually placed on a food rack trolley that is inserted fully into the blast chiller. The use of rapid cooling tunnels is also known.

[0012] This rapid cooling process is often accomplished by immersing the fabric, previously sealed in a plastic bag, in a temperature-controlled water bath.

[0013] [Step 3] Once the dough has cooled, it is placed and stored in a temperature-controlled chamber to minimize bacterial growth. This temperature must be as low as possible without affecting the structural quality of the dough (dough can become brittle if it gets too cold). This chamber must be thoroughly cleaned and maintained to avoid product contamination.

[0014] The resting stage (resting step), which typically lasts one day, is essential to maintain the dough's thickness and prevent it from collapsing during the remaining cooking process. This resting step can be omitted if a thickener is used, but the ingredients in the thickener affect the quality of the product. The present invention does not require a resting step or use a thickener.

[0015] Step 4: At this point, the croquettes themselves are ready. There are various machines that make this task easier, but they all follow the same steps: (a) The dough (after being removed from the resting container) is tightly placed in a filling machine. Pneumatic and hydraulic filling machines are known in which the dough is introduced and compressed manually. It must be taken into account that the filling machine must be fully sterilized and that the operator must avoid the risk of contaminating the dough during handling. Nevertheless, compressing the dough and the time it takes to do so encourages the growth of bacteria. Large, much more expensive and complex vacuum filling machines are also known that can carry out this process automatically. Even in this case, the dough can become contaminated due to compression within the filling machine.

[0016] At the exit of the machine there is a nozzle from which the dough emerges in the desired width. (b) The outlet nozzle of the filling machine must be attached to a croquette die-cutting machine. The dispensing function is performed by controlling the output of the compressed dough from the nozzle in the filling machine, the cutting by the die-cutting machine at a specific frequency (by a time or length sensor) provides the length of the croquette, and the width of the nozzle provides the final shape of the croquette. The outlet nozzle for the dough and the tubular section through which the cutter cuts the dough are potential sources of contamination, as they can leave product residues.

[0017] Pneumatic and hydraulic fillers are usually fitted with die-cutting machines that accept only one, or at most two, outlet nozzles. Vacuum fillers are usually fitted with form cutters that can accept four, six, or even eight outlet nozzles simultaneously, doubling the speed at which croquettes can be produced. The time when croquettes are being cut or formed is also the time when bacteria are most likely to grow. (c) Once the croquettes are formed, they are coated with the desired coating (egg, flour, breadcrumbs, etc.).

[0018] The above-mentioned state-of-the-art methods and devices have the following drawbacks: (1) The construction quality of the dough must be adapted to the specific functions of each of the conventionally available croquette filling, dispensing, and die-cutting machines, and is not available for any construction quality. (2) To properly produce croquettes, the dough must be allowed to rest after rapid cooling. The resting time varies, but is usually 24 hours, significantly lengthening the process. This resting step can be omitted, but requires the use of thickeners, which have the drawback of affecting product quality. (3) The need to rest the dough makes it impossible to carry out the process continuously, and during this time (resting period) bacteria and other pathogens (such as listeria and salmonella) are more likely to grow. (4) Temperature-controlled intermediate chambers are used to rest the dough, which increases the possibility of cross-contamination (bacteria, fungi, and other pathogens present in the environment or on surfaces) and requires space for the intermediate chambers, as well as maintenance, electricity consumption, thorough cleaning, and HACCP (Hazard Analysis and Critical Control Points) procedures. (5) Intensive use of pneumatic, hydraulic, and / or vacuum filling machines and molding / dispensing / demolition machinery is required. (6) Fabrics are frequently handled and processed, which accelerates product deterioration, reduces the product's useful life and inherent quality, and promotes bacterial growth (e.g., mesophilic bacteria) and potential contamination from operator contact (pathogens such as E. coli and Staphylococcus aureus). (7) Space is required for the machinery, and adaptations to facilities and other constraints are also required. (8) Electrical equipment (even three-phase) is essential for the operation of the machine, which entails electricity costs and energy consumption. (9) Acquiring and installing machinery requires a large initial investment. (10) Uncertainty exists regarding the possibility of depreciation in properly selecting the type of machinery that best suits the various processes that are performed (or that may be performed) and the current (and expected) production volumes. (11) There is a high probability of mechanical breakdowns in these machines, which means considerable drawbacks and costs in terms of production stoppages and repair costs by technicians. (12) There is a need for maintenance and replacement of parts and materials that, due to wear, require replacement at the end of their useful life. (13) You have a duty to be aware of the operation and hazards of machinery. (14) The operation of machinery involves some degree of risk to the operator. (15) Cleaning the machine is difficult. There are areas that are difficult to access, areas that must not get wet, and moving parts with recesses that make cleaning difficult. In general, cleaning is a very tedious task that takes up a lot of time, considering its importance, as it is an area where contamination frequently occurs. (16) Because it is a low-temperature process, the dispensing, cutting, and shaping of the croquettes must always be linear. This means that only one croquet can be removed at a time from each outlet of the machine. Most conventional machines have one outlet, and the largest and most automated machines have up to eight outlets, but in either case, croquet production is not optimized for the present invention. (17) The resulting final product is often far from the desired standard result. The resulting final product can be altered by small changes in manufacturing, rapid cooling and / or resting of the product, and even changes in machine operation. (18) Product residue and product loss occur during the process. (19) Since machines generate noise and noise pollution, operators must use specific protective helmets for each machine they use. (20) Assembling and disassembling the machine for proper cleaning takes time and poses the risk of bacteria being present. (21) Because the entire process is industrial, it is not suitable for small-scale or home production. Summary of the Invention

[0019] To achieve the object of the present invention and overcome the above-mentioned drawbacks, the present invention provides a method for producing a product from warm dough. The method of the present invention begins with a step of producing dough, in which the warm dough is dispensed into a first container to a predetermined level corresponding to the height (dimension) of the product to be produced (first dispensing step). Next, a first mold-cutting die (first mold-cutting mold) having a plurality of tubular cells forming a model shape of the product to be produced is inserted into the first container containing the warm dough, thereby filling each of the tubular cells with the dough (first filling step), thereby demonstrating the novelty of the present invention. Subsequently, rapid cooling is applied to the set of the previous step (the first container, the first mold-cutting die, and the dough set in the state where the first filling step is completed), and the first mold-cutting die is removed from the first container. As a result, the dough remains disposed in the tubular cells, and the shape of the product to be produced is established. Next, the extension of the first movable mold (first ejector mold) is tightly (snugly) inserted into the tubular cells of the first molding die, thereby removing each of the products molded within the tubular cells.

[0020] The foregoing process thus allows the products to be dispensed and cut while the dough is warm, and the products to be shaped while the dough is cooling in a manner that avoids the need for a resting step as is conventionally the case, thereby greatly simplifying both the method and the apparatus for making croquettes.

[0021] The dispensing step of filling the first container to a predetermined level may be performed by either utilizing a mark or stopper on the first container, by weighing the first container containing the dough, or by computer-controlled automatic filling.

[0022] The entire amount of dough to be produced is divided into the first container, and all of the divided dough is processed in the manner described above. If an amount of dough remaining is insufficient to fill the first container to a predetermined level, the method of the present invention may include a step (second dividing step) of dispensing (distributing) the remaining dough in a warm state into a second container. The second container is provided with a movable separator configured to move until the remaining dough in the second container reaches the same predetermined level as the first container. In this case, the remaining process is repeated as described above, except that a second forming die (second forming / cutting die) having multiple tubular cells is inserted into the second container containing the warm dough (second filling step). The second forming die is identical to the first forming / cutting die, but is configured to accommodate the movable separator at a position where the dough reaches the predetermined level. For this purpose, the second forming / cutting die may include a series of slots into which the movable separator is inserted, as described below. In this case, the process differs from the above in that in order to obtain a product model that is the same as the first container, a second movable mold (second ejector mold) that is compatible with the configuration of the second molding die must be used.

[0023] In either case, once the product has been formed, a step of covering it with croquettes paste or breadcrumbs (dusting step) is carried out.

[0024] The present invention also relates to an apparatus for producing a product from a hot dough, comprising a first container configured to accommodate the hot dough of the product to be produced up to a predetermined level corresponding to the height of the product, a first forming die including a plurality of tubular cells having the shape of a model of the product to be produced, and a first movable die (first ejector die) including a plurality of extensions configured to be introduced tightly (snugly) into the tubular cells of the first container.

[0025] In a preferred embodiment, the tubular cells of the first die are arranged adjacent to one another to form rows and columns, but may have any other arrangement.

[0026] Similar to the method of the present invention described above, the apparatus of the present invention contemplates the use of a second container configured to dispense the remaining hot dough for the product in an amount insufficient to fill the first container to a predetermined level. In this case, a plurality of markings are provided on the inside of at least one side wall of the second container. The second container also includes a movable separator configured to fit inside the second container and move the remaining hot dough to a selected position corresponding to the product model to be manufactured. At the selected position, the movable separator is positioned to align with one of the markings, and the dough reaches the predetermined level. In this case, a second mold-cutting die (second mold-cutting mold) insertable into the remaining hot dough in the second container is required. The second die, like the first die, has a plurality of tubular cells arranged in rows and columns, each having the shape of a model of the product to be manufactured. However, the second die has the special feature that slots are provided between the rows or columns of the tubular cells, respectively, and are configured to accommodate the movable separator in the slot corresponding to the selected position. Due to these slots, the spacing between the tubular cells in the second die must be greater than the spacing between the tubular cells in the first die. It also requires the use of a second movable die (second ejector die) having a plurality of extensions configured to be tightly inserted into the tubular cells of the second die.

[0027] In order to utilize all of the dough produced, it is assumed that the outer dimensions of the first mold die will match the inner dimensions of the first container, and the outer dimensions of the second mold die will match the inner dimensions of the second container.

[0028] Furthermore, for ease of handling, the first container and the second container, the first mold-cutting die and the second mold-cutting die, and the first movable die and the second movable die are provided with handles protruding laterally.

[0029] The apparatus of the present invention may also include a support for the first and second cutting dies. In a preferred embodiment, the support includes a frame supported by a plurality of support legs, into which the first or second cutting dies can be inserted. This facilitates the execution of all the steps of the method of the present invention described above.

[0030] Both the first container and the second container may be provided with recesses into which the handles of the first and second mold cutters, respectively, are received upon insertion, thereby providing a compact configuration.

[0031] It is envisaged that the first container and the second container may be stacked, and for this purpose the first container and the second container are provided with conventional stacking corners.

[0032] In short, the above-described method and apparatus of the present invention provides the following advantages over the state of the art: (1) The machine provides a hot dispensing and cutting process for products, allowing for cold molding without resting the dough, significantly reducing production time. It also allows for the simultaneous production of multiple products, exponentially increasing production volume compared to current machines. It also allows for the creation of any type of dough structure quality (texture, mouthfeel). Furthermore, it also avoids the use of thickeners, which affect product quality. (2) Since there is no need to let the dough rest, the entire process can be carried out continuously. (3) No intermediate chamber is required. (4) The device of the present invention can be operated without the use of any kind of machinery. (5) No handling and / or processing of the fabric is required. (6) No additional space is required. (7) No electricity is required. (8) Acquisition and running costs are significantly reduced, and are certainly amortized when considering not only the energy savings of the machine itself, but also the consumption of the intermediate chamber (which is a much faster process) and the equipment itself. (9) Given the lack of maintenance and minimal wear, mechanical failure is impossible, and the useful life of the device is therefore unlimited. (10) No prior knowledge is necessary to use the method and apparatus of the present invention. (11) The device of the present invention is safe and dishwasher safe. (12) The final result always complies with the standard. (13) Product loss and product residue are ultimately minimized. (14) No noise is generated. (15) No assembly required. (16) The present invention is perfectly adaptable to small scale production and / or home environments, and offers many improvements over conventional methods for making homemade croquettes.

[0033] In short, the present invention provides methods and apparatus that include the latest and most powerful methods and apparatus, rendering all existing machines on the market obsolete and outdated. [Brief explanation of the drawings]

[0034] In order to complete the description of the invention, and to make its features more readily comprehensible, the description is accompanied by a set of drawings which form an integral part of the invention, and which represent, by way of illustration and not of limitation, the following:

[0035] [Figure 1] 1 shows a schematic diagram of the steps comprising the method of the present invention; [Figure 2] 1 shows an exploded perspective view of various components of a device according to one embodiment of the present invention; [Figure 3] 1 shows an exploded perspective view of the components of the device in one embodiment when there is excess croquet dough. [Figure 4] 1 shows a perspective view of a support used to hold components of a device in the manufacture of croquettes. [Figure 5] 3 shows a cross-sectional view along the longitudinal axis of the first mold die shown in FIG. 2. [Figure 6] 4 shows a cross-sectional view along the longitudinal axis of the second molding die shown in FIG. 3. [Figure 7] 3 shows a cross-sectional view along the longitudinal axis of the first movable mold of FIG. 2. [Figure 8] 4 shows a cross-sectional view along the longitudinal axis of the second movable mold of FIG. 3. DETAILED DESCRIPTION OF THE INVENTION

[0036] Below, with the help of the aforementioned figures, the inventive device for producing products (for example croquettes) from a warm dough and the inventive manufacturing method are explained, which comprises the following steps (see Figure 1):

[0037] [Step 1] First, dough production step 1 is carried out to produce dough by cooking. Dough production step 1 is carried out under the same conditions as conventional methods, but the present invention has the advantage that it can adapt to any type of dough structural quality (texture, texture), and therefore can produce dough with the desired structural quality, unlike conventional methods. This is made possible by the remaining steps and the devices used, which will be described below.

[0038] [Step 2] Next, the warm dough is dispensed (distributed) from a cream cooker, a warm kneading machine, or similar equipment into the first container 7 (see FIG. 2) (dispensing step 2). Dispensing step 2 is performed until the dough reaches a predetermined level. In this embodiment, the predetermined level corresponds to the height or length of the croquet model to be manufactured. The filling to this level can be controlled manually or automatically. Specifically, this filling control can be performed by placing the first container on a floor scale and controlling the amount of dough, by dispensing dough until it reaches a level marked on the first container, or by following a program if the dispensing is fully automatic. To facilitate handling of the first container, the first container is provided with a handle 13.

[0039] [Step 3] Once the warm dough has been dispensed into the first containers 7, a first die 8 is inserted into each first container 7 (filling step 3). The first die 8 has a plurality of tubular cells 9 each having the shape (e.g., cylindrical) of the croquettes to be produced. In this embodiment, the tubular cells 9 are arranged in rows and columns (forming multiple rows and multiple columns) to fit snugly inside the first container 7. In this way, no dough remains on the sides of the first container 7, and all of the dough remains within the tubular cells 9 of the first die 8. This allows the selected croquet shape to be obtained without product loss. The thickness of the croquettes is determined by the cross-section of the tubular cells 9, and the height of the croquettes is determined by the filling level of the dough in the first container. To facilitate this filling step 3, the first die 8 is provided with a handle 13 that fits into a slot 14 in the first container 7.

[0040] [Step 4] Next, the set (the set consisting of the dough, the first container 7, and the first die 8) from the previous step (filling step 3) that now forms a single operating unit is subjected to rapid cooling (rapid cooling step 4). This rapid cooling is performed without resting the dough, thereby significantly shortening the manufacturing process according to the present invention. The cooling is performed conventionally, for example, for two hours while maintaining the temperature inside the dough at less than approximately 10°C according to the standard, but this may vary depending on existing regulations. At this point, the shape of the croquettes has already been obtained, and as described above, any structural quality can be achieved in step 1, so there is no need to worry about the dough cracking or becoming brittle due to the rapid and / or excessive cooling of the equipment used for cooling (blast chiller, rapid cooling tunnel, etc.).

[0041] [Step 5] Once the dough has cooled, the first mold 8 is removed from inside the first container 7 using the handle 13 (mold removal step 5). This empties the inside of the first container so that no dough remains inside the first container. The process then continues by placing the first mold 8 directly on the support 10 and on the area where the croquettes will be placed, for example on the paste or breadcrumbs (batter, breading). To facilitate this operation, the support 10 comprises a table-like frame 11 with a number of legs 12, into which the first mold 8 is inserted and which is provided with a handle (13) that abuts against the frame 11 and makes it easier to handle the frame 11.

[0042] Therefore, the present invention does not require a dough resting period as in the current state of the art, and therefore does not require the use of an intermediate chamber for resting the dough, and the entire process can be carried out linearly (continuously) without any breaks for resting the dough. Furthermore, these features of the present invention prevent the occurrence of cross-contamination or bacterial growth.

[0043] [Step 6] Next, the extension 15 of the first movable die 16 is tightly (snugly) inserted into the tubular cell 9 of the first mold-removing die 8 (product ejection step 6). This pushes the croquettes downward and ejects them from the bottom of the tubular cell 9.

[0044] Considering the presence of multiple tubular cells 9, this product discharge step 6 results in multiple croquettes (several hundred croquettes depending on the thickness of the croquettes) at the same time. This differs from the current state of the art, where a similar function is performed by one of the outlet nozzles of the filling machine (usually one or two outlet nozzles at the same time, up to eight outlet nozzles for larger volumes). The present invention therefore produces croquettes extremely quickly and in a way that leaves virtually no time for bacterial growth, significantly increasing their production.

[0045] As a result, the above-described method and apparatus of the present invention avoids direct contact with the fabric by the operator and prevents any kind of product contamination from the operator.

[0046] At the end of dispensing step 2, i.e., after filling the first container 7, if an insufficient amount of dough remains to fill the first container 7 to a predetermined level, a second container 7' (see FIG. 3) is assumed to be used, and the remaining dough is dispensed into the second container 7' (second dispensing step). The second container 7' has a similar configuration to the first container 7, but differs from the first container 7 in that a series of marks 17 are provided on two opposing side walls of the second container 7'. These marks are provided to indicate multiple positions at which a separator (movable separator) 18 can be positioned. The separator 18 can fit between the two side walls inside the second container 7'. When fitted inside the second container 7', the separator 18 is configured so that the remaining dough dispensed into the second container 7' can be moved to a predetermined position. The predetermined position is where the separator 18 is aligned with one of the marks 17 and the dough reaches a predetermined level that is the same as the predetermined level of the first container 7. This position is where the second mold die 8' can be inserted into the second container 7' to perform step 3, as described below.

[0047] The second forming die 8' has a similar configuration to the first forming die 8, but differs in that it is provided with a plurality of slots 19. When the second forming die 8' is inserted into the second container 7' (step 3), the separator 18 is aligned with the mark 17 so that one of the plurality of slots 19 is inserted into the separator 18. This results in a croquet model that is the same as that of the first container 7. Therefore, the remaining final dough that does not fit into the volume of the first container 7 is used regardless of the remaining amount, thereby minimizing product loss as much as possible.

[0048] Next, while the dough in the first container 7 is being rapidly cooled, the remaining dough dispensed into the second container 7' is cooled, and the second forming die 8' is removed (step 5) to carry out step 6. In this case, step 6 is carried out by a second movable die (second ejector die) 16'. The second movable die 16' has a similar configuration to the first movable die 16, but is configured so that it can be tightly (snugly) inserted into the second forming die 8'.

[0049] The above-described method can be very easily and conveniently carried out manually, but it will be apparent that it may also be mechanized and / or automated if desired.

[0050] Finally, after obtaining the croquettes, the traditional steps of coating with paste or breadcrumbs are carried out, followed by packaging for distribution and sale.

[0051] Since it is anticipated that multiple containers (first container 7 and second container 7') can be stacked, stacking corners (stacking corner members) are provided around the corners of the bottom surfaces of the containers. The stacking corners are of a conventional type and are not shown in the drawings, but may be, for example, L-shaped corner members made of protruding parts, and the corner members may have two portions that extend parallel to the two faces of adjacent containers and at an angle to each other.

Claims

1. A method for producing a product from a cooked warm dough, comprising: The method comprises a dough preparation step (1) of preparing the hot dough by cooking with heat, and a dispensing step (2) of dispensing the hot dough into a first container (7) to a predetermined level corresponding to the size of the product to be prepared, a filling step (3) in which a first die (8) provided with a plurality of tubular cells (9) forming the shape of the model of the product is inserted into the first container (7) containing the hot dough, while simultaneously filling each of the tubular cells (9) with the hot dough; a rapid cooling step (4) of applying rapid cooling to the first container (7), the first mold (8) and the warm dough set at the completion of the filling step; a mold removal step (5) of removing the first mold removal die (8) from the first container (7); a product ejection step (6) in which an extension portion (15) of a first movable die (16) is tightly inserted into the tubular cells (9) of the first mold-removing die (8) to eject each of the products molded in each of the tubular cells (9) to the outside; The method further comprising:

2. In the dispensing step (2), the process for filling the first container (7) to a predetermined level comprises: a process of filling the first container (7) up to a mark provided on the first container; Filling the first container (7) with the warm dough by metering; a computer-programmed automatic filling process; Selectively performed from among The method of claim 1.

3. When there is an insufficient amount of remaining warm dough in the first container (7) to fill the first container (7) to the predetermined level, (2) dispensing the remaining warm dough into a second container (7') equipped with a movable separator (18); moving the movable separator (18) until the remaining warm dough reaches the predetermined level; a step (3) of inserting a second mold (8') having a plurality of tubular cells (9') having the shape of the product and configured so that the movable separator (18) can be inserted into the second container (7') while the remaining warm dough is still warm, while simultaneously filling each of the tubular cells (9') with the remaining warm dough; a step (4) of applying rapid cooling to the second container (7'), the second mold (8') and the remaining warm dough set at the completion of the filling step; Step (5) of removing the second mold-removing die (8') from the second container (7'); Step (6) of tightly inserting the extensions (15') of the second movable die (16') into the tubular cells (9') of the second molding die (8') to eject each of the products molded in each of the tubular cells (9') to the outside, thereby obtaining a product model identical to the first container (7); The method of claim 1 , comprising:

4. a dusting step in which the products formed and discharged in each of the tubular cells (9) are coated with paste and / or breadcrumbs; a packaging step of packaging the product that has undergone the coating step; The method of claim 1 , comprising:

5. The method of claim 1 , wherein the product being manufactured is a croquette.

6. An apparatus for producing a product from cooked warm dough, comprising: a first container (7) configured to accommodate the hot dough of the product to be produced up to a predetermined level corresponding to the height of said product; a first die (8) having a plurality of tubular cells (9) configured in the shape of a model of the product; a first movable mold (16) having a plurality of extensions (15) configured to be tightly introduced into the tubular cells (9) of the first container (7); Equipped with The plurality of tubular cells (9) of the first die (8) are arranged adjacent to each other to form a plurality of rows and a plurality of columns; the plurality of extensions of the first movable mold (16) are arranged adjacent to each other to form the plurality of rows and the plurality of columns; The device comprises: a second container (7') configured to dispense the remaining hot dough for the product in an amount insufficient to fill the first container (7) to the predetermined level, the second container (7') having a plurality of markings (17) on the inside of at least one side wall of the second container (7') for indicating a plurality of positions; a separator (18) that can fit inside the second container (7') and that is configured to move the remaining warm dough to a selected position corresponding to the model of the product to be manufactured, where at the selected position the separator (18) is positioned to coincide with one of the marks (17) and is configured so that the dough reaches the same predetermined level as in the first container (7); a second die (8') insertable into the remaining warm dough in the second container (7'), the second die (8') having a plurality of tubular cells (9') in the shape of the model of the product and arranged to form a plurality of rows and a plurality of columns, the second die (8') having slots (19) between the rows or between the columns of the tubular cells (9') respectively, configured to allow the separators (18) to be inserted into the slots (19) corresponding to the selected positions; a second movable die (16') having a plurality of extensions (15') configured to be tightly introduced into the tubular cells (9') of the second forming die (8'); An apparatus comprising:

7. The first container (7) and the second container (7'), the first mold-removing die (8) and the second mold-removing die (8'), and the first movable die (16) and the second movable die (16') are provided with laterally protruding handles (13).

7. The apparatus of claim 6.

8. The outer dimensions of the first mold die (8) correspond to the inner dimensions of the first container (7); The outer dimensions of the second mold die (8') correspond to the inner dimensions of the second container (7').

7. The apparatus of claim 6.

9. 7. Apparatus according to claim 6, wherein the first container (7) and the second container (7') are provided with stacking corners.

10. 7. Apparatus according to claim 6, comprising a support (10) for one of the elements of the first die (8) and the second die (8').

11. 11. The device according to claim 10, wherein the support (10) comprises a frame (11) supported by a plurality of legs (12), and into which elements of either the first mold-cutting die (8) or the second mold-cutting die (8') are inserted.

12. The first container (7) comprises a recess (14) for receiving a handle (13) of the first die (8); The second container (7') comprises a recess (14) for receiving the handle (13) of the second die (8').

8. The apparatus of claim 7.

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