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    • 1. 发明申请
    • Vacuum kneading method with the introduction of oxygen and the device used to carry out said method
    • 采用真空捏合法引入氧气和用于执行所述方法的装置
    • US20040156968A1
    • 2004-08-12
    • US10473170
    • 2003-09-29
    • Gerard FissonLaurent JaunetGuillaume Vannier
    • A21D010/00
    • B01F13/06A21C1/006A21C1/06A21C1/10A21C1/1495A21D8/025B01F2003/063B01F2015/00097
    • The invention relates to a method of kneading dough in order to produce bread or similar products. According to the invention, the dough ingredients are introduced into a chamber (2) and all of said ingredients are subsequently kneaded. The inventive method is characterised in that it comprises: a vacuum phase during which a vacuum is applied in the chamber (2); and one or more phases involving the introduction of gas G, during which a gas (G) containing oxygen is introduced into the chamber (2). The aforementioned vacuum phase continues more or less throughout the entire kneading phase, with at least one part of each introduction phase taking place simultaneously with the kneading phase. The invention also relates to a device that is used to carry out said method. The inventive device comprises: a chamber (2) in the form a tank (3) in which the dough is placed; a removable cover (4) which is used to seal said tank (3) hermetically; and kneading means (5) comprising a rotor (6). Said device is characterised in that it comprises gas (G) supply means (8) which open into the chamber (2) and chamber discharge pipes (12) which open into said chamber (2) at a distance from the dough (P).
    • 本发明涉及一种揉捏生面团以生产面包或类似产品的方法。 根据本发明,将面团成分引入到室(2)中,随后将所有成分混合。 本发明的方法的特征在于它包括:真空阶段,在该真空阶段在腔室(2)中施加真空; 以及涉及引入气体G的一个或多个阶段,在该阶段期间,将含有氧的气体(G)引入到室(2)中。 上述真空阶段在整个捏合阶段或多或少地持续,每个引入阶段的至少一部分与捏合阶段同时发生。 本发明还涉及一种用于执行所述方法的装置。 本发明的装置包括:形成容器(3)的容器(2),其中放置面团; 用于密封所述罐(3)的可拆卸盖(4); 以及包括转子(6)的捏合装置(5)。 所述装置的特征在于,它包括通向腔室(2)的气体(G)供应装置(8)和与面团(P)相距一定距离的室排出管道(12)。
    • 3. 发明授权
    • Method for producing bread from aerated dough
    • 从充气面团生产面包的方法
    • US09028902B2
    • 2015-05-12
    • US14122778
    • 2012-07-24
    • Nikolay Vladimirovich Evseev
    • Nikolay Vladimirovich Evseev
    • A21D8/02A21C1/02A21C1/10A21D6/00A21C1/14B01F7/16B01F13/10B01F7/00
    • A21D8/025A21C1/02A21C1/10A21C1/1445A21C5/00A21D6/00A21D8/02B01F7/00583B01F7/1605B01F7/161B01F13/1022
    • The components of the dough recipe are mixed in a dough mixing apparatus (2). The resulting dough is divided into portions, each of which is aerated to produce aerated dough. Mixing and aerating are performed by separate devices. Aeration is performed at a pressure no less than 0.3 MPa, and the pressure is then reduced to atmospheric at a controlled rate of 0.02-0.2 MPa/s. The lowering of pressure to atmospheric occurs either before or after the removal of the aeration device (6) from the dough. The aeration process is performed in baking molds (1), or in intermediate vessels (16), and the dough is subsequently transferred to the molds (1). The transfer occurs either into the molds (1) under atmospheric pressure, after lowering the pressure in the intermediate vessels (16) to atmospheric, or into the molds (1) under increased pressure, where the pressure is decreased to atmospheric after the transfer is completed. The claimed invention simplifies and increases the accuracy of dividing the dough into portions of a specified weight, enhances the quality of the aerated dough, reduces energy consumption and increases production efficiency.
    • 面团配方的组分在面团混合装置(2)中混合。 将得到的面团分成几部分,每个部分被充气以产生充气面团。 混合和充气由单独的装置进行。 在不低于0.3MPa的压力下进行曝气,然后以0.02-0.2MPa / s的控制速度将压力降低至大气压。 在将曝气装置(6)从生面团移出之前或之后,压力降低到大气。 曝气过程在烘烤模具(1)或中间容器(16)中进行,随后将面团转移到模具(1)中。 在大气压下将转移发生在模具(1)中,在中间容器(16)中的压力降低到大气压之后,或者在增加的压力下进入模具(1),其中压力在转移之后降低到大气压 完成 所要求保护的发明简化并提高将面团分成特定重量的部分的精度,提高充气面团的质量,降低能量消耗并提高生产效率。
    • 4. 发明申请
    • METHOD FOR PRODUCING BREAD FROM AERATED DOUGH
    • 用于生产来自有效DOUGH的乳杆菌的方法
    • US20140161951A1
    • 2014-06-12
    • US14122778
    • 2012-07-24
    • EBCEEB
    • Nikolay Vladimirovich Evseev
    • A21D8/02
    • A21D8/025A21C1/02A21C1/10A21C1/1445A21C5/00A21D6/00A21D8/02B01F7/00583B01F7/1605B01F7/161B01F13/1022
    • The components of the dough recipe are mixed in a dough mixing apparatus (2). The resulting dough is divided into portions, each of which is aerated to produce aerated dough. Mixing and aerating are performed by separate devices. Aeration is performed at a pressure no less than 0.3 MPa, and the pressure is then reduced to atmospheric at a controlled rate of 0.02-0.2 MPa/s. The lowering of pressure to atmospheric occurs either before or after the removal of the aeration device (6) from the dough. The aeration process is performed in baking molds (1), or in intermediate vessels (16), and the dough is subsequently transferred to the molds (1). The transfer occurs either into the molds (1) under atmospheric pressure, after lowering the pressure in the intermediate vessels (16) to atmospheric, or into the molds (1) under increased pressure, where the pressure is decreased to atmospheric after the transfer is completed. The claimed invention simplifies and increases the accuracy of dividing the dough into portions of a specified weight, enhances the quality of the aerated dough, reduces energy consumption and increases production efficiency.
    • 面团配方的组分在面团混合装置(2)中混合。 将得到的面团分成几部分,每个部分被充气以产生充气面团。 混合和充气由单独的装置进行。 在不低于0.3MPa的压力下进行曝气,然后以0.02-0.2MPa / s的控制速度将压力降低至大气压。 在将曝气装置(6)从生面团移出之前或之后,压力降低到大气。 曝气过程在烘烤模具(1)或中间容器(16)中进行,随后将面团转移到模具(1)中。 在大气压下将转移发生在模具(1)中,在中间容器(16)中的压力降低到大气压之后,或者在增加的压力下进入模具(1),其中压力在转移之后降低到大气压 完成 所要求保护的发明简化并提高将面团分成特定重量的部分的精度,提高充气面团的质量,降低能量消耗并提高生产效率。