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1. 发明申请

US20040156968A1 Vacuum kneading method with the introduction of oxygen and the device used to carry out said method 有权
标题翻译：采用真空捏合法引入氧气和用于执行所述方法的装置
公开(公告)号：US20040156968A1
公开(公告)日：2004-08-12
申请号：US10473170
申请日：2003-09-29
发明人： Gerard Fisson , Laurent Jaunet , Guillaume Vannier
IPC分类号： A21D010/00
CPC分类号： B01F13/06 , A21C1/006 , A21C1/06 , A21C1/10 , A21C1/1495 , A21D8/025 , B01F2003/063 , B01F2015/00097
摘要： 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).
摘要翻译：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）。

2. 发明授权

US3364880A Pre-mix airo-mixer 失效
标题翻译：预混混合器
公开(公告)号：US3364880A
公开(公告)日：1968-01-23
申请号：US54964766
申请日：1966-05-12
申请人： WERNER MACHINERY CO
发明人： VER HOEVEN ALBERT F
IPC分类号： A21C1/10
CPC分类号： A21C1/10

3. 发明授权

US09028902B2 Method for producing bread from aerated dough 有权
标题翻译：从充气面团生产面包的方法
公开(公告)号：US09028902B2
公开(公告)日：2015-05-12
申请号：US14122778
申请日：2012-07-24
申请人： Nikolay Vladimirovich Evseev
发明人： Nikolay Vladimirovich Evseev
IPC分类号： A21D8/02 , A21C1/02 , A21C1/10 , A21D6/00 , A21C1/14 , B01F7/16 , B01F13/10 , B01F7/00
CPC分类号： A21D8/025 , A21C1/02 , A21C1/10 , A21C1/1445 , A21C5/00 , A21D6/00 , A21D8/02 , B01F7/00583 , B01F7/1605 , B01F7/161 , B01F13/1022
摘要： 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.
摘要翻译：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

US20140161951A1 METHOD FOR PRODUCING BREAD FROM AERATED DOUGH 审中-公开
标题翻译：用于生产来自有效DOUGH的乳杆菌的方法
公开(公告)号：US20140161951A1
公开(公告)日：2014-06-12
申请号：US14122778
申请日：2012-07-24
申请人： EBCEEB
发明人： Nikolay Vladimirovich Evseev
IPC分类号： A21D8/02
CPC分类号： A21D8/025 , A21C1/02 , A21C1/10 , A21C1/1445 , A21C5/00 , A21D6/00 , A21D8/02 , B01F7/00583 , B01F7/1605 , B01F7/161 , B01F13/1022
摘要： 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.
摘要翻译：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。

5. 发明授权

US5089283A Continuous dough developing process and apparatus 失效
标题翻译：连续的开发过程和设备
公开(公告)号：US5089283A
公开(公告)日：1992-02-18
申请号：US629034
申请日：1990-12-19
申请人： Arran Wilson
发明人： Arran Wilson
IPC分类号： A21C1/10 , A21D8/02
CPC分类号： A21D8/02 , A21C1/10
摘要： A continuous dough developing process including the steps of:feeding combined and undeveloped dough to a continuous developing apparatus;feeding oxygen gas to the combined and undeveloped dough as it is fed to the developing apparatus; andmixing within the developing apparatus the oxygen and the dough with a rotor which imparts a shearing action between mixing means and the dough, thereby distributing the oxygen evenly throughout the dough.
摘要翻译：一种连续的面团显影方法，包括以下步骤：将组合和未显影的面团供给到连续显影装置; 当组合和未开发的面团被供给到显影装置时，将氧气供给到所述组合和未开发的面团中; 在显影装置内将氧气和面团与转子混合，该转子在混合装置和面团之间施加剪切作用，从而将氧气均匀分布在整个面团中。

6. 发明授权

US3490392A Process for metering air into baking batter 失效
标题翻译：计算空气进入电池的过程
公开(公告)号：US3490392A
公开(公告)日：1970-01-20
申请号：US3490392D
申请日：1968-01-12
申请人： WERNER MACHINERY CO
发明人： VERHOEVEN ALBERT F
IPC分类号： A21C1/10 , A21C11/16 , A21D2/04
CPC分类号： A21C1/10 , A21C11/16

7. 发明申请

US20180317501A1 FOAMED, DOUGH-BASED FOOD AND APPARATUS AND METHOD FOR PRODUCTION THEREOF AND USE OF THE APPARATUS 审中-公开
公开(公告)号：US20180317501A1
公开(公告)日：2018-11-08
申请号：US15775494
申请日：2016-11-11
申请人： Eidgenössische Technische Hochschule Zürich , Roland Murten AG
发明人： Volker LAMMERS , Erich WINDHAB
IPC分类号： A21D8/02 , A21D13/50 , A21D13/066 , A23L7/17 , A21C1/06 , A21C1/10 , A21C11/20
CPC分类号： A21D8/025 , A21C1/006 , A21C1/065 , A21C1/10 , A21C11/20 , A21D13/066 , A21D13/50 , A23L7/17 , A23L7/178 , A23P30/20 , A23P30/34
摘要： A dough-based food product, an apparatus and method for production of the dough-based food product. A food product matrix to be foamed includes a proportion by weight of a starch-containing raw material and a proportion by weight of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar≤p

8. 发明申请

US20060240160A1 Mixing and kneading arrangement 审中-公开
标题翻译：混合揉搓布置
公开(公告)号：US20060240160A1
公开(公告)日：2006-10-26
申请号：US11409036
申请日：2006-04-24
申请人： Ulrich Peitzmeier , Meinolf Baak
发明人： Ulrich Peitzmeier , Meinolf Baak
IPC分类号： A21D6/00
CPC分类号： B01F7/1615 , A21C1/02 , A21C1/10 , A21C1/1435 , B01F3/04099 , B01F5/0403 , B01F5/20 , B01F7/00408 , B01F15/0202
摘要： A mixing and kneading arrangement has a kneading vat and at least one kneading tool. A spray device in the arrangement has at least one spray nozzle in order to produce a spray mist in the kneading vat. Furthermore, the spray device has a feeding device for feeding liquid or liquefied dough components into the spray nozzle. The spray device furthermore has a source for gas which contains oxygen and a pressure unit, which sets the gas which contains oxygen under pressure. In a spray head in the spray nozzle, the liquid or liquefied dough components are combined with the gas which contains oxygen and which is under pressure to produce the spray mist.
摘要翻译：混合搅拌装置具有揉搓缸和至少一个揉搓工具。该装置中的喷雾装置具有至少一个喷嘴，以便在揉缸中产生喷雾。此外，喷雾装置具有用于将液体或液化面团成分供给到喷嘴中的进料装置。喷雾装置还具有含有氧气和压力单元的气体源，其设定在压力下含有氧的气体。在喷嘴中的喷头中，将液体或液化面团组分与含有氧的气体组合，并在压力下产生喷雾。

9. 发明授权

US3207089A Dough beater 失效
标题翻译：面团搅拌机
公开(公告)号：US3207089A
公开(公告)日：1965-09-21
申请号：US19800762
申请日：1962-05-28
申请人： KOOPERATIVA FOERBUNDET
发明人： MAURITZ IVARSON NEMO SIXTEN
IPC分类号： A21C1/10 , A21C1/14
CPC分类号： A21C1/144 , A21C1/10 , A21C1/14 , Y10T83/544

10. 发明授权

US1705127A Mixer for plastics 失效
公开(公告)号：US1705127A
公开(公告)日：1929-03-12
申请号：US8110226
申请日：1926-01-13
申请人： MASON ERWIN S
发明人： MASON ERWIN S
IPC分类号： A21C1/06 , A21C1/10 , A21C1/14
CPC分类号： A21C1/1485 , A21C1/06 , A21C1/10 , A21C1/1445

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