NL193051C - Method for making pastry cakes. - Google Patents

Description

1 193051

Method for making pastry cakes

The invention relates to a method for making pastry cakes, in which a cake batter baked in a shape is cut into slices, which are then put back on top of each other, with each time at least one filling layer of a paste formed at normal temperature as a paste. conductive material between each two superimposed slabs.

Pastry making has hitherto been done mainly according to traditional techniques. The so-called "haircut" is baked from an airy cake batter in a mostly tapered and therefore "loosening" baking tin. This haircut is then cut into slices of the desired thickness, which are then placed next to each other on the work surface. "fill" place. An amount of a paste-like filling material based on, for example, yellow cream, whipped cream, cream, curd / yoghurt (bavarois) and / or fruits and the like is first applied to the bottom slice of the capsule. After this, the next higher slice of the capsule is placed on the filling layer thus applied, after which a filling layer is again optionally applied, etc., until all the slices of the capsule have come together again, but then each time with a filling in between.

Manual filling in particular is a time-consuming and therefore expensive operation.

A particular example of a cake obtained according to the above general method shows United States Patent Specification 1,786,387, wherein the filling layers between successive cake slices consist of ice. This ice is applied in the traditional manner indicated above, viz. As formless pasty mass, by lubrication and spreading.

The object of the invention is to offer an alternative thereto and thereby to create a condition for a far-reaching degree of automation of the production of pastry cakes.

According to the invention, this object is achieved in that the layers to be joined are applied in the form of frozen discs. Due to the frozen state of the filling material, it obtains the strength required for handling by means of auxiliary tools such as grippers of the suction cup type or of the needle type. Such grippers are already used per se in the confectionery shop for handling products which are already load-bearing at normal temperature.

In a practical embodiment, the disks are cut from frozen stock bars. It should be noted that when making portions of ice cream it is already known to cut a disc from a frozen bar and to receive it between two wafers (see, for example, US patent 4,644,901).

The preparation of the stock bar can take place in an analogous manner as in the preparation of bars of ice cream.

Working with a frozen stock bar also offers the possibility of applying a filling consisting of different rings situated within each other. Until now, this has been done manually by spraying or otherwise applying different types of filling material in rings. A stock bar suitable for realizing such a composite filling can be obtained, for example, by filling a cylindrical shape from a number of nozzles arranged concentrically with respect to each other and then deep-freezing.

40 Bringing the stock bar into a frozen state naturally costs energy. However, this energy is not lost. As a rule, the finished cakes will be stored in a refrigerated state. The cooling energy required for this is in fact already present in the filling as "cold energy".

The invention is explained in more detail below with reference to the drawing, which schematically shows a number of successive process steps in the making of cake cakes.

In the drawing, 1 indicates a supply path for "hairstyles" 2. In the illustrated exemplary embodiment, this supply belt passes (for example stepwise) past a number of stations I-VI. Within these stations, the effective transport width is increased relative to that of the supply track 1. Reference number 3 indicates a discharge track for the reassembled and filled capsule. This discharge path can lead to 50 or more further processing stations for further finishing.

These further stations are not further described here.

In station I, the capsules are cut into slices by a cutting device, for example a ribbon cutting or band sawing machine 4. In the illustrated exemplary embodiment, there are two cutting respective saw ribbons and the haircuts are cut into three slices 2a, 2b and 2c. In station II, the slices 2c and 2b 55 are successively lifted from the capsule by the grippers indicated by 5c and 5b (in this case of the suction cup type) and deposited laterally offset on the widened transport surface within the station. The lower slice 2a thereby maintains its position in the capsule feed direction.

Claims (3)

1193051 2 The station III forms a first filling station, in which a layer of a filling material which acts as a paste at normal temperature (room temperature) is applied to the lower capsule slice 2a. As a basis of such a filling material, mention can be made, for example, of yellow cream, whipped cream, cream, curd / yoghurt (bavarois), fruit jelly, fresh fruits and the like, to which colors and flavors, such as liqueur and the like, can optionally be added. According to the invention, the filling layer is applied in the form of a deep-frozen and thereby load-bearing disc 6 '. This disc 6 'is cut from the lower end of a stock bar 6 arranged directly above the conveying path of the lower capsular packs 2a by means of a cutting device 7 movable in a horizontal plane, for example by filling a cylindrical shape (optionally by extrusion from a number of concentric nozzles) and the stock rod brought into a cooling device at a temperature of, for example, -20 ° C, can herein be lowered stepwise via an insulated dispensing tube above the lower caps. A gripper 8 (for example also of the suction cup type) is active in the station IV, which picks up the middle capsule slice 2b arrived at this station and deposits it on the filling layer 6 applied in the station III. The station V forms a second filling station, in which a second layer of a filling material which behaves at normal temperature as a paste is applied to the middle capsular slice 2b. This filling material, which is also cut in the form of a disk 9 'from a frozen stock bar 9 by means of a reciprocating cutting device 10, may be of the same or a different composition as the filling material of the bar 6. In the station VI is picked up by means of a gripper 11 on the upper capsule slice 2c and placed on top of the filling layer 9 'applied in the station V. The thus reassembled and now filled capsule is now ready for further operations, such as "masking" and "turning on", for which operations the capsule is carried on the discharge belt 3 at a number of further stations. These further operations are not discussed in more detail here. The caps 2 may have a base surface which deviates from the circular shape and may be conical cylindrical instead of truncated. In the latter case, the stock bars for the different fill layers may have the same cross-sectional dimensions. 30 Method for making pastry cakes, in which a cake batter baked in a shape is cut into slices, which are then placed back on top of each other by inserting at least 35 a filling layer of a material behaving at normal temperature as a paste between each two superimposed slabs, characterized in that the layers to be inserted are applied in the form of frozen disks. Method according to claim 1, characterized in that the discs of filling material are cut off from frozen stock bars. Method according to claims 1 and 2, characterized in that the stock bars are produced by filling and subsequently deep cooling cylindrical form from one or more nozzles arranged concentrically with each other. Hereby 1 sheet drawing