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91. 发明公开

EP0494093A3 An apparatus for rolling dough pieces 失效
标题翻译：用于滚动粗糙部件的装置和方法
公开(公告)号：EP0494093A3
公开(公告)日：1992-09-02
申请号：EP92105842.6
申请日：1987-06-18
申请人： RHEON AUTOMATIC MACHINERY CO. LTD.
发明人： Hayashi, Torahiko
IPC分类号： A21C3/02
CPC分类号： A21C3/06 , A21C3/02
摘要： An apparatus for rolling, in particular, croissant pieces, dough pieces, are provided, in which dough pieces are fed between a pair of rollers (5,7) and transferred to an endless belt device (9) via a transfer roller (13,15) of a small diameter and high speed rotation for peeling off the dough piece from the roller. Then the dough pieces are carried under a rollling up device (11) to be rolled into croissant rolls. The dough pieces are transferred to the endless belt maintaining at least one surface of it adhesive, and so the dough rolls produced are wound tightly due to the dough surfaces adhering to each other.

92. 发明授权

EP0255380B1 An apparatus and method for producing composite food products 失效
标题翻译：用于生产复合食品的装置和方法
公开(公告)号：EP0255380B1
公开(公告)日：1992-07-15
申请号：EP87306745.8
申请日：1987-07-30
申请人： RHEON AUTOMATIC MACHINERY CO. LTD.
发明人： Hayashi, Torahiko
IPC分类号： A21C11/16 , A21C9/00 , A21C11/00
CPC分类号： A21C11/00 , A21C9/04

93. 发明公开

EP0494093A2 An apparatus for rolling dough pieces 失效
标题翻译： Vorrichtung zum Aufwickeln vonTeigstücken。
公开(公告)号：EP0494093A2
公开(公告)日：1992-07-08
申请号：EP92105842.6
申请日：1987-06-18
申请人： RHEON AUTOMATIC MACHINERY CO. LTD.
发明人： Hayashi, Torahiko
IPC分类号： A21C3/02
CPC分类号： A21C3/06 , A21C3/02
摘要： An apparatus for rolling, in particular, croissant pieces, dough pieces, are provided, in which dough pieces are fed between a pair of rollers (5,7) and transferred to an endless belt device (9) via a transfer roller (13,15) of a small diameter and high speed rotation for peeling off the dough piece from the roller. Then the dough pieces are carried under a rollling up device (11) to be rolled into croissant rolls. The dough pieces are transferred to the endless belt maintaining at least one surface of it adhesive, and so the dough rolls produced are wound tightly due to the dough surfaces adhering to each other.
摘要翻译：提供了一种用于滚动的装置，特别是羊角面包片，面团片，其中面片被供给在一对辊（5,7）之间，并通过转印辊（13）传送到环形带装置（9） 15），其具有小的直径和高速旋转，用于将面片从辊上剥离。然后将面片运送到卷起装置（11）的下面，将其卷成羊角面包卷。将面片转移到保持其粘合剂的至少一个表面的环形带，因此由于面团彼此粘附而使生产的面团卷紧紧密。

94. 发明授权

EP0287209B1 An apparatus and method for quantitatively delivering food materials 失效
标题翻译：一种用于定量供应食品材料的设备和方法
公开(公告)号：EP0287209B1
公开(公告)日：1992-06-03
申请号：EP88302123.0
申请日：1988-03-10
申请人： RHEON AUTOMATIC MACHINERY CO. LTD.
发明人： Hayashi, Torahiko , Shibata, Sadao
IPC分类号： F04C13/00
CPC分类号： A21C11/20 , A21C11/163 , A23G3/021 , F04C13/001

95. 发明授权

EP0204490B1 An apparatus and method for producing croissants 失效
标题翻译：用于生产裁缝的装置和方法
公开(公告)号：EP0204490B1
公开(公告)日：1991-10-30
申请号：EP86304011.9
申请日：1986-05-27
申请人： RHEON AUTOMATIC MACHINERY CO. LTD.
发明人： Ueno, Sadao , Hayashi, Torahiko
IPC分类号： A21C3/06
CPC分类号： A21C3/06

96. 发明公开

EP0442695A1 Dough stretching roller apparatus 失效
标题翻译： StreckwalzenvorrichtungfürTeig。
公开(公告)号：EP0442695A1
公开(公告)日：1991-08-21
申请号：EP91301111.0
申请日：1991-02-12
申请人： RHEON AUTOMATIC MACHINERY CO. LTD.
发明人： Hayashi, Torahiko
IPC分类号： A21C3/02
CPC分类号： A21C3/04
摘要： A dough-stretching roller apparatus is provided to produce a continuous web of dough (7) in a process to manufacture confectionery and bread. The apparatus includes a pair of upper rollers (3), a sensor means (5) that detects the width of dough at the gap between the upper rollers (3), and a controller (11) that controls a motor (8) driving the upper rollers (3) in response to a signal from the sensor means (5). The controller (11) decreases the rotational speed of the upper rollers (3) when the sensors (5) detect that the width of dough is broader than a predetermined width of dough passing through the upper rollers (3), while the controller (11) increases the rotational speed of the upper rollers (3) when the sensors (5) detect that the width of dough is narrower than the predetermined width of the dough passing through the upper rollers (3). Thus, even if the amount of dough supplied from a hopper (2) is unstable, production of a stretched web of dough (7) having a constant volume per unit length can be stably continued.
摘要翻译：提供面团拉伸辊装置以在制造糖果和面包的过程中产生连续的面团卷材（7）。该装置包括一对上辊（3），检测上辊（3）之间的间隙处的面团宽度的传感器装置（5），以及控制驱动马达（8）的马达（8）的控制器上辊（3）响应于来自传感器装置（5）的信号。当传感器（5）检测到面团的宽度比通过上辊（3）的面团的预定宽度宽时，控制器（11）降低上辊（3）的旋转速度，而控制器）传感器（5）检测到面团的宽度比通过上辊（3）的面团的预定宽度窄时，增加上辊（3）的旋转速度。因此，即使从料斗（2）供给的面团的量不稳定，可以稳定地继续生产具有每单位长度恒定体积的面团（7）的拉伸幅材。

97. 发明公开

EP0438923A1 Method and apparatus for stretching dough 失效
标题翻译： Verfahren und Vorrichtung zum Ausstrecken von Teig。
公开(公告)号：EP0438923A1
公开(公告)日：1991-07-31
申请号：EP90314369.1
申请日：1990-12-28
申请人： RHEON AUTOMATIC MACHINERY CO. LTD.
发明人： Morikawa, Michio , Hayashi, Torahiko
IPC分类号： A21C3/02
CPC分类号： A21C3/02 , A21C3/025 , A21C3/027
摘要： A method for producing a dough sheet (2) having a predetermined width and height from a dough mass (1) of a non-uniform volume, comprising the steps of compressing the mass on a supplying conveyor (3), detecting any change of width of the compressed dough sheet, driving a delivery conveyor (4) provided downstream of the supplying conveyor (3) at a constant speed, while changing the speed of the supplying conveyor (3), and, further, stretching the dough sheet (2) on the delivery conveyor (4), the supplying conveyor (3) being driven based on the data of any detected change in the dough width. Apparatuses are provided to carry out the above method.
摘要翻译：一种用于生产具有不均匀体积的面团（1）具有预定宽度和高度的面片（2）的方法，包括以下步骤：在供给输送机（3）上压缩质量块，检测宽度的任何变化的压缩面片，同时以一定的速度驱动设置在供给输送机（3）下游的输送输送机（4），同时改变供给输送机（3）的速度，并且进一步拉伸面片（2）在输送输送机（4）上，基于任何检测到的面团宽度变化的数据驱动供给输送机（3）。提供设备以执行上述方法。

98. 发明授权

EP0194119B1 Apparatus and method for quantitatively extruding food material 失效
标题翻译：用于定量挤压食品的设备和方法
公开(公告)号：EP0194119B1
公开(公告)日：1991-06-19
申请号：EP86301473.4
申请日：1986-02-28
申请人： RHEON AUTOMATIC MACHINERY CO. LTD.
发明人： Hayashi, Torahiko , Tashiro, Yasunori
IPC分类号： B30B11/26
CPC分类号： B30B11/265 , A21C15/007

99. 发明公开

EP0415714A1 A method and apparatus for quantitatively dividing bread dough 失效
标题翻译： Verfahren und Vorrichtung zurmengenmässigenVerteilung von Brotteig。
公开(公告)号：EP0415714A1
公开(公告)日：1991-03-06
申请号：EP90309401.9
申请日：1990-08-28
申请人： RHEON AUTOMATIC MACHINERY CO. LTD.
发明人： Hayashi, Torahiko
IPC分类号： A21C3/04 , A21C5/00
CPC分类号： A21C5/00 , A21C3/04
摘要： A method and apparatus is provided for quantitatively dividing bread dough (1). The apparatus includes a hopper (2) having vertical side walls (3). The internal space surrounded by the walls has the same horizontal cross-sectional area at any position along the vertical walls. The apparatus also includes a pair of vertical conveyors (4) extending along the said side walls. A dough outlet (6) is formed in the bottom wall of the hopper. A dividing device (7) is located in close proximity to the dough outlet. The vertical conveyors are driven at a speed of Xm/min, in line with the speed of the dough flowing downward on its same level. The dough is continuously and quantitatively divided by the dividing device into small pieces (1′). Each of the dough pieces is then conveyed toward a shaping station. Thus the dough can be quantitatively divided so that a high quality dough is obtained without the gel structure of the gluten being destroyed.
摘要翻译：提供了一种定量分割面包（1）的方法和装置。该装置包括具有垂直侧壁（3）的料斗（2）。被墙围成的内部空间在垂直壁的任何位置具有相同的水平横截面积。该装置还包括沿着所述侧壁延伸的一对垂直输送机（4）。在料斗的底壁形成面团出口（6）。分割装置（7）位于紧邻面团出口处。垂直输送机以Xm / min的速度驱动，与面团在同一水平面向下流动的速度一致。将面团连续定量分割成小块（1分钟）。然后将每个面团片朝成形台传送。因此，面团可以定量分割，从而获得高质量的面团，而不会破坏面筋的凝胶结构。

100. 发明公开

EP0326404A3 A method for producing dough for bread or pastry 失效
标题翻译：一种用于生产麸皮或豌豆的方法
公开(公告)号：EP0326404A3
公开(公告)日：1990-05-30
申请号：EP89300801.1
申请日：1989-01-27
申请人： RHEON AUTOMATIC MACHINERY CO. LTD.
发明人： Morikawa, Michio , Hayashi, Torahiko , Tashiro, Yasunori , Mugishima, Hirobumi , Ban, Nobuo
IPC分类号： A21C3/02
CPC分类号： A21C3/02
摘要： A method is provided for producing dough for bread or pastry in which no excessive pressure is imparted to the dough. In this method kneaded dough (4) is divided into dough portions (14), each portion (14) is weighed, and the dough portions (14) are placed to occupy a space proportional to the weight of each portion (14). By regulating the width and thickness of each portion (14), a dough strip (28) having uniform dimensions is provided. Then by stretching, cutting and shaping the dough strip (28), dough pieces shaped in the form of the final product (109) are produced. The possibility of the gluten network being damaged by an excessive pressure is eliminated. Thus puffy and tasty bread or pastry made of such dough, and having an excellent quality, can be provided when the dough is baked.

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