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    • 37. 发明专利
    • METHOD AND DEVICE FOR MILLING
    • JPH1057827A
    • 1998-03-03
    • JP21731996
    • 1996-08-19
    • SUZUKI SHINYA
    • SUZUKI SHINYA
    • B02C4/06B02C11/08
    • PROBLEM TO BE SOLVED: To prevent the taste from being spoiled by comparatively reducing temperature rise due to the rolls of a flour mill and frictional pressure of mutual polished rice to be milled at time of milling and reducing decrease of moisture. SOLUTION: The flour mill 2 is equipped with a pair of rolls which bite and crush polished rice supplied from a hopper and with a scraper for scraping down rice flour from a pair of respective rolls. In this case, the above-mentioned pair of rolls consist of a first pair of rolls 7, 8 of the upper step and a second pair of rolls 9, 10 of the lower step which are arranged below the first pair of rolls. The one side roll of the first pair of rolls is moved in the horizontal direction by a first roll interval adjusting means and the roll interval is adjusted. The one side roll of the second pair of rolls is moved in the horizontal direction by a second roll interval adjusting means and the roll interval is adjusted. Polished rice semidried after washing is charged into a hopper 6 and polished rice supplied from the hopper is primarily ground by the first pair of rolls and then secondarily ground by the second pair of rolls.
    • 39. 发明专利
    • PRODUCTION OF WHEAT FLOUR
    • JPH06154625A
    • 1994-06-03
    • JP20062392
    • 1992-07-02
    • SATAKE ENG CO LTD
    • SATAKE TOSHIHIKOSATAKE SATORU
    • B02B1/08B02B5/02B02C11/08
    • PURPOSE:To improve the baking quality of soft wheat by resting raw material wheat incorporated with a prescribed amt. of moisture for a prescribed period of time in order to penetrate the moisture into the albumen parts of the inner layers and subjecting this wheat to a cleaning of barley effect to strip away the exodermis materials, then breaking and sieving the wheat cleaned of barley. CONSTITUTION:This production system of the wheat flour consists is producing the wheat flour by stripping away the exodermis materials of the cleaned and graded wheat, then breaking and sieving the cleaned wheat. The water is uniformly added under agitation to the total raw material wheat by a water adding device 7 in such a manner that the moisture content after the addition of the water to the cleaned and graded raw material wheat attains 15 to 18%. The moisture sticking to the surface layers and the moisture penetrated into the epidermis gradually penetrate the inside and arrive at the albumen parts. The entire part of the wheat grains is approximately uniformized after about 4 hours. The wheat is then subjected to the cleaning of barley effect to strip away the exodermis materials by the barley milling device 1 and thereafter, the raw material wheat is successively broken by various kinds of breaking mills of a breaking device 5, by which the albumen parts as coarse grains are taken out. The grains are then classified by various shifters.