公开(公告)号：US06391363B1

公开(公告)日：2002-05-21

申请号：US09659447

申请日：2000-09-11

申请人： Marion Thiele

发明人： Marion Thiele

IPC分类号： A21D800

CPC分类号： A21C11/006 ,  A21B5/02 ,  A21D8/06

摘要： The present invention relates to a method and pressing mold for producing a baked shaped body using a non-liquid dough blank prepared from grain flour. The method includes the steps of pressing the dough blank between preheated bottom and upper molds to bring the molds to a first spacing that corresponds to a side thickness of the shaped body thereby forming a blank of the shaped body; removing the bottom and upper molds apart to a second spacing that is less than twice the side thickness thereby reducing pressure on the blank of the shaped body and pre-baking the blank of the shaped body under substantially atmospheric pressure; and after the pre-baking compressing the blank of the shaped body between the bottom and upper molds to bring the molds to the first spacing and baking the shaped body with the molds at the first spacing until it is done.

摘要翻译： 本发明涉及一种使用由谷物粉制备的非液体面团坯料来生产烘烤成型体的方法和压模。 该方法包括以下步骤：在预热的底部和上部模具之间挤压面团坯料以使模具具有对应于成形体的侧部厚度的第一间隔，从而形成成形体的坯料; 将底部和上部模具分开到小于侧壁厚度的两倍的第二间距，从而减小成形体的坯件上的压力并在基本上大气压下预烘烤成形体的坯料; 并且在预成型之后将成形体的坯件压缩在底模和上模之间，以使模具达到第一间距，并以模具以第一间距烘烤成形体，直到完成。

公开(公告)号：US6153239A

公开(公告)日：2000-11-28

申请号：US303921

申请日：1999-05-03

申请人： Marion Thiele ,  Wolfgang Linke

发明人： Marion Thiele ,  Wolfgang Linke

IPC分类号： A21B3/13 ,  A21D8/00 ,  A21D13/00 ,  A47G19/03

CPC分类号： A21D13/0029 ,  A21B3/131 ,  A21D8/00 ,  A47G19/03

摘要： A single-use container is formed from a dough which includes a proportion by mass A of water in the range A.sub.min of about 30%, and A.sub.max about 35%; a proportion by mass B of a cereal flour blend of wheat and rye flour such that B is about 50%, and contains a proportion by mass B.sub.W of wheat flour and a proportion by mass B.sub.R of rye flour with the relationship, 1%.ltoreq.B.sub.W .ltoreq.49% and B.sub.R .apprxeq.50%-B.sub.W ; a proportion by mass C of meal from comminuted dried baked goods, with C being about 10%, and a proportion by mass D of vegetable oil such that D.apprxeq.A.sub.max -A+5%. The dough is placed into a mold and is baked in the mold, preferably under constant pressure. The resulting article is both water resistant and biodegradable.

摘要翻译： 一次性容器由生面团形成，该生面团包括质量A为约30％的氨的范围的A和约30％的Amax; 小麦和黑麦粉的谷物粉混合物B的比例为B，其中B为约50％，并且包含小麦粉的BW的比例，以及黑麦粉的BR的比例为1％ = BW