专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明公开

EP1715760A1 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：EP1715760A1
公开(公告)日：2006-11-02
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.

2. 发明公开

EP0476073A4 COOKIE PRODUCTION WITH EXTRUSION HEAT TREATMENT AND POST EXTRUSION MIXING AND BAKING 失效
标题翻译： COOKIE生产与挤压热处理和挤压混合和烘烤
公开(公告)号：EP0476073A4
公开(公告)日：1992-11-04
申请号：EP90914863
申请日：1990-06-07
申请人： NABISCO BRANDS, INC.
发明人： VAN LENGERICH, BERNHARD , WARREN, CATHRYN, CLARK
IPC分类号： A21B5/00 , A21C1/00 , A21C1/06 , A21C11/20 , A21D8/02 , B01F7/00 , B01F7/02
CPC分类号： A21C1/065 , A21B5/00 , A21C1/006 , A21C11/20 , A21D8/02 , B01F7/00416 , B01F7/02 , B65G2201/0205
摘要： The present invention relates to the production of cookies which exhibit a cookie crumb-like structure and structural integrity using a cooker extruder to mix and heat ingredients comprising flour and oil to promote browning and flavor development. The heat treated mass produced in the cooker extruder is admixed with ingredients comprising water in a post extrusion mixer. The dough-like mixture produced in the post extrusion mixer is leavened and further browned using post-extrusion baking, such as microwave, dielectric radio frequency, infrared, conductive, or convection baking, frying, or a combination thereof. The shortening or fat content of the dough-like mixture may be from about 12 % by weight to about 40 % by weight, preferably from about 20 % by weight to about30 % by weight, based upon the weight of the dough-like mixture. Separation of oil from the remaining mass and extruder surging and starch gelatinization are avoided preferably by admixing water into heat-treated ingredients comprising flour and oil after and during substantial cooling of the heat-treated ingredients. The extruder and post extrusion mixer are operated at low pressures, generally less than about 20 bars absolute, preferably less than about 10 bars absolute. The relative amount of solid, crystalline or granulated sugar, such as sucrose, subjected to the heat treatment may be used to control the tenderness and crunchiness of the final product.

3. 发明公开

EP0426766A1 MISCHKNETER-VORRICHTUNG UND VERFAHREN ZUR HERSTELLUNG VON TEIG, INSBESONDERE FÜR TEIGWAREN 失效
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：EP0426766A1
公开(公告)日：1991-05-15
申请号：EP89912384.0
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 , A21C11 , A21D8 , A23L1 , B01F7
CPC分类号： A21C1/003 , A21C1/006 , A21C1/065 , A21C11/20 , A23L7/109 , B01F7/00416 , B01F7/02 , B01F7/083
摘要： Procédé et dispositif de fabrication de pâte, en particulier pour pâtes alimentaires. La pâte se prépare très rapidement, en deux étapes, à partir des matières premières sèches. On prépare tout d'abord une pâte brute à structure de protéines essentiellement complète dans un mixer-pétrisseur à deux cylindres. La pâte est préparée et les matières premières sont mélangées au cours de phases alternées de malaxage et de cisaillement, sans opération de moulage à pression à la fin de la première étape. Pour des pâtes alimentaires du type classique, les morceaux de pâte produits par le mixer-pétrisseur court à deux cylindres sont transférés dans une presse à cylindre unique allongée et on leur donne la forme voulue en les soumettant à une forte pression.

4. 发明公开

EP0310899A2 Verfahren zum Herstellen eines Brotteiges 失效
标题翻译： Verfahren zum Herstellen eines Brotteiges。
公开(公告)号：EP0310899A2
公开(公告)日：1989-04-12
申请号：EP88115756.4
申请日：1988-09-24
申请人： Lieken-Batscheider Mühlen- und Backbetriebe GmbH
发明人： Schäfer, Roland , Flüss, Hermann , Hartwig, Manfred ,
IPC分类号： A21C1/10 , A21D8/02
CPC分类号： A21C1/006
摘要： Verfahren zum Herstellen eines Brotteiges oder dergl., insbesondere für Knäckebrot, bei dem die zur Teigherstellung vorgesehenen Getreidekörner, ggf. unter oder nach einer vorzugsweise enzymatischen Vorbehandlung, feinzerkleinert und zusammen mit den übrigen Teigbestandteilen unter Zugabe von Wasser oder dergl. Gasen, wie Luft, Stickstoff und/oder Kohlendioxid, zu einer Teigmasse schaumartiger Konsistenz verarbeitet werden, wobei die Getreidekörner vor der Feinzerkleinerung in eine sie im wesentlichen allseits gegen Umgebungsluft abschließende Schutzflüssigkeit, vorzugsweise im wesentlichen aus Wasser bestehend, eingebracht und in dieser Suspension nach und/oder unter dosierter Zugabe eines Lockerungsgases einstellbarer Zusammensetzung feinzerkleinert und zu der Schaumteigmasse verarbeitet werden.
摘要翻译：用于生产面包生面团等的方法，特别是用于脆饼的方法，其中任选地在优选酶预处理期间或之后，将面团制剂的谷物细粉碎，并与其它面团成分一起加入水等或诸如空气，氮气和/或二氧化碳的气体转化为泡沫状稠度的面团，其中在细粉碎之前将谷粒引入到基本上保护它们的保护性液体中环境空气，并且其优选地基本上包含水，并且在计量加入可调节组合物的充气气体之后和/或之后在该悬浮液中细粉碎并加工成发泡面团块。

5. 发明公开

EP3120705A1 MACHINE AND PROCESS FOR THE PREPARATION OF A PASTY FOOD COMPOUND 有权
标题翻译：马萨诸塞州VERFAHREN ZUR HERSTELLUNG EINERPASTÖSENLEBENSMITTELVERBINDUNG
公开(公告)号：EP3120705A1
公开(公告)日：2017-01-25
申请号：EP16178881.5
申请日：2016-07-11
申请人： BRAVO S.p.A.
发明人： Bravo, Genesio , Bravo, Stefano
IPC分类号： A21D8/02 , B01F7/00
CPC分类号： A21C1/006 , A21C1/06 , A21C1/1435 , A21C1/144 , A21C1/1495 , B01F15/00798 , B01F15/0234
摘要： A process and machine for the preparation of a pasty food compound to be used in pastry making and gastronomy, such as choux pastry or the like, in which said process is effected inside a machine (1) comprising at least an upper tank (10) and at least a lower horizontal cylinder (20), said tank (10) and said cylinder (20) being provided with stirring and/or mixing means and heating/cooling means, said process comprising:
- a first phase for the formation of a liquid mixture based on liquid and solid ingredients, inside said upper tank (10);
- a second phase for transforming said liquid mixture into a pasty compound by the addition of solid or semi-liquid thickeners, such as flour and/or eggs, mixed inside said lower horizontal cylinder (20),
said upper tank (10) and said lower horizontal cylinder (20) being operatively interconnected with each other by means of a duct (30) and said liquid mixture being transferred into said lower cylinder (20) by gravity.
摘要翻译：一种用于制备用于糕点制作和美食（例如胡椒糕点等）的糊状食品的方法和机器，其中在包括至少一个上部罐（10）的机器（1）内进行所述方法，并且至少一个下部水平圆柱体（20），所述罐（10）和所述圆筒（20）设置有搅拌和/或混合装置和加热/冷却装置，所述方法包括： - 第一阶段，用于形成在所述上部罐（10）内部的基于液体和固体成分的液体混合物; - 第二阶段，通过加入混合在所述下水平圆筒（20），所述上罐（10）和所述上罐（10）内的固体或半液体增稠剂（例如面粉和/或蛋）来将所述液体混合物转化成糊状化合物下水平圆柱体（20）通过管道（30）彼此可操作地互连，并且所述液体混合物通过重力传递到所述下部圆柱体（20）中。

6. 发明授权

EP0629115B1 DOUGH MIXING 失效
标题翻译：混音面团
公开(公告)号：EP0629115B1
公开(公告)日：1996-10-16
申请号：EP93905528.1
申请日：1993-03-05
申请人： APV CORPORATION LIMITED
发明人： COLLINS, Thomas Hylton
IPC分类号： A21D2/22 , A21D8/02 , A21C1/00
CPC分类号： A21C1/006 , A21D2/22 , A21D8/02
摘要： The invention relates to a dough mixing method for use in breadmaking, which comprises mixing together dough ingredients, including ascorbic acid as an improver, in the presence of air or an oxygen-containing gas. The mixing provides sufficient mechanical energy for a sufficient time to develop the gluten in the dough. Excess pressure is applied to the atmosphere around the dough during a first phase of the mixing, and then a reduced pressure is applied during a second phase. Apparatus for carrying out the method is also provided.

7. 发明授权

EP0454418B1 A method and apparatus for producing a sheet of dough 失效
标题翻译：用于制作面团的片材的方法和装置。
公开(公告)号：EP0454418B1
公开(公告)日：1994-03-23
申请号：EP91303646.3
申请日：1991-04-23
申请人： RHEON AUTOMATIC MACHINERY CO. LTD.
发明人： Kageyama, Minoru , Torikata, Yasuo
IPC分类号： A21C1/14 , A21C3/02 , A21D8/02
CPC分类号： A21D2/02 , A21C1/006 , A21C3/02 , A21C3/025 , A21C3/027 , A21D8/02

8. 发明授权

EP0426766B1 MISCHKNETER-VORRICHTUNG UND VERFAHREN ZUR HERSTELLUNG VON TEIG, INSBESONDERE FÜR TEIGWAREN 失效
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.

9. 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.

10. 发明公开

EP0249993A3 Method of and apparatus for making bread 失效
标题翻译：制作方法和装置
公开(公告)号：EP0249993A3
公开(公告)日：1988-08-31
申请号：EP87108816
申请日：1987-06-19
申请人： MATSUSHITA ELECTRIC INDUSTRIAL CO., LTD.
发明人： Nakakura, Hirofumi , Shibata, Morio , Ishikawa, Haruo , Nakano, Akihisa , Hirota, Hiromi , Oyabu, Hajime
IPC分类号： A21B07/00 , A21C01/02 , A47J27/14 , A21C01/00
CPC分类号： A21C1/006 , A21B7/005 , A21C1/02 , B01F7/16 , B01F2015/00597 , B01F2015/062
摘要： Bread ingredients and water are kneaded at the start of a bread making process, and the dough is rested. Susequently, dry yeast is added to the dough, and the dough with the added dry yeast is kneaded again. The dough is then allowed to ferment during which time a gas is released from the dough several times, the fermentation stage being followed by baking the dough. An automatic bread making apparatus has a yeast charger (54) for charging dry yeast into a kneading container (43). Thus, dry yeast can automatically be added to the kneaded dough without manual intervention.

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式