公开(公告)号：US20170035062A1

公开(公告)日：2017-02-09

申请号：US15303511

申请日：2015-01-28

申请人： FRITSCH GmbH

发明人： Udo BERNHARDT

IPC分类号： A21C9/08 ,  A21C11/10

CPC分类号： A21C9/085 ,  A21C11/10 ,  A21C11/103 ,  A21D8/00 ,  A21D8/02

摘要： The invention relates to a device for creating blanks from pieces of dough, in particular triangular pieces of dough, from at least one web of dough, comprising a plurality of cutting tools which cut an edge of the pieces of dough as a result of a movement oriented against the at least one web of dough and comprising a conveyor belt device on which the at least one web of dough is conveyed. The cutting tools are arranged on a drum, which is driven in a rotating manner, via tool holders, said drum being superimposed with a vertical movement such that one or more cutting tools 1 which can be found circulating about the drum are moved parallel to the conveyor belt device as a result of the superimposed sequence of movements of the drum rotation and the vertical movement of the drum.

摘要翻译： 本发明涉及一种用于从面团片，特别是三角形面团制成坯料的装置，该面团由至少一个生面团网组成，包括多个切割工具，该切割工具由于移动而切割面团片的边缘 面向所述至少一个生面团网并且包括传送带装置，所述至少一个生面团网被传送到所述传送带装置上。 切割工具布置在通过工具保持器以旋转的方式驱动的滚筒上，所述滚筒以垂直运动叠加，使得可以发现绕滚筒循环的一个或多个切割工具1平行于 传送带装置由于滚筒旋转的移动和滚筒的垂直运动的叠加顺序而产生。

公开(公告)号：US20150223506A1

公开(公告)日：2015-08-13

申请号：US14424392

申请日：2013-08-27

申请人： GIULIANI S.p.A.

发明人： Giammaria Giuliani ,  Anna Benedusi ,  Raffaella Di Cagno ,  Carlo Giuseppe Rizzello ,  Maria De Angelis ,  Marco Gobbetti ,  Angela Cassone

IPC分类号： A23L1/29 ,  A21D8/00 ,  A21D13/06 ,  A21D6/00

CPC分类号： A21D13/40 ,  A21D6/00 ,  A21D8/00 ,  A21D8/042 ,  A21D8/045 ,  A21D8/047 ,  A21D10/002 ,  A21D13/00 ,  A21D13/04 ,  A21D13/062 ,  A21D13/066 ,  A23L33/30 ,  A23Y2220/67 ,  A23Y2220/81 ,  C12N1/20

摘要： The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content.

摘要翻译： 本发明涉及从含有谷物面粉的谷蛋白开始制备面粉面积减少的方法。 特别地，本发明涉及乳酸菌和真菌酶在小麦粉中部分降解麸质的用途，以便获得具有20,000-80,000ppm残余麸质浓度的面粉面团。 通过本发明方法获得的面粉面团可用于制备具有降低的面筋含量的食品。

公开(公告)号：US08460455B2

公开(公告)日：2013-06-11

申请号：US12606866

申请日：2009-10-27

申请人： Jeong Yong Cho

发明人： Jeong Yong Cho

IPC分类号： C01B25/00 ,  C08L97/02

CPC分类号： B28C1/00 ,  A21D8/00

摘要： An air clay and a method of manufacturing the same are disclosed. In one embodiment, the method includes i) selecting at least one raw material from a group consisting of sand powder, shell powder, crop powder and a mixture thereof, ii) finely grinding the raw material to prepare a base material having a particle diameter of about 0.02 mm to about 0.2 mm, iii) adding about 10 wt. parts to about 30 wt. parts of glycerin to about 100 wt. parts of the base material, iv) mixing and kneading these materials together to form a paste and v) adding about 0.1 wt. parts to about 9 wt. parts of a liquid coagulating agent for water treatment to the paste and mixing these materials together. According to one embodiment, the clay is useful for various types of play and learning for infants and young children.

摘要翻译： 公开了一种空气粘土及其制造方法。 在一个实施方案中，该方法包括：i）从由砂粉，壳粉，作物粉及其混合物组成的组中选择至少一种原料，ii）细磨该原料以制备粒径为 约0.02mm至约0.2mm，iii）加入约10wt。 部分至约30wt。 部分甘油至约100重量％ 基材的部分，iv）将这些材料混合并捏合在一起形成糊状物，v）加入约0.1wt。 部分至约9重量％ 用于水处理的液体凝结剂的一部分用于糊料并将这些材料混合在一起。 根据一个实施方案，粘土可用于各种类型的婴儿和幼儿的游戏和学习。

公开(公告)号：US07740895B2

公开(公告)日：2010-06-22

申请号：US11068066

申请日：2005-02-28

申请人： Steven Eckhoff ,  Edith Oliva Cuevas Rodriguez ,  Jorge Milan Carrillo

发明人： Steven Eckhoff ,  Edith Oliva Cuevas Rodriguez ,  Jorge Milan Carrillo

IPC分类号： A23L1/10

CPC分类号： A21D8/00 ,  A21D13/42

摘要： The present invention provides a nixtamalization process wherein corn endosperm fractions, subfractions, or combinations thereof are individually nixtamalized to produce food products. The invention also comprises food products, including masa, instant masa, tortillas, and tortilla-related food products produced by the present invention's methods, including food products that have controllable fat and/or fiber levels.

摘要翻译： 本发明提供了一种核苷酸化方法，其中将玉米胚乳馏分，亚组分或其组合单独地混合以产生食品。 本发明还包括食品，包括由本发明方法生产的包括马莎，马铃薯，玉米粉圆饼和与玉米饼相关的食品，包括具有可控的脂肪和/或纤维水平的食品。

公开(公告)号：US20060134284A1

公开(公告)日：2006-06-22

申请号：US10483486

申请日：2002-07-10

申请人： Peter Clarke ,  Will Taylor ,  Sergey Vodvud ,  Allen Donnelly

发明人： Peter Clarke ,  Will Taylor ,  Sergey Vodvud ,  Allen Donnelly

IPC分类号： A23L1/00

CPC分类号： A23G1/48 ,  A21D8/00 ,  A21D13/10 ,  A23G1/50 ,  A23G3/0019 ,  A23G3/0236 ,  A23G3/0252 ,  A23G3/06 ,  A23G3/2007 ,  A23G3/2023 ,  A23G3/48 ,  A23G3/50 ,  A23G9/222 ,  A23G9/286 ,  A23G9/42 ,  A23G9/44 ,  A23G9/48 ,  A23K40/30 ,  A23K50/40 ,  A23L13/03 ,  A23P20/20

摘要： Apparatus and method for producing a regular film of foodstuff, comprising a first roll on to which foodstuff is applied in fluid or plastic form, and an independent second roll spaced from the first by a distance t1 on to which a film of foodstuff of thickness t1 is applied by means of the first roll. Also apparatus and method for producing a layered foodstuff produce additionally comprising a doctor blade on the second roll and a rotary former including a number of cavities in which the foodstuff is collected.

摘要翻译： 用于生产食品的常规膜的装置和方法，包括以流体或塑料形式施加食物的第一辊和与第一辊间隔开距离t 1的独立的第二辊 其中通过第一辊施加厚度为t 1的食品薄膜。 还有用于生产分层食品的装置和方法，其另外包括在第二辊上的刮刀和包括多个空腔的旋转成型机，其中收集食物。

公开(公告)号：US20030211213A1

公开(公告)日：2003-11-13

申请号：US10456835

申请日：2003-06-09

发明人： Joseph O'Rourke ,  John Arnold Tunstall ,  Steven Clark Howe ,  Lloyd Joseph Moberg

IPC分类号： A23C003/00

CPC分类号： A21D8/00 ,  A23L7/111

摘要： The present invention relates to the preparation of fully cooked farinaceous products such as pastas, noodles, rice, pasta-like and similar products. More particularly, it relates to the preparation of fully cooked, shelf-stable pasta, rice or noodle products. The present invention includes a method of making a shelf stable pasta, rice or noodle product, a shelf stable pasta rice or noodle product produced by that method, and an apparatus adapted to make such shelf stable products.

摘要翻译： 本发明涉及熟面食制品如面食，面条，大米，面食和类似产品的制备。 更具体地，涉及制备完全熟化的，保存稳定的面食，大米或面条产品。 本发明包括一种制备保存稳定的面食，米或面条产品的方法，通过该方法生产的保存稳定的面食米或面条产品，以及适于制备这种搁置稳定的产品的设备。

公开(公告)号：US20020122858A1

公开(公告)日：2002-09-05

申请号：US09797014

申请日：2001-03-01

发明人： Lawrence S. Baras

IPC分类号： A21D006/00

CPC分类号： A21D15/02 ,  A21D8/00 ,  A21D13/37

摘要： Low moisture absorption flour and a direct set cream cheese are used to make a filled bagel. The torus is formed by first co-extruding the cream cheese and dough to form a cream cheese-filled tube of dough, and then by cutting the dough and the ends of the cut pieces. The formed dough is the proofed, steamed and baked. The bagels are removed from the oven and immediately frozen in order to form a filled bagel with a minimum of cavitation.

摘要翻译： 使用低吸湿面粉和直接定型奶油干酪来制作满面的百吉饼。 圆环通过首先将奶油干酪和面团共同挤出以形成面团的奶油干酪填充的管，然后通过切割面团和切割的末端来形成。 形成的面团被打样，蒸和烘烤。 将百吉饼从烘箱中取出并立即冷冻，以形成具有最小气蚀的填充的百吉饼。

公开(公告)号：US20020090422A1

公开(公告)日：2002-07-11

申请号：US09954491

申请日：2001-09-11

发明人： Mark DeRaud ,  Adam Gambel

IPC分类号： A23G003/00

CPC分类号： A21D8/00 ,  A21C9/04 ,  A21C15/00 ,  A21D13/41

摘要： The present invention is directed to a method of configuring a slice of a pizza-type pie, which is at least partially baked. The method includes (i) folding an end portion of the slice in a transverse direction so that upon folding the top of the end portion is folded onto the top of the remainder of the slice, and (ii) folding the resulting slice in a lengthwise direction so that the top of the resulting slice is folded onto itself. This method can be applied to slice that is in a shape selected from the group consisting of a wedge shape, a substantially round shape, and a substantially square shape. In another embodiment, the present invention is directed to application of the above-described method to a slice of a pizza-type pie having an end portion that is substantially free of toppings. In another embodiment, the present invention is directed to a pizza-type pie having a crust, sauce on top of the surface of the crust, and toppings also on top of the surface of the crust, wherein an inner minority portion of the surface area of the pizza is substantially free of toppings.

摘要翻译： 本发明涉及一种配置至少部分烘烤的比萨饼型馅饼片的方法。 该方法包括（i）在横向上折叠切片的端部部分，使得在折叠时，端部的顶部折叠到切片的其余部分的顶部，并且（ii）将所得切片折叠成纵向 方向使得所得切片的顶部折叠到其自身上。 该方法可以应用于从由楔形，大致圆形和大致正方形形状组成的组中选择的形状的切片。 在另一个实施方案中，本发明涉及将上述方法应用于具有基本上没有浇头的端部的比萨饼形馅饼片。 在另一个实施方案中，本发明涉及一种比萨饼型馅饼，其具有在地壳表面上方的外壳，酱汁，以及也在地壳表面顶部的浇头，其中表面积的内部少数部分 的比萨饼基本上没有浇头。

公开(公告)号：US5505971A

公开(公告)日：1996-04-09

申请号：US164947

申请日：1993-12-10

申请人： Keizo Mochizuki ,  Shinichi Makishima ,  Yuji Shimamoto

发明人： Keizo Mochizuki ,  Shinichi Makishima ,  Yuji Shimamoto

IPC分类号： A23G3/50 ,  A21D8/00 ,  A21D13/00 ,  A21D13/08 ,  A23L1/00 ,  A23L1/164 ,  A23L1/18 ,  A23P1/10 ,  A23P1/14

CPC分类号： A21D13/0025 ,  A21D8/00 ,  A23L7/122 ,  A23L7/165

摘要： A process for the manufacture of an expanded hollow confectionery which allows charging of an fatty confectionery dough by an injection method. The expanded hollow confectionery is prepared by charging raw materials of grain flour, starch, seasoning and water into a steam-processing machine to prepare a steam-boiled dough, charging the steam-boiled dough into a mixer to stir the same for entrapping air therein, shaping the air-entrapped dough into a sheet, overlapping the dough sheet on another dough sheet, stamping the double-layered dough sheet to obtain flat dough pieces, drying the dough pieces, so that specific gravity of the pieces becomes 1.18-1.25, and then heating the dried pieces to cause expansion thereof.

摘要翻译： 一种用于制造膨胀的中空糖果的方法，其允许通过注射方法装载脂肪糖果面团。 通过将谷物粉，淀粉，调味料和水的原料加入蒸汽加工机中制备膨化的中空糖果，以制备蒸煮的面团，将蒸煮的面团充入混合器中以搅拌其中以将其包裹在其中 将空气捕获的面团成形为片材，将面片重叠在另一个面片上，冲压双层面片以获得扁平的面片，干燥面团片，使得片的比重为1.18-1.25， 然后加热干燥的片以使其膨胀。

公开(公告)号：US4350710A

公开(公告)日：1982-09-21

申请号：US119829

申请日：1980-02-08

申请人： Erich Sundermann

发明人： Erich Sundermann

IPC分类号： A21B1/42 ,  A21B1/48 ,  A21B3/18 ,  A21B7/00 ,  A21C5/00 ,  A21C9/08 ,  A21C13/02 ,  A21D8/00 ,  A21D13/00 ,  A21D15/02 ,  A21D8/02

CPC分类号： A21D15/02 ,  A21B1/48 ,  A21B7/00 ,  A21C13/02 ,  A21C5/00 ,  A21C9/081 ,  A21D8/00

摘要： The application relates to a baking method, wherein the quantity of dough necessary for the making of a one-piece baked product is primarily divided into small-sized, approximately round dumplings having a diameter up to 34 millimeters and thereafter subjected to piece fermentation and to a primary baking process a time sufficient to permit the formation of a skin-like coating or of a beginning crust. These dumplings, if desired, after intermediate deep-freezing, storage and defrosting, respectively, are transformed into a single-layer or multi-layer heap arrangement or heap of bulk goods and exposed to the flowing action of hot gases and/or vapors in a second baking process until they are baked together, the gaps between the same are at least partially closed and crust formation has been completed.

摘要翻译： 本申请涉及一种烘烤方法，其中制作一件式烘焙食品所需的面团数量主要分为直径达34毫米的小尺寸近似圆形的饺子，然后进行片状发酵和 初级烘烤过程足以允许形成皮肤状涂层或起始皮壳的时间。 如果需要，这些饺子分别在中间深度冷冻，储存和除霜之后被转化成单层或多层堆放或散装货物堆，并暴露于热气体和/或蒸气的流动作用 第二烘烤过程直到它们被烘烤在一起，其间的间隙至少部分封闭并且地壳形成已经完成。