Shaped food article manufacturing systems and methods
Systems and methods for manufacturing edible food articles having three dimensional shapes from raw ingredients such as moist dough involve shaping preforms in an upside-down orientation over inverted cup-shaped molds. Shaping of the preforms is assisted by gravitational forces and directional forced airflow into relatively complicated three dimensional shapes with simplified equipment and manufacturing steps.
1. A method for manufacturing edible, shaped food articles from an initial batch ingredient material, the method comprising:
sheeting the batch material into discrete flat pieces in an unbaked and unfried state;
draping the discrete flat pieces of the batch ingredient over an exterior surface of a plurality of respective mold assemblies and forming the discrete flat pieces of batch material into a three dimensional shape with gravity assistance and with directed forced air applied after the discrete flat pieces of the batch ingredient are draped over the exterior surface of a plurality of respective mold assemblies.
2. The method of claim 1 , wherein each mold assembly comprises an inverted cup-shaped body, and forming the discrete flat pieces comprises draping the discrete flat pieces over the respective inverted cup-shaped bodies.
3. The method of claim 1 , further comprising removably mounting the mold assemblies to a respective one of a plurality of mold racks.
4. The method of claim 3 , further comprising mounting the mold racks to a forming belt.
5. The method of claim 4 , further comprising passing the forming belt through an oven.
6. The method of claim 5 , further comprising passing the forming belt through a multi-zone oven, wherein each of the multi-zone includes different heating elements.
7. The method of claim 1 , further comprising mixing a masa dough including corn particles ranging in size from about 0.029 inches to about 0.033 inches, and providing the masa dough as the initial batch ingredient.
8. The method of claim 1 , further comprising synchronizing a speed of the sheeted discrete flat pieces with a speed of the mold assemblies.
9. The method of claim 8 , wherein synchronizing a speed of the output discrete flat pieces with a speed of the mold assemblies comprises operating at least one transfer belt.
10. The method of claim 9 , further comprising longitudinally moving the transfer belt relative to the mold assemblies, thereby operationally bypassing or restoring a transfer of the output discrete flat pieces by opening and closing a gap between the at least one transfer belt and the mold assemblies.
11. The method of claim 9 , further comprising adjusting a position of the at least one transfer belt relative to the mold assemblies in a direction perpendicular to the path of travel of the at least one transfer belt.
12. The method of claim 1 , further comprising baking the draped pieces, thereby drying the shaped discrete pieces of the batch ingredient into rigid, crisp, cup-shaped food product.
13. The method of claim 12 , further comprising frying the baked pieces.
14. The method of claim 12 , further comprising directing forced air to the baked pieces to remove them from the mold assemblies.
15. The method of claim 1 , wherein the moisture content of the batch material sheeted into discrete flat pieces is about 46%.
16. The method of claim 1 , additionally comprising a step of increasing the moisture content of the discrete flat pieces in an unbaked and unfried state prior to draping the discrete pieces of batch material over the exterior surface of the mold assemblies.
17. A process for manufacturing edible, cup-shaped food articles from an initial batch ingredient material, the process comprising:
sheeting the batch material into discrete flat pieces in an unbaked and unfried state;
forming, with gravity assistance, the discrete flat pieces into a three dimensional cup shape by draping the discrete flat pieces of the batch ingredient over an exterior surface of a plurality of respective inverted cup-shaped mold bodies
directing forced air on the surfaces of the draped pieces to uniformly shape them on the cup-shaped mold bodies; and
baking the uniformly shaped pieces to rigidify the pieces into rigid, freestanding cup-shaped food articles.
18. The method of claim 17 , wherein the moisture content of the batch material sheeted into discrete flat pieces is about 46%.
19. The process of claim 17 , additionally comprising a step of increasing the moisture content of the discrete flat pieces in an unbaked and unfried state prior to forming the discrete pieces of batch material into a three dimensional cup shape.
20. The process of claim 17 , wherein the directing of forced air on the surfaces of the draped pieces to uniformly shape them on the cup-shaped mold bodies also at least partially dries the draped pieces.