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1. 发明公开

EP1814407A1 TEIGWARE MIT REDUZIERTEM ANTEIL AN VERDAUBARER STÄRKE 审中-公开
标题翻译：易消化强度的面食缩小内容
公开(公告)号：EP1814407A1
公开(公告)日：2007-08-08
申请号：EP05775618.1
申请日：2005-09-07
申请人： Bühler AG
发明人： SEILER, Werner
IPC分类号： A23L1/16 , A23L1/00
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.

2. 发明公开

EP1173720A1 VERFAHREN UND VORRICHTUNG ZUR OPTIMIERUNG DER PROZESSFÜHRUNG SOWIE PROZESSÜBERWACHUNG IN EINER ANLAGE ZUR HERSTELLUNG VON TEIGWAREN 有权
标题翻译：方法和设备适用于植物面食生产诉讼和过程控制优化
公开(公告)号：EP1173720A1
公开(公告)日：2002-01-23
申请号：EP00908900.4
申请日：2000-03-21
申请人： BÜHLER AG
发明人： SEILER, Werner , TOBLER, Hans , GUSTER, Franz , BRÜHWILER, Marcel , AGARWAL, Mukul
IPC分类号： F26B21/06 , F26B25/22
CPC分类号： F26B21/06 , F26B25/22
摘要： The invention relates to a method and a device for optimising process management and process control in an arrangement for producing, especially short and long, farinaceous products. The aim of the invention is to improve dryer regulation and reduce faulty production. To this end, a dryer climate regulator using online sensors (9) and intelligent software technologies is provided.

3. 发明授权

EP0426766B1 MISCHKNETER-VORRICHTUNG UND VERFAHREN ZUR HERSTELLUNG VON TEIG, INSBESONDERE FÜR TEIGWAREN 有权
标题翻译：面团生产，特别是对PASTA捏合混合机装置和方法。
公开(公告)号：EP0426766B1
公开(公告)日：1994-02-02
申请号：EP89912384.8
申请日：1989-11-16
申请人： BÜHLER AG
发明人： MANSER, Josef , EGGER, Friedrich , SEILER, Werner
IPC分类号： A21C1/06
CPC分类号： A21C1/003 , A21C1/006 , A21C1/065 , A21C11/20 , A23L7/109 , B01F7/00416 , B01F7/02 , B01F7/083
摘要： Process and device for making dough, in particular for pasta. The preparation of the dough, from the dried raw materials to the final pressed product, is carried out very rapidly in two stages. First, a raw dough consisting of an essentially whole protein skeleton is prepared in a twin-shaft mixer-kneader. The dough is prepared and the raw materials are mixed by alternate kneading and shearing, without compression moulding at the end of the first stage. For classic pasta, the pieces of dough produced by the twin-shaft mixer-kneader are transferred to a long single-shaft press and pressed into the desired shape under high pressure.

4. 发明公开

EP0544846A1 VERFAHREN UND VORRICHTUNG ZUR HERSTELLUNG EINES KNÖLLCHENFÖRMIGEN PRODUKTES 失效
标题翻译：方法和设备用于生产成型产品结节。
公开(公告)号：EP0544846A1
公开(公告)日：1993-06-09
申请号：EP92908370.0
申请日：1992-04-29
申请人： BÜHLER AG
发明人： MANSER, Josef , EGGER Friedrich , SEILER, Werner
IPC分类号： A21C1
CPC分类号： A21C1/06 , A21C1/006 , B01F7/00708
摘要： Cette invention propose un nouveau procédé de pétrissage de pâte, ainsi que le dispositif qu'y s'y rapporte, le procédé selon lequel la pâte est fabriquée sous forme de grains, dans un pétrin centrifugeur tournant rapidement. Ce nouveau procédé permet, notamment pour le traitement ultérieur des granulés servant à produire de la semoule de couscous, d'obtenir directement en toute sécurité, une grosseur de grain qui correspond à celle du produit fini escompté. A leur sortie du pétrin centrifugeur, les grains pris individuellement ont une structure protéinique intégrale. Pour des productions importantes, le pétrin centrifugeur est conçu comme un pétrin à double rotor. Il est important de respecter une durée minimale de pétrissage de 5 à 10 secondes et il serait plus avantageux de ne pas dépasser un temps maximum de 2 à 3 minutes.

5. 发明授权

EP0426766B2 MISCHKNETER-VORRICHTUNG UND VERFAHREN ZUR HERSTELLUNG VON TEIG, INSBESONDERE FÜR TEIGWAREN 有权
标题翻译：捏合混合机设备和方法面团的生产，特别是对PASTA
公开(公告)号：EP0426766B2
公开(公告)日：2003-08-13
申请号：EP89912384.8
申请日：1989-11-16
申请人： BÜHLER AG
发明人： MANSER, Josef , EGGER, Friedrich , SEILER, Werner
IPC分类号： A21C1/06
CPC分类号： A21C1/003 , A21C1/006 , A21C1/065 , A21C11/20 , A23L7/109 , B01F7/00416 , B01F7/02 , B01F7/083
摘要： Process and device for making dough, in particular for pasta. The preparation of the dough, from the dried raw materials to the final pressed product, is carried out very rapidly in two stages. First, a raw dough consisting of an essentially whole protein skeleton is prepared in a twin-shaft mixer-kneader. The dough is prepared and the raw materials are mixed by alternate kneading and shearing, without compression moulding at the end of the first stage. For classic pasta, the pieces of dough produced by the twin-shaft mixer-kneader are transferred to a long single-shaft press and pressed into the desired shape under high pressure.

6. 发明授权

EP0351423B1 VERFAHREN UND ANLAGE ZUR HERSTELLUNG VON TEIG INSBESONDERE FÜR TEIGWAREN 有权转让
标题翻译：用于制造POUTA的工艺和安装
公开(公告)号：EP0351423B1
公开(公告)日：1993-08-11
申请号：EP88909715.0
申请日：1988-11-18
申请人： BÜHLER AG
发明人： MANSER, Josef , EGGER, Friedrich , SEILER, Werner
IPC分类号： A23L1/16 , A21C1/00
CPC分类号： A21C1/006 , A21C1/003 , A21C1/065 , A21C11/20 , A23L7/109 , B01F7/00416 , B01F7/00708 , B01F7/02
摘要： The proteinic base for making pasta dough is produced in a continuously operating twin-shaft kneader (11), thereby obviating the need for a residence time of 10-15 minutes in a mixing trough. The resultant dough is a so-called dry or crumbly dough, which is then transferred, if possible without applying pressure, to a directly connected single-shaft pressure screw (31). The new installation therefore possesses a first whirling mixer (8) for internal mixing of the dry components with water, a twin-shaft kneader (11) and a single-shaft press (31), corresponding to three characteristic processing steps.

7. 发明公开

EP0540699A1 VERFAHREN UND VORRICHTUNG ZUM FORMSTABILISIEREN VON TEIGWAREN 有权
标题翻译：方法和装置用于稳定PASTA的形式。
公开(公告)号：EP0540699A1
公开(公告)日：1993-05-12
申请号：EP92907144.0
申请日：1992-04-01
申请人： BÜHLER AG
发明人： MANSER, Josef , EGGER, Friedrich , SEILER, Werner
IPC分类号： A23L1 , F26B21
CPC分类号： F26B21/08 , A23L7/109 , F26B2210/06 , F26B2210/08
摘要： Un nouveau procédé et un dispositif permettent de consolider des pâtes alimentaires moulées. aussi bien longues que courtes. Une quantité minime d'eau, par exemple 0,4 % à 1,2 %, est ajoutée à la surface des pâtes encore chaudes dans un élément d'apport d'eau (27) à la fin de la zone de séchage ou de conditionnement (9), puis les pâtes sont refroidies dans un réfrigérateur (29). Ensuite les pâtes sont stockées dans un empileur afin de les stabiliser, dans la mesure où le processus d'emballage ultérieur le requiert. On peut ainsi éviter la formation ultérieure de fissures, qui était jusqu'à maintenant souvent inexplicable, même après un séchage à des températures extrêmes et pendant une durée très courte.

8. 发明公开

EP0351423A1 VERFAHREN UND ANLAGE ZUR HERSTELLUNG VON TEIG INSBESONDERE FÜR TEIGWAREN 有权转让
标题翻译：方法和系统面团特别是面食的制作。
公开(公告)号：EP0351423A1
公开(公告)日：1990-01-24
申请号：EP88909715.0
申请日：1988-11-18
申请人： Gebrüder Bühler AG
发明人： MANSER, Josef , EGGER, Friedrich , SEILER, Werner
IPC分类号： A21C1 , A21C5 , A21C7 , A21C11 , A21D8 , A23L1 , B01F7
CPC分类号： A21C1/006 , A21C1/003 , A21C1/065 , A21C11/20 , A23L7/109 , B01F7/00416 , B01F7/00708 , B01F7/02
摘要： Die neue Erfindung schlägt vor, für die Herstellung von Teigwarenteig das Proteingerüst in einem kontinuierlich arbeitenden 2-Wellen-Kneter (11) aufzubauen, ohne dass - wie bisher - einer Verweilzeit von 10-15 Minuten in einem Mischtrog benötigt wird. Es wird dabei ein sogenannter Trocken- bzw. Krümelteig gebildet. Dieser wird möglichst druckfrei einer direkt anschliessenden Ein-Wellen-Pressschnecke (31) übergeben. Die neue Anlage weist somit entsprechen drei charakteristische Verfahrensstufen auf: einen ersten Wirbelmischer (8) für die innige Vermischung der trockenen Komponenten mit Wasser, eine 2-Wellen-Kneter (11), sowie eine Ein-Wellen-Presse (31). Abstract The proteinic base for making pasta dough is produced in a continuously operating twin-shaft kneader (11), thereby obviating the need for a residence time of 10-15 minutes in a mixing trough. The resultant dough is a so-called dry or crumbly dough, which is then transferred, if possible without applying pressure, to a directly connected single-shaft pressure screw (31). The new installation therefore possesses a first whirling mixer (8) for internal mixing of the dry components with water, a twin-shaft kneader (11) and a single-shaft press (31), corresponding to three characteristic processing steps.
摘要翻译：新发明提出来构建用于生产面条面团的蛋白质支架在连续双轴捏合机（11），而不 - 如前 - 10-15分钟的停留时间在混合桶是必需的。由此，形成了所谓的干或易碎。这是自由的压力成为可能，转移到后续的直接单轴加压螺钉（31）。新的系统因此具有相应的三个特征的工艺步骤： - 第一涡旋混合器（8），用于干组分与水的紧密混合，2-轴捏合装置（11），和一个单轴压榨机（31）。抽象用于制造面食制品面团的proteinic碱以连续操作的双轴捏合机（11）产生的，从而避免了10-15分钟的混合槽的停留时间的需要。将所得面团是所谓的干或易碎的面团，在所有然后将其转移，如果可能的话不施加压力，到直接连接的单轴压力螺丝（31）。新安装THEREFORE具有一第一回旋混合器（8），用于与水的干组分的内部混合，双螺杆混炼机（11）和一个单轴压机（31），对应于三个特征性的处理步骤。

9. 发明授权

EP1715760B1 VERFAHREN ZUR HERSTELLUNG VON TEIGWAREN, DANACH ERHÄLTLICHE TEIGWAREN UND ANLAGE ZUR DURCHFÜHRUNG DES VERFAHRENS 有权
标题翻译： PROCESS面食随后可面食和工厂的具体实施法制备
公开(公告)号：EP1715760B1
公开(公告)日：2008-01-02
申请号：EP04802395.6
申请日：2004-12-27
申请人： Bühler AG
发明人： SEILER, Werner
IPC分类号： A23L1/16 , A21C11/00
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.

10. 发明公开

EP1551237A1 KONTINUIERLICHE HERSTELLUNG VON COUSCOUS 审中-公开
标题翻译： COUSCOUS连续生产
公开(公告)号：EP1551237A1
公开(公告)日：2005-07-13
申请号：EP03807720.2
申请日：2003-08-19
申请人： Bühler AG
发明人： SEILER, Werner
IPC分类号： A23L1/168 , A23P1/02 , B01J2/16
CPC分类号： A23L7/143 , A23L7/109 , A23L7/198 , A23P10/20 , A23P10/22
摘要： The invention relates to a method and an installation for the continuous production of couscous or similar products containing semolina and/or flour agglomerates. Said method comprises the following steps: a) semolina and flour are dosed and mixed in order to obtain a semolina/flour mixture; b) water is dosed into the semolina/flour mixture and mixed thereinto with sufficiently fast mixing movements for an at least partial liquidisation of the semolina/flour mixture, in order to evenly wet the semolina and flour particles of the semolina/flour mixture; c) the semolina/flour mixture wetted with water is mixed again with less rapid mixing movements, avoiding the liquidisation of the semolina/flour mixture, in order to create an agglomeration of semolina and/or flour particles to form agglomerates of semolina and/or flour particles; d) the agglomerates obtained in step c) are cooked, optionally adding more water in order to cause the starch contained in the semolina and flour particles to swell; and e) the swollen, starch-containing agglomerates obtained in step d) are dried, the agglomerates being mixed at least intermittently in the course of the drying process in order to prevent the agglomerates obtained in step c) and cooked in step d) from sticking together.

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