Foods and beverages: apparatus – Edible laminated product making apparatus – Shell forming means and filling means
Reexamination Certificate
2000-06-15
2001-05-15
Simone, Timothy F. (Department: 1761)
Foods and beverages: apparatus
Edible laminated product making apparatus
Shell forming means and filling means
C099S450100, C099S450200, C099S450700, C425S112000, C425S115000
Reexamination Certificate
active
06230613
ABSTRACT:
This invention relates to a mould and the related machine for the production of filled pasta, in particular for the production of ravioli, tortellini and the like, equipped with special cutting means designed to improve the way in which the filling is enclosed between the two edges of the pasta.
More specifically, the invention relates to a mould for ravioli-making machines characterised by the particular shape of the mould edge, which allows the two sheets of pasta containing the filling to be closed effectively, cuts the pasta and considerably improves its ability to retain the filling compared with known solutions, as it eliminates the risk that the sheets of pasta will separate, causing the filling to leak out.
With the new type of mould, the pasta edges are cut by the edge of the mould, which at the same time presses the sheets of pasta to join them and pushes the filling towards the inside simultaneously with the cutting stage.
One of the factors which has always influenced nearly all stages of filled pasta making is the difficulty of adequately joining the two sheets of pasta containing the filling.
Ravioli are usually made with ravioli-making machines, which comprise cylindrical supports fitted with moulds containing cavities into which the filling is introduced after a first sheet of pasta has been laid over them. The moulds, over which a sheet of pasta containing the filling is laid, are then pressed against a roller on which a second sheet of pasta is laid; the ravioli are formed when the two sheets of pasta are pressed together, and cut by the sharp edges of the individual moulds.
Imperfect closing of the ravioli thus obtained is considered a defect, which is not apparent at the time of purchase but only becomes apparent when the ravioli are cooked; some ravioli are partially or totally emptied of their contents when the filling escapes during cooking, to the detriment of the presentation of the product.
This defect is particularly evident in cases in which the pasta has lost its natural elasticity, namely when the product has been frozen or some time has passed since the date of manufacture.
Manufacturers have endeavoured to eliminate these disappointing results by modifying various factors, including the composition and moisture of the dough, studying the extrusion temperature or installing expensive attachments for the ravioli-making machine such as stamps which only place the filling in the centre of the mould cavity, scrapers that prevent the pasta from sticking to the roller, and complicated opening and cleaning systems.
However, these measures have not produced satisfactory results, and traditional moulds still present major drawbacks.
As shown in
FIGS. 1 and 2
, which illustrate a mould of known type seen in front view and cross-section respectively, the traditional closing system involves pressing the two sheets of pasta along edge strip A and cutting them in a zigzag shape with the sharp edges that project along perimeter B.
This system, in which the pasta is cut by raised sharp edge C in the mould surround, requires the use of a different mould for every pasta thickness employed. In addition, the pasta is weakened and loses its natural elasticity; this leads to consequent limitations on the filling possibilities and possible breakage of the ravioli, with the risk that part of the filling will come into contact with the edges and act as a lubricant that prevents them from closing.
This system also forms a wide, thick border of pasta around the ravioli, with adverse effects on their appearance and flavour.
Moreover, the pressure exerted on the edge of the ravioli may cause the sheet of pasta to stick to the forming roller, this problem can only be prevented by fitting special scraper combs designed to detach the sheet from the forming roller.
In accordance with one of the purposes of this invention, a dosing system has been devised and implemented which eliminates these drawbacks, producing satisfactory results both in functional terms and as regards product quality.
One of the advantageous aspects of the invention is that with the new mould, it is no longer necessary to have a raised edge that cuts the pasta as well as the edge that presses and joins the two sheets of pasta together, because as a result of the special conformation of the edging, the mould presses and joins the sheets of pasta and cuts them simultaneously.
With this new type of sealing, optimum filling of the ravioli is achieved and the sheets of pasta dose without being weakened.
REFERENCES:
patent: 1844142 (1932-02-01), Barili
patent: 2001792 (1935-05-01), Lombi
patent: 2227728 (1941-01-01), Lombi
patent: 2774313 (1956-12-01), Lombi
patent: 2905105 (1959-09-01), Lombi
patent: 3373702 (1968-03-01), Quilici et al.
patent: 3605641 (1971-09-01), Shuster
patent: 3930441 (1976-01-01), Ohkawa
patent: 4160634 (1979-07-01), Huang
patent: 4848218 (1989-07-01), Battaglia
patent: 4941402 (1990-07-01), D'Alterio
patent: 5010807 (1991-04-01), Anderson et al.
patent: 5205209 (1993-04-01), Tansini
Simone Timothy F.
Young & Thompson
LandOfFree
Mould and machine for the production of filled pasta, in... does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Mould and machine for the production of filled pasta, in..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Mould and machine for the production of filled pasta, in... will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2468237