公开(公告)号：US20070190216A1

公开(公告)日：2007-08-16

申请号：US10598105

申请日：2004-12-27

申请人： Werner Seiler

发明人： Werner Seiler

IPC分类号： A23L1/16

CPC分类号： A21C1/006 ,  A21C1/003 ,  A21C1/06 ,  A21C1/143 ,  A21C1/1435 ,  A23L7/109 ,  A23L7/111

摘要： The invention relates to the production of pasta, particularly pasta made of gluten-free raw materials such as flour and/or semolina based on maize, rice, millet or barley or starch, wherein the method comprises the following steps: a) preparation of a raw material-dry mixture; b) incorporation of water into the raw material dry mixture while the raw material is moved in order to obtain a dough or a moistened raw material mixture; c) incorporation of steam into the dough, during which the dough or moistened raw material mixture is moved; d) forming of the dough thus obtained in order to create defined dough objects; and e) drying of the formed dough objects in order to form pasta.

摘要翻译： 本发明涉及面食的生产，特别是面食，特别是基于玉米，水稻，小米或大麦或淀粉的面粉和/或粗面粉的无麸质原料制成的面食，其中该方法包括以下步骤：a） 原料干混合物; b）在移动原料的同时将水掺入原料干混合物中以获得面团或润湿的原料混合物; c）在面团中加入蒸汽，在此期间面团或润湿的原料混合物移动; d）形成如此获得的面团，以便产生限定的面团物体; 和e）干燥所形成的面团物体以形成面食。

公开(公告)号：US5405634A

公开(公告)日：1995-04-11

申请号：US952514

申请日：1992-12-03

申请人： Josef Manser ,  Friedrich Egger ,  Werner Seiler

发明人： Josef Manser ,  Friedrich Egger ,  Werner Seiler

IPC分类号： A23L7/109 ,  F26B21/08 ,  A23L1/00

CPC分类号： F26B21/08 ,  A23L7/109 ,  F26B2210/06 ,  F26B2210/08

摘要： The invention concerns a novel process and a device for stabilizing the shape of both long and short pasta. A small amount of water, e.g. 0.4% to 1.2%, is added to the surface of the product while it is still hot in a water addition member (27) at the end of the drying or climate zone (9) and the product is then cooled in a cooling arrangement (29). The pasta are then stacked in the traditional manner for stabilizing insofar as this is required for the subsequent packaging process. In this way, subsequent cracking which was previously often unexplained can be avoided even when very extreme drying climates and short drying periods are used.

摘要翻译： PCT No.PCT / CH92 / 00060 Sec。 371日期1992年12月3日 102（e）日期1992年12月3日PCT提交1992年4月1日PCT公布。 出版物WO92 / 17074 日期为1992年10月15日。本发明涉及一种用于稳定长和短面食形状的新颖方法和装置。 少量的水，例如， 在干燥或气候区（9）的末端的水添加构件（27）中仍然热时，在产品的表面添加0.4％至1.2％，然后将产物以冷却装置（ 29）。 然后以传统的方式堆放面食，只要这是随后的包装过程所必需的。 以这种方式，即使在非常极端的干燥气候和使用较短的干燥时间的情况下，也可以避免以前经常无法解释的后续裂纹。

公开(公告)号：US5364651A

公开(公告)日：1994-11-15

申请号：US30499

申请日：1993-04-01

申请人： Josef Manser ,  Egger Friedrich ,  Werner Seiler ,  Heinz Resch

发明人： Josef Manser ,  Egger Friedrich ,  Werner Seiler ,  Heinz Resch

IPC分类号： A21C9/00 ,  A21C11/16 ,  A23L7/109 ,  F26B1/00 ,  F26B5/14 ,  F26B13/28 ,  F26B15/12 ,  F26B21/02 ,  A21D6/00 ,  A21C11/00 ,  F26B15/00

CPC分类号： F26B15/126 ,  A21C11/16 ,  F26B21/02 ,  F26B2210/06 ,  F26B2210/08

摘要： The inventive method and apparatus suggests guiding the pasta directly into a drying climate after exiting from the die. Pasta strands of short goods are fed directly into the drying device from the extrusion die. The pasta strands can be cut either directly at the extrusion die or subsequently into packaging lengths after drying by means of an additional cutting device. It is possible to operate only the initial drying in this way, particularly to heat up the goods and then to carry out the final drying in a manner known per se, e.g. by portions. However, it is also possible to carry out the drying in its entirety, i.e. the pre-drying and final drying, according to the invention, particularly for short goods. The goods can be intensively dried at previously unaccustomed temperatures of 90.degree. C. to 120.degree. C., particularly during final drying from 15% to less than 13% product moisture. Further, it is preferably suggested to provide a cutting device for the pasta strands directly at the die, by means of which short as well as long goods substantially of packaging length can be cut. When the packaging length of the long goods must be cut accurately, a second cutting device can be provided after drying, which allows a particularly great flexibility of the installation for the production of different products ranging from longer goods to the shortest goods.

摘要翻译： PCT No.PCT / CH92 / 00166 Sec。 371日期：1993年4月1日 102（e）日期1993年4月1日PCT提交1992年8月20日PCT公布。 出版物WO93 / 03620 日期1994年4月3日。本发明的方法和装置建议将面食直接从模具中排出后进入干燥气候。 短料的意大利短纤维束从挤出模头直接进料到干燥装置中。 可以在挤出模头处直接切割面条，或者通过附加的切割装置在干燥之后切割成包装长度。 以这种方式，只能操作初始干燥，特别是加热货物，然后以本身已知的方式进行最终干燥，例如， 逐个部分。 然而，根据本发明，也可以进行干燥整体，即预干燥和最终干燥，特别是对于短货。 在90℃至120℃的先前不习惯的温度下，特别是在从15％到小于13％的产品水分的最终干燥过程中，这些物品可以被强烈地干燥。 此外，优选地建议在模具处直接提供用于面食线的切割装置，通过该切割装置可以切割基本上包装长度的短的商品。 当长货物的包装长度必须精确切割时，可以在干燥后提供第二切割装置，这允许用于生产从较长货物到最短货物的不同产品的安装的特别大的灵活性。

公开(公告)号：US5309827A

公开(公告)日：1994-05-10

申请号：US988354

申请日：1992-12-09

申请人： Josef Manser ,  Friedrich Egger ,  Werner Seiler

发明人： Josef Manser ,  Friedrich Egger ,  Werner Seiler

IPC分类号： F26B15/12 ,  F26B21/02 ,  F26B21/06

CPC分类号： F26B21/02 ,  F26B15/126 ,  F26B21/06 ,  F26B2210/06

摘要： Apparatus for production of long pasta products has a press, a movable bar hanging arrangement from which the products are suspended and a drier. The drier is constructed as a single level drier with a rapid heating zone and an intense drying zone. The rapid heating zone has several different climate zones of differing temperatures, and fresh and exhaust air ducts. The intense drying zone has a plurality of ventilated elements. The drier includes a climate controller for each climate zone. The rapid heating zone and intense drying zone are formed as a circulating system for fresh and exhaust air. Inside the drier, air flow is zonally controlled and directed, in each element, from top to bottom or bottom to top. A supplemental air system is provided for the plurality of ventilated elements. At least part of the circulating air is blown in as in a turbo system.

摘要翻译： 用于生产长面食产品的设备具有压榨机，可悬挂悬挂产品的可动杆悬挂装置和干燥器。 干燥机构成单层干燥器，具有快速加热区和强烈干燥区。 快速加热区有几个不同温度的不同气候区，以及新鲜和排风道。 强烈的干燥区具有多个通风元件。 干燥机包括每个气候区的气候控制器。 快速加热区和强烈的干燥区形成为新鲜和排气的循环系统。 在干燥器内部，空气流被区域控制，并在每个元件中从顶部到底部或底部到顶部定向。 为多个通风元件提供补充空气系统。 循环空气的至少一部分与涡轮系统一样吹入。

公开(公告)号：US5186539A

公开(公告)日：1993-02-16

申请号：US508086

申请日：1990-04-11

申请人： Josef Manser ,  Friedrich Egger ,  Werner Seiler

发明人： Josef Manser ,  Friedrich Egger ,  Werner Seiler

IPC分类号： A21C1/06 ,  A21C1/00 ,  A21C1/08 ,  A21C11/20 ,  A21D8/02 ,  A23L7/109 ,  B01F7/00 ,  B01F7/02 ,  B01F7/08

CPC分类号： A21C1/003 ,  A21C1/006 ,  A21C1/065 ,  A21C11/20 ,  A23L7/109 ,  B01F7/083 ,  B01F7/00416 ,  B01F7/02

摘要： The new invention proposes a new method and a device for the production of dough, particularly for pasta. The formation of dough from the dry raw materials to the finished pressed products is effected in a very short time in two stages. A raw dough is first produced in a 2-shaft mixing kneader; this dough has a substantially complete protein structure. The forming of the dough, including the mixing of the raw materials, takes place by means of an interplay of kneading and shearing, but without extrusion die pressure at the end of the first stage. In the case of classic pasta, the dough which is produced in pieces by the short 2-shaft mixing kneader is transferred to a long single-shaft press and pressed with high pressure to form the desired shapes.

摘要翻译： 新发明提出了一种用于生产面团的新方法和装置，特别是用于面食。 从干燥的原材料到成品压制产品的面团的形成在两个阶段中进行很短的时间。 首先在2轴混合捏合机中生产生面团; 该面团具有基本上完整的蛋白质结构。 通过捏合和剪切的相互作用，但是在第一阶段结束时没有挤出模具压力，就可以形成包括原料混合在内的面团的形成。 在经典面食的情况下，将通过短的2轴混合捏和机制成的面团转移到长单轴压机中，并高压地压制以形成所需的形状。

公开(公告)号：US5101717A

公开(公告)日：1992-04-07

申请号：US436938

申请日：1989-11-14

申请人： Josef Manser ,  Friedrich Egger ,  Werner Seiler

发明人： Josef Manser ,  Friedrich Egger ,  Werner Seiler

IPC分类号： F26B3/00 ,  A21C9/00 ,  A21C9/02 ,  A23L7/109 ,  F26B13/10 ,  F26B15/12

CPC分类号： F26B15/126 ,  A23L7/109 ,  F26B2210/06

摘要： A description is provided of a process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight, the long product leaving the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press head is heated as rapidly as possible in a first climate zone, but in more than 10 minutes to a temperature of more than approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80% and then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C. and a relative humidity of approximately 65 to 85% is dried to a moisture content of less than approximately 14% by weight, or to avoid undesired reactions over approximately 80.degree. C. initially to a moisture content of less than approximately 18% by weight and then at a lower temperature to a final moisture content of less than approximately 14% by weight. This process can be performed extremely rapidly and supplies high-quality products. It can be performed with particular advantage in a single-level drier for drying the long products (FIG. 1).

公开(公告)号：US4830866A

公开(公告)日：1989-05-16

申请号：US902454

申请日：1986-08-25

申请人： Josef Manser ,  Werner Seiler ,  Friedrich Egger

发明人： Josef Manser ,  Werner Seiler ,  Friedrich Egger

IPC分类号： A21C9/02 ,  A23L7/109 ,  F26B21/06

CPC分类号： F26B21/06 ,  A23L7/109 ,  F26B2210/06 ,  F26B2210/08

摘要： A process is described for manufacturing of farinaceous products in which the soft farinaceous product leaving a molding head is conveyed through differentially heated climatic zone and is cooled and/or dimensionally stabilized after completion of the drying process. The farinaceous product is heated to a temperature of 80.degree. to 100.degree. C. with at least slight initial drying and freshly expanded superheated steam is then allowed to flow around it for about 30 seconds to 20 minutes. In this process the native starch of the boundary layer of the farinaceous product is converted into swelling starch. Finally the farinaceous product is dried in a controlled drying climate.

摘要翻译： PCT No.PCT / EP85 / 00739 Sec。 一九八六年八月二十五日 102（e）日期1986年8月25日PCT提交1985年12月24日PCT公布。 第WO86 / 03654号公报 日本1986年7月3日。描述了一种用于制造其中通过差热加热的气候带输送模塑头的软质产品被输送并在完成干燥过程之后被冷却和/或尺寸稳定的石灰产品的方法。 通过至少轻微的初始干燥，将葡萄糖产品加热至80℃至100℃的温度，然后使新鲜膨胀的过热蒸汽在其周围流动约30秒至20分钟。 在这个过程中，葡萄糖产品的边界层的天然淀粉被转化为膨胀淀粉。 最后，在受干燥的干燥气候下，将含谷物的产品干燥。

公开(公告)号：US5993187A

公开(公告)日：1999-11-30

申请号：US115453

申请日：1993-09-01

申请人： Josef Manser ,  Friedrich Egger ,  Werner Seiler

发明人： Josef Manser ,  Friedrich Egger ,  Werner Seiler

IPC分类号： A21C1/06 ,  A21C1/00 ,  A21C5/02 ,  A21C7/00 ,  A21C11/20 ,  A21D8/02 ,  A23L7/109 ,  B01F7/00 ,  B01F7/02 ,  A21C3/04

CPC分类号： A21C1/006 ,  A21C1/003 ,  A21C1/065 ,  A21C11/20 ,  A23L7/109 ,  B01F7/00708 ,  B01F7/00416 ,  B01F7/02

摘要： The protein framework is developed in a continuously working 2-shaft kneading device for the production of paste product dough without--as was previously required--a dwelling time of 10-15 minutes in a mixing trough. In so doing, a so-called dry and crumbly dough is formed. This is transferred to a directly adjoining single-shaft screw press without the application of pressure if possible. The apparatus accordingly includes three characteristic process stages: a first whirling mixer for the intimate mixing of the dry components with water, a 2-shaft kneading device, and a single-shaft press.

摘要翻译： 蛋白质框架在连续工作的2轴捏合装置中开发，用于生产糊状产品面团，而不需要如前所述 - 在混合槽中的10-15分钟的停留时间。 在这样做时，形成了所谓的干燥和脆弱的面团。 如果可能，将其传送到直接相邻的单轴螺杆压力机而不施加压力。 因此，该装置包括三个特征处理阶段：用于干燥部件与水的紧密混合的第一旋转混合器，2轴捏合装置和单轴压榨机。

公开(公告)号：US5782985A

公开(公告)日：1998-07-21

申请号：US557109

申请日：1995-12-01

申请人： Josef Manser ,  Werner Seiler ,  Heinz Resch ,  Jurg Ebneter

发明人： Josef Manser ,  Werner Seiler ,  Heinz Resch ,  Jurg Ebneter

IPC分类号： A23L1/16 ,  A21C11/20 ,  A23P1/12 ,  B01F7/00 ,  B01F7/24 ,  B01F15/00 ,  B08B7/04 ,  B08B9/00

CPC分类号： B01F15/00032 ,  B01F7/00425

摘要： A process and an apparatus for cleaning pasta presses, particularly for the "in situ" cleaning of the screws of screw-type machines, kneader mixers and the like in the pasta industry. This is effected without dismantling the machine by conveying cleaning liquids through the screw-type machines which are closed in liquid-tight manner. The cleaning liquids are preferably recycled and filtered.

摘要翻译： PCT No.PCT / CH95 / 00084 Sec。 371 1995年12月1日第 102（e）1995年12月1日日期PCT 1995年4月20日PCT PCT。 公开号WO95 / 31275 日期1995年11月23日一种用于清洁面食机的方法和设备，特别是用于在面食行业中螺杆式机器，捏合机混合机等的螺杆的“原位”清洁。 通过将液体通过以液密方式封闭的螺旋式机器输送清洁液体而不拆卸机器。 清洁液优选地被再循环和过滤。

公开(公告)号：US20100151078A1

公开(公告)日：2010-06-17

申请号：US11719935

申请日：2005-09-07

申请人： Werner Seiler

发明人： Werner Seiler

IPC分类号： A23L1/16 ,  A23L1/105

CPC分类号： A23L7/111 ,  A23L7/109 ,  A23P30/20

摘要： The invention concerns a method for producing pasta in which the amount of starch that can be digested in the gastrointestinal tract is less than 50%, said method involving the following steps: a) introducing a dry, raw material mixture, which contains starch and protein and comprises flour and/or semolina, together with water, steam and at least one active ingredient into a closed, forced-conveyance reactor, in which mixing produces a moistened raw material mixture which is then subjected to alternating stress by kneading and working under the effects of temperature and pressure during a predetermined dwelling time in the reactor, in order to partly convert the starch into a broken-down or swellable state and together with the protein and the active ingredient to form a matrix that penetrates the pasta thus obtained; b) shaping of the pasta thus obtained into defined pasta shapes; and c) drying of the shaped pasta shapes to produce a pasta product.

摘要翻译： 本发明涉及一种生产面食的方法，其中可在胃肠道中消化的淀粉的量小于50％，所述方法包括以下步骤：a）引入含有淀粉和蛋白质的干燥原料混合物 并且包括面粉和/或粗面粉，以及水，蒸汽和至少一种活性成分进入封闭的强制输送反应器，其中混合产生润湿的原料混合物，然后经由揉合和加工在 在反应器中在预定的停留时间内的温度和压力的影响，以便部分地将淀粉转化为分解或溶胀状态，并与蛋白质和活性成分一起形成穿透如此获得的面食的基质; b）将由此获得的面食成形为定义的面食形状; 和c）干燥成形的面食形状以产生面食产品。