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1.发明授权公开(公告)号：US08241689B2
公开(公告)日：2012-08-14
申请号：US12886172
申请日：2010-09-20
IPC分类号： A21D10/00
CPC分类号： A21D13/40 , A23L7/13 , Y10S426/808 , Y10T83/9372
摘要： Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern.
摘要翻译： 通过用单个旋转切割机将发酵的小麦基压制面片切割成具有不同形状和凹口的多个片，从而制成具有不规则形状和表面气泡的薄的烘焙发酵的碎片，使得面团形成互锁图案， 凹口围绕每个部件的周边延伸。 切口围绕每个部件的周边间隔开，并且促进面片彼此分离，同时至少基本上避免面片的撕裂和断裂。 每个片的多个凹口与互锁图案中的任何相邻片的凹口对齐或邻接。
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2.发明授权公开(公告)号：US07820220B2
公开(公告)日：2010-10-26
申请号：US11101701
申请日：2005-04-08
IPC分类号： A21D13/00
CPC分类号： A21D13/40 , A23L7/13 , Y10S426/808 , Y10T83/9372
摘要： Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern.
摘要翻译： 通过用单个旋转切割机将发酵的小麦基压制面片切割成具有不同形状和凹口的多个片，从而制成具有不规则形状和表面气泡的薄的烘焙发酵的碎片，使得面团形成互锁图案， 凹口围绕每个部件的周边延伸。 切口围绕每个部件的周边间隔开，并且促进面片彼此分离，同时至少基本上避免面片的撕裂和断裂。 每个片的多个凹口与互锁图案中的任何相邻片的凹口对齐或邻接。
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公开(公告)号：US07332189B2
公开(公告)日：2008-02-19
申请号：US10724665
申请日：2003-12-01
申请人： Mihaelos Nicholas Mihalos , Theodore Nicholas Janulis , Chris E. Robinson , Carol Wines , Allison Antonini , Joseph Fierro
发明人： Mihaelos Nicholas Mihalos , Theodore Nicholas Janulis , Chris E. Robinson , Carol Wines , Allison Antonini , Joseph Fierro
IPC分类号： A21C15/02
CPC分类号： A23L7/117
摘要： Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in breakage during forming. The essentially flat, malleable baked chips, still hot from baking in an oven may be continuously transported on a conveyer belt into a nip or gap formed between the conveyer belt and a rotating forming roller to curve or curl the malleable baked chips around the roller. The malleable baked chips are subjected to a guided curtain of air to cool and set the chips in a curved or wave configuration and to remove or blow the curved or wave chips off of the rotating forming roller onto the conveyor belt.
摘要翻译： 通过在烘烤的切片变得太冷和刚性之前将烘烤的切片成形或卷曲成弯曲或波形来获得具有弯曲或波浪形的薄的小吃切片，从而在成形期间导致断裂。 在烘箱中烘烤仍然热的基本平坦的，可延展的烘烤的碎片可以在输送带上连续输送到形成在输送带和旋转成型辊之间的辊隙或间隙中，以使可延展的烘烤芯片围绕辊弯曲或卷曲。 可塑性烘烤的碎片经受引导的空气窗帘以冷却并将芯片设置成弯曲或波浪形状，并将弯曲或波浪碎屑从旋转成型辊移除或吹走到传送带上。
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公开(公告)号：USD497702S1
公开(公告)日：2004-11-02
申请号：US29194527
申请日：2003-11-25
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公开(公告)号：US20100124593A1
公开(公告)日：2010-05-20
申请号：US12271563
申请日：2008-11-14
IPC分类号： A21D13/08
CPC分类号： A21C15/02
摘要： A method for the continuous production of sandwich baked goods having a high volume of filler includes conveying a bottom base cake, detecting the position of the base cake, and extruding a filler through a die aperture to form a ribbon in response to the detection of the position of the bottom base cake. In response to detection of the base cake, a signal or timing mechanism may activate a guillotine knife or blade to open the die aperture to allow filler to be deposited on the bottom base cake and to close the die aperture to sever or cut the ribbon to a predetermined dimension. The severing prevents further flow of the filler through the die aperture until the next bottom base cake is detected and the die aperture is again opened to allow filler to be deposited on the next bottom base cake.
摘要翻译： 用于连续生产具有大体积填料的夹心烘焙食品的方法包括：输送底部基料饼，检测基料饼的位置，以及通过模具孔挤出填料以响应于 底部底饼的位置。 响应于基饼的检测，信号或定时机构可以激活闸刀或刀片以打开模具孔，以使填料沉积在底部底饼上，并关闭模孔以切断或切割色带 预定尺寸。 切断防止填料通过模孔进一步流动，直到检测到下一个底部底饼，并且再次打开模孔，以使填料沉积在下一个底部底饼上。
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6.发明申请公开(公告)号：US20100028516A1
公开(公告)日：2010-02-04
申请号：US12183776
申请日：2008-07-31
CPC分类号： A21C5/00 , A21C11/10 , A21C11/16 , A21D8/02 , A21D13/30 , B26D1/547 , B26D3/28 , B26D7/086 , B26D7/32 , B26D2003/285 , Y10T83/9292
摘要： A method for the continuous production of cookies having a high content of large inclusions, such as chocolate chips, nuts, and fruit pieces includes extruding a cookie dough containing the inclusions through a die orifice to obtain an extrudate dough rope, and cutting the extrudate dough rope with an ultrasonic cutting blade. The ultrasonic cutting severs the extrudate dough rope into dough pieces which fall onto a moving conveyer into a substantially uniform or regular array for uniform baking. The ultrasonic cutter is controlled to provide a roughened top surface on a dough piece to provide a home baked appearance upon baking, while cutting through the inclusions without substantial displacement of the inclusions which would cause pock marks on the surface of the dough piece, and without substantial dough piece weight variation.
摘要翻译： 用于连续生产具有高含量的大夹杂物的曲奇饼（例如巧克力，坚果和水果）的方法包括通过模孔挤出含有夹杂物的饼干面团以获得挤出物面团绳，并切割挤出物面团 绳子用超声波切割刀片。 超声波切割将挤出物面团绳切割成面团片，其落入移动的输送机上，形成基本均匀或规则的阵列，以均匀烘烤。 控制超声波切割器以在面片上提供粗糙的顶部表面，以在烘烤时提供家庭烘烤的外观，同时切割夹杂物而不会显着移动夹杂物，这将导致面片表面上的斑点，并且没有 大块面团重量变化。
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公开(公告)号：US08586120B2
公开(公告)日：2013-11-19
申请号：US13107656
申请日：2011-05-13
申请人： Jan Karwowski , Vani Vemulapalli , C. Y. (Eric) Wang , Kenneth Maas , Alexander Gong , Mihaelos Nicholas Mihalos
发明人： Jan Karwowski , Vani Vemulapalli , C. Y. (Eric) Wang , Kenneth Maas , Alexander Gong , Mihaelos Nicholas Mihalos
IPC分类号： A23L1/164
摘要： Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 120° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.
摘要翻译： 通过造粒熟的，回火的，全谷物颗粒的团块，连续生产切碎的全谷物，如即食谷物，甜粮和咸味小吃，如全粒切碎的玉米片。 在冷却回火过程中烹调的全谷物如玉米和其他非麸质或含低谷蛋白的谷物在烹饪后具有变硬和橡胶的倾向。 造粒导致生产具有柔软，柔软质地的全粒状颗粒，其以批量生产为基础可切碎成连续的网状片。 造粒可以是约200psig至约600psig，优选约400psig至约500psig的压力。 可以控制造粒温度以在离开造粒机时提供约80°F至约120°F，优选约90°F至约110°F的颗粒温度。
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公开(公告)号：US08334005B2
公开(公告)日：2012-12-18
申请号：US12271563
申请日：2008-11-14
IPC分类号： A21D13/00
CPC分类号： A21C15/02
摘要： A method for the continuous production of sandwich baked goods having a high volume of filler includes conveying a bottom base cake, detecting the position of the base cake, and extruding a filler through a die aperture to form a ribbon in response to the detection of the position of the bottom base cake. In response to detection of the base cake, a signal or timing mechanism may activate a guillotine knife or blade to open the die aperture to allow filler to be deposited on the bottom base cake and to close the die aperture to sever or cut the ribbon to a predetermined dimension. The severing prevents further flow of the filler through the die aperture until the next bottom base cake is detected and the die aperture is again opened to allow filler to be deposited on the next bottom base cake.
摘要翻译： 用于连续生产具有大体积填料的夹心烘焙食品的方法包括：输送底部基料饼，检测基料饼的位置，以及通过模具孔挤出填料以响应于 底部底饼的位置。 响应于基饼的检测，信号或定时机构可以激活闸刀或刀片以打开模具孔，以使填料沉积在底部底饼上，并关闭模孔以切断或切割色带 预定尺寸。 切断防止填料通过模孔进一步流动，直到检测到下一个底部底饼，并且再次打开模孔，以使填料沉积在下一个底部底饼上。
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公开(公告)号：US08309153B2
公开(公告)日：2012-11-13
申请号：US13103781
申请日：2011-05-09
申请人： Jan Karwowski , Vani Vemulapalli , C. Y. (Eric) Wang , Kenenth Maas , Alexander Gong , Mihaelos Nicholas Mihalos
发明人： Jan Karwowski , Vani Vemulapalli , C. Y. (Eric) Wang , Kenenth Maas , Alexander Gong , Mihaelos Nicholas Mihalos
IPC分类号： A23L1/164
摘要： Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 135° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.
摘要翻译： 通过造粒熟的，回火的，全谷物颗粒的团块，连续生产切碎的全谷物，如即食谷物，甜粮和咸味小吃，如全粒切碎的玉米片。 在冷却回火过程中烹调的全谷物如玉米和其他非麸质或含低谷蛋白的谷物在烹饪后具有变硬和橡胶的倾向。 造粒导致生产具有柔软，柔软质地的全粒状颗粒，其以批量生产为基础可切碎成连续的网状片。 造粒可以是约200psig至约600psig，优选约400psig至约500psig的压力。 可以控制造粒温度以在离开造粒机时提供约80°F至约135°F，优选约90°F至约110°F的颗粒温度。
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公开(公告)号：US07789644B2
公开(公告)日：2010-09-07
申请号：US11953509
申请日：2007-12-10
IPC分类号： A21C15/02
CPC分类号： A23L7/117
摘要： Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in breakage during forming. The essentially flat, malleable baked chips, still hot from baking in an oven may be continuously transported on a conveyer belt into a nip or gap formed between the conveyer belt and a rotating forming roller to curve or curl the malleable baked chips around the roller. The malleable baked chips are subjected to a guided curtain of air to cool and set the chips in a curved or wave configuration and to remove or blow the curved or wave chips off of the rotating forming roller onto the conveyor belt.
摘要翻译： 通过在烘烤的切片变得太冷和刚性之前将烘烤的切片成形或卷曲成弯曲或波形来获得具有弯曲或波浪形的薄的小吃切片，从而在成形期间导致断裂。 在烘箱中烘烤仍然热的基本平坦的，可延展的烘烤的碎片可以在输送带上连续输送到形成在输送带和旋转成型辊之间的辊隙或间隙中，以使可延展的烘烤芯片围绕辊弯曲或卷曲。 可塑性烘烤的碎片经受引导的空气窗帘以冷却并将芯片设置成弯曲或波浪形状，并将弯曲或波浪碎屑从旋转成型辊移除或吹走到传送带上。
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