Process for manufacturing frozen food products composed of layers of pasta and sauce

• US 4,418,085 A
• Filed: 09/17/1982
• Issued: 11/29/1983
• Est. Priority Date: 09/17/1981
• Status: Expired due to Fees

• Current Assignee: Buitoni Foods Corp. (Nestle SA)
• Original Assignee: Nuitoni Foods Corporation
• Inventors: Becquelet, Louis E.
• Primary Examiner(s): Weinstein, Steven L.
• Application Number:
  US06/419,279
• Time in Patent Office: 438 Days
• Field of Search: 426/19, 426/94, 426/295, 426/296, 426/297, 426/496, 426/557, 426/500-504, 426/302-304, 425/391, 425/106, 425/96, 425/319, 99/353, 99/450.2, 99/450.4, 99/450.1, 99/450.6, 99/450.7
• US Class Current: 426/297
• CPC Class Codes: A21C 9/045 Laminating dough sheets combined with applying a filling in between, e.g. lasagna-type products ravioli-making machines A21C9/066; making laminated baked wafer sheets A21C15/02
• CPC Class Codes: A21C 9/063 Applying a folding, wrapping, rolling action A21C9/045, A21C9/061 take precedence
• CPC Class Codes: A23L 7/11 Filled, stuffed or multilayered pasta

Abstract

A process for automatically and continuously manufacturing lasagne by forming a continuous sheet of pasta which contains first through fifth longitudinal surface area rows; passing the pasta under a first sauce dispenser which dispenses different kinds of sauces onto the middle three surface area rows of the sheet of pasta; folding the respective outer surface area rows over the respective next inner surface area rows; dispensing additional sauce over an exposed surface of one of the outer folded surface area rows; and further folding the sheet of pasta so that the first through fifth surface area rows are vertically aligned. Subsequently, the sheet of pasta is cut into predetermined sizes, and each predetermined size is placed into its own corresponding food tray. Thereafter, each predetermined size of lasagne is frozen. This process allows lasagne to be efficiently and quickly produced at a relatively low cost.

Claims

1. A process for automatically and continuously manufacturing food products, comprising the sequential steps of:

mixing a plurality of ingredients into a mixer to form dough;

extruding said dough from said mixer to form a continuous sheet of pasta having first (38), second (40), third (42), fourth (41), and fifth (39) adjacent longitudinal surface area rows;

passing said continuous sheet of pasta under a first sauce dispenser;

dispensing first sauces from said first sauce dispenser onto said second, third, and fourth adjacent surface area rows, said second, third and fourth adjacent surface area rows being between first and second outer end surface area rows which comprise said first and fifth surface area rows;

first folding said respective first and fifth surface area rows by means of first and second guides (37) over said second and fourth surface area rows, respectively, said respective first and fifth surface area rows substantially covering said second and fourth surface area rows, said second and fourth area rows being spaced apart along a widthwise direction of said sheet of pasta and being on opposite sides of said third surface area row;

second folding said fourth and fifth surface area rows over said third surface area row by means of a third guide (44);

dispensing additional sauce over one of said first and fourth surface area rows by means of a second sauce dispenser (47);

third folding said one of said first and fourth surface area rows which does not have said additional sauce dispensed thereon over said one of said first and fourth surface area rows which has said additional sauce dispensed thereon by means of a fourth guide (49), said continuous sheet of pasta continuously passing said first sauce dispenser, passed said first, second and third guides, passed said second sauce dispenser and passed said fourth guide.

2. The process as claimed in claim 1, wherein said first and fifth surface area rows are first folded simultaneously by said first and second guides (37), said fourth and fifth surface area rows being second folded subsequent to said first folding of said first and fifth surface area rows, and said third folding being conducted subsequent to said second folding and after dispensing said additional sauce.

3. The process as claimed in claim 1, wherein said first, second and third folding steps and said step of dispensing said first sauces and said additional sauce are all conducted in a continuous manner.

4. The process as claimed in claim 3, wherein said step of dispensing first sauces is conducted by dispensing sauces simultaneously from three sets of nozzles (43) in order to dispense rows of sauces of at least two different types.

5. The process claimed in claim 4 whereby at least one fold is proceded by a continuous and longitudinal cut (54) in the sheet of pasta made by a transverse cutting device (51).

6. The process claimed in claim 5 whereby the transverse cutting device (51) comprises adjusting means for adjusting a cutting position of said cutting device.

7. The process as claimed in claim 4, further comprising the steps of laminating, baking and cooling said sheet of pasta subsequent to said extrusion step and prior to said passing step.

8. The process as claimed in claim 7, wherein said ingredients comprise durum semolina, eggs and water.

9. The process as claimed in claim 4, further comprising the steps of cutting said sheet of pasta into predetermined sizes after said third folding step, placing each predetermined size of pasta into a corresponding food tray, and freezing each said predetermined size of pasta and corresponding food tray.

10. The process as claimed in claim 9, wherein said frozen food products comprise lasagne.