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    Method of making flat edible using a compact apparatus
    1.
    发明授权
    Method of making flat edible using a compact apparatus 有权

    公开(公告)号：US09603370B2

    公开(公告)日：2017-03-28

    申请号：US14445122

    申请日：2014-07-29

    申请人： Pranoti Nagarkar Israni

    发明人： Pranoti Nagarkar Israni

    IPC分类号： A21C11/00 ,  A21C1/00 ,  A21C1/14

    CPC分类号： A21C11/006 ,  A21C1/003 ,  A21C1/1425 ,  A21C1/1455

    摘要： A method of using compact apparatus for automatically making a plurality of flat edibles includes a storage and dispensing limit that makes it unnecessary for a user to pre-measure ingredients. The apparatus also includes a mixing and kneading unit for making dough of optimal consistency. The dough prepared may be transferred onto a lower platen from a transfer base by a transfer sweeper. The dough may be flattened in a platen unit. An upper platen and the lower platen of the platen unit may be heated to a pre-programmed temperature for cooking the flat edible. The temperature may also be manually set by the user based on user's preference. The flat may be cooked by the platen unit. This method has very little human intervention. One has to load the flour and water in their respective containers and every other step is automated.

    Method for the production of pasta, pasta obtainable according hereto and system for carrying out said method
    3.
    发明申请
    Method for the production of pasta, pasta obtainable according hereto and system for carrying out said method 审中-公开
    用于生产面食的方法，可以获得的面食和用于实施所述方法的系统

    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。

    Multiple purpose quick-changeover extrusion system
    4.
    发明申请
    Multiple purpose quick-changeover extrusion system 有权

    公开(公告)号：US20020031589A1

    公开(公告)日：2002-03-14

    申请号：US09990650

    申请日：2001-11-20

    发明人： Lavon G. Wenger ,  Bobbie W. Hauck

    IPC分类号： A23L001/00 ,  A47J043/18

    CPC分类号： B01F13/10 ,  A21C1/003 ,  A23P30/20 ,  B29C47/0009 ,  B29C47/10 ,  B29C47/1018 ,  B29C47/50

    摘要： Improved, high-capacity processing systems including a processing device such as an extruder (26) or a pellet mill (P) are provided which minimize product losses and permit the user to conduct multiple, segregated short runs with a minimum of down time between runs. The extruder systems (20, 220) include an extruder assembly (21, 221) having a special, multiple-position die assembly (28), as well as an upstream preconditioner (24) and feed bin assembly (22). A variable speed, variable output discharge screw feeder (78) is located between the preconditioner outlet (62) and extruder barrel inlet (90). A PLC-type controller (30) coupled to the extruder assembly components establishes a choke full condition at the discharge feeder (78) so that continuous uninterrupted flow of preconditioned material to the extruder (26) at a uniform mass flow rate is maintained for as long as possible. In preferred forms, load cells (46, 72) are operatively coupled to the bin assembly (22) and preconditioner (24) so as to monitor material flow through the systems (20, 220). A multiple stage cascade-type dryer assembly (29) is provided downstream of extruder (26). The assembly (29) is controlled via the controller (30) in coordination with the extruder assemblies (21, 221) so as to maintain the segregation between separate product runs throughout the drying operation. Pellet mill systems include bin and preconditioner assemblies (22, 24) operatively coupled with a pellet mill (P).

    Process for preparing a dough for alimentary pasta
    5.
    发明授权
    Process for preparing a dough for alimentary pasta 失效
    制备消化面食面团的方法

    公开(公告)号：US5464640A

    公开(公告)日：1995-11-07

    申请号：US100987

    申请日：1993-08-03

    申请人： Gerardo Dalbon

    发明人： Gerardo Dalbon

    IPC分类号： A21B7/00 ,  A21C1/00 ,  A21D8/00

    CPC分类号： A21B7/00 ,  A21C1/003

    摘要： A process for preparing a dough for "pasta", by starting from meals of cereals in general, which dough is to be sent to an extrusion screw, which process comprises:(1) a step of separation of raw material into at least two fractions having different granulometries, each defined within a granulometric range;(2) a step of checking the percent amounts of said fractions with different granulometry, by measuring the weight of each of said fractions, by means of a suitable device;(3) a step of metering the above said fractions and of metering water for each of said fractions, in a variable ratio, by means of a first metering device for the solid phase and a second metering device for the liquid phase; and(4) a different kneading step different for each granulometric fraction.

    摘要翻译： 一种用于制备“面食”的面团的方法，从通常的谷物食物开始，将面团送至挤出螺杆，该方法包括：（1）将原料分离成至少两个级分 具有不同的粒度，每个粒度在粒度范围内定义; （2）通过用合适的装置测量每个所述级分的重量来检查不同粒度的所述级分的百分数的步骤; （3）通过用于固相的第一计量装置和用于液相的第二计量装置，以可变比率计量上述所述馏分和每个所述馏分的计量水的步骤; 和（4）对于每个粒度分数不同的不同的捏合步骤。

    Arrangement for preparing a dough-like material
    6.
    发明授权
    Arrangement for preparing a dough-like material 失效
    用于制备面团状材料的布置

    公开(公告)号：US4026335A

    公开(公告)日：1977-05-31

    申请号：US570552

    申请日：1975-04-22

    申请人： Willem Hendrik Willemsen

    发明人： Willem Hendrik Willemsen

    IPC分类号： A21C1/00 ,  A21C11/16 ,  A47J43/04 ,  C08L3/00 ,  B65B1/04 ,  B29C5/04

    CPC分类号： A21C11/16 ,  A21C1/003 ,  A47J43/04 ,  C08L3/00

    摘要： An arrangement for automatically filling cylindrical containers with a liquid mixture of a powdered material mainly consisting of a starch-containing powder, thickening agents and binders with a liquid in such a way that no separation of water will take place during the stiffening of said mixture into a dough-like material. According to the invention this is obtained by rotating said container during the filling thereof with a speed within the range of 1-15 revolutions per minute, and if necessary altering the quantities of powdered material and/or liquid of said mixture.

    摘要翻译： 一种用于以主要由含淀粉粉末，增稠剂和粘合剂组成的粉末材料的液体混合物自动填充圆柱形容器的装置，使得在所述混合物的硬化过程中不会发生水分离 面团状的材料。 根据本发明，这是通过在其中以1〜15转/分钟的范围内的速度旋转所述容器而获得的，并且如果需要，改变所述混合物的粉末材料和/或液体的量。

    Fermentable flour water mixture treatment
    7.
    发明授权
    Fermentable flour water mixture treatment 失效
    可食用水混合物处理

    公开(公告)号：US3620173A

    公开(公告)日：1971-11-16

    申请号：US3620173D

    申请日：1967-11-15

    申请人： GEORGE P STERNBERG

    发明人： STERNBERG GEORGE P

    IPC分类号： A21C1/00 ,  A21D8/02 ,  A21D8/00

    CPC分类号： A21C1/003 ,  A21D8/02

    摘要： THE METHOD OF TREATING A FERMENTABLE FLOUR WATER MIXTURE SUCH AS A SPONGE, A STRAIGHT DOUGH, OR A BREW CONTAINING FLOUR, USED IN THE MANUFACTURE OF BAKERY PRODUCTS, BY FERMENTING THE MIXTURE AT A HIGHER THAN ATMOSPHERIC PRESSURE. IN THE CASE OF A SPONGE OR STRAIGHT DOUGH, THE INGREDIENTS ARE MIXED TO BLEND THEM WHILE SUBJECTED TO A CONTINUOUSLY INCREASING PRESSURE, BY PASSING THE MIXTURE THROUGH A TUBULAR CHAMBER FROM AN INLET AT ONE END TO AN ADJUSTABLE SIZE OUTLET AT THE OTHER END, THE CHAMBER DECREASING IN CROSS SECTION TOWARD THE OUTLET END. POSITIVE FEED IS BY A FEED SCREW WHICH MIXES BY INTERACTION WITH LONGITUDINAL RIBS ON THE INNER FACE OF THE CHAMBER. AFTER THE MIXTURE HAS BEEN BLENDED IT IS FERMENTED UNDER HIGHER THAN ATMOSPHERIC PRESSURE FOR FROM THIRTY MINUTES TO TWO HOURS BY FEEDING THE MIXTURE INTO ONE END OF AN ELONGATED CLOSED VESSEL, THAT CONFINES THE MIXTURE UNDER PRESSURE WHILE A FEED SCREW ADVANCES IT TOWARD A DISCHARGE OUTLET, AT THE OTHER END, THE PRESSURE BEING PRODUCED BY EXPANSION OF THE MIXTURE DURING FERMENTATION. THE MIXTURE, IF A SPONGE, MAY PRODUCE TWO DIFFERENT BAKERY PRODUCTS THAT REQUIRE DIFFERENT INGREDIENT CONTENTS, BY ACCUMULATING IT IN AN OPEN VESSEL, ADING SUFFICIENT WATER THERETO TO PRODUCE A PUMPABLE SLURRY AND SELECTIVELY PUMPING THE SLURRY TO EITHER OF A PAIR OF DOUGH MIXERS, WHERE THE ADDITIONAL AMOUNT OF FLOUR AND OTHER INGREDIENTS REQUIRED TO PRODUCE THE KIND OF DOUGH DESIRED ARE ADDED.