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    Bagel making machine and associated method
    1.
    发明授权
    Bagel making machine and associated method 有权
    百吉饼制作机及相关方法

    公开(公告)号：US6165527A

    公开(公告)日：2000-12-26

    申请号：US263319

    申请日：1999-03-05

    申请人： Peter J. Wilk ,  Joshua Weisberger

    发明人： Peter J. Wilk ,  Joshua Weisberger

    IPC分类号： A21C11/00 ,  A21D13/00 ,  A23L1/00 ,  A23P1/08 ,  A23P1/10

    CPC分类号： A23P20/25 ,  A21C11/002 ,  A21D13/32

    摘要： A machine for making a food product includes a cooking apparatus for cooking an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The machine also incorporates a mechanism for extracting the cooking member from the cooked dough, thereby creating a chamber in the cooked dough. This mechanism has a gripper which is disposable in grasping contact with a protruding end of the cooking member, a holder disposable in contact with the cooked dough for restraining the cooked dough, and a motive component operatively connected to at least one of the holder and the gripper for moving the one of the holder and the gripper relative to the other to remove the cooking member from cooked dough.

    摘要翻译： 一种用于制造食品的机器包括烹饪装置，用于烹饪以预定形状设置的面团等离子体，所述烹饪部件由具有基本上不能烹饪温度的化学组成的材料制成。 该机器还包括从熟面团中提取烹饪构件的机构，从而在煮熟的面团中形成一个室。 该机构具有一次性地与烹饪构件的突出端抓握接触的夹持器，与烹饪面团接触以保持煮熟的面团的保持器，以及可操作地连接到保持器和保持器的至少一个的动力部件 用于使保持器和夹持器中的一个相对于另一个移动的夹持器以从煮熟的面团移除烹饪构件。

    Method of making a dough product using flexible cooking member and product therefrom
    2.
    发明授权
    Method of making a dough product using flexible cooking member and product therefrom 失效
    使用柔性烹饪部件及其制品制作面团产品的方法

    公开(公告)号：US5807599A

    公开(公告)日：1998-09-15

    申请号：US779243

    申请日：1997-01-03

    申请人： Joshua Weisberger ,  Peter J. Wilk

    发明人： Joshua Weisberger ,  Peter J. Wilk

    IPC分类号： A21C11/00 ,  A21C15/00 ,  A21D8/06 ,  A21D13/00 ,  A21D13/08 ,  A23P1/10

    CPC分类号： A21D13/0025 ,  A21C11/002 ,  A21C15/007 ,  A21D8/06

    摘要： A method for making a food product utilizes an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical composition essentially impervious to cooking temperatures. The dough is cooked, e.g., boiled or baked, at a predetermined temperature for a predetermined period. The cooking member is maintained in the dough during the cooking thereof. After the cooking of the dough at the predetermined temperature for the predetermined period, the cooking member is removed from the cooked dough, thereby creating a chamber in the cooked dough.

    摘要翻译： 用于制造食品的方法利用以预定形状设置的面团等离子体，该烹饪部件由具有基本上不能烹饪温度的化学组成的材料制成。 将面团在预定温度下煮熟，例如煮沸或烘烤预定时间。 烹饪部件在烹调时保持在面团中。 在预定温度下将面团烹调预定时间后，将烹饪部件从煮熟的面团中取出，从而在煮熟的面团中形成一个室。