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    • 3. 发明授权
    • Method of preparing a dry mix useful in preparing baked goods
    • 制备用于制备烘焙食品的干混合物的方法
    • US5360623A
    • 1994-11-01
    • US905464
    • 1992-06-29
    • James S. ThorsonJimmy A. DeMars
    • James S. ThorsonJimmy A. DeMars
    • A21D10/00A23L1/10
    • A21D10/005
    • In a first embodiment, the present invention provides an improved finishing process for dry mixes for baked goods of widely varying compositions. According to this embodiment, a standard cake finisher is replaced with a disc mill, which yields surprisingly superior dry mix properties. In another embodiment of the invention having particular utility in dry mixes for brownies and the like, a dry, particulate pre-mix is formed by mixing the shortening with a selected portion of the dry ingredients of the dry mix. It is preferred that no more than approximately 25% of the total flour content of the dry mix be added in this pre-mix. This pre-mix is then mixed with the rest of the ingredients of the dry mix and this final dry mix may subjected to a finishing operation such as that of the first embodiment of the invention.
    • 在第一个实施方案中,本发明为广泛变化的组合物的烘焙食品的干混料提供了改进的整理方法。 根据该实施例,用盘式磨机代替标准饼干整理机,其产生令人惊讶的优异的干混性能。 在本发明的另一个具体实施方案中,在用于布朗尼等的干混料中具有特别的用途,通过将起酥油与干混合物的干成分的选定部分混合形成干燥的颗粒状预混物。 优选地,在该预混合物中不加入干混合物的总面粉含量的不超过约25%。 然后将该预混合物与干混合物的其余成分混合,并且该最终干混合物可以进行如本发明第一实施方案的精加工操作。
    • 5. 发明授权
    • Semi-solid food depositor and method of use
    • 半固体食物储存器和使用方法
    • US5073391A
    • 1991-12-17
    • US688640
    • 1991-04-19
    • Jimmy A. DeMarsThomas P. KempfGreg Vargas
    • Jimmy A. DeMarsThomas P. KempfGreg Vargas
    • A21C9/04A21C11/18
    • A21C11/18A21C9/04
    • A food depositing apparatus for depositing a semi-solid food product within a fixed area defined by a receptacle includes a depositing mechanism. The depositing mechanism includes an extrusion device having an opening through which semi-solid food product can be fed into the extrusion device. A pressure element coupled to a drive mechanism is configured to extrude the semi-solid food product from the extrusion device through an exit port. A valve located at the exit port is adapted to selectively control the flow of extruded semi-solid food product. An air knife positioned adjacent to the cutoff valve cuts the continuous stream of semi-solid food product into semi-solid food pieces. These pieces are deposited on the receptacle which is positioned on a scale. A control module is coupled to the scale and cutoff valve to control operation of the depositing mechanism. To deposit an amount of semi-solid food product whose total weight is within a preselected target weight range, a first amount of semi-solid food product is deposited on the receptacle and weighed to determine its precise weight. The precise weight is fed to the control module which then actuates the depositing mechanism for a second time if necessary to deposit a second amount of semi-solid food product on the receptacle. The total weight of the first and second amounts falls within .+-.10% of a desired target weight.
    • 一种用于在由容器限定的固定区域内沉积半固体食品的食物沉积设备包括沉积机构。 沉积机构包括具有开口的挤出装置,半固体食品可以通过该开口进入挤出装置。 联接到驱动机构的压力元件构造成通过出口从挤出装置挤出半固体食品。 位于出口处的阀适于选择性地控制挤出的半固体食品的流动。 邻近切断阀定位的气刀将半固体食品的连续流切成半固体食品。 这些件沉积在放置在秤上的容器上。 控制模块耦合到刻度和截止阀以控制沉积机构的操作。 为了沉积一定量的半固体食品,其总重量在预选的目标重量范围内,将第一量的半固体食品产品沉积在容器上并称重以确定其精确重量。 精确的重量被馈送到控制模块,其然后如果需要将第二量的半固体食品沉积在容器上,则第二次启动沉积机构。 第一和第二量的总重量落在所需目标重量的+/- 10%以内。
    • 6. 发明授权
    • Hash brown depositor
    • 哈佛棕色沉积物
    • US5244370A
    • 1993-09-14
    • US823164
    • 1992-01-21
    • Jimmy A. DeMars
    • Jimmy A. DeMars
    • A21C3/04A21C15/00
    • A21C15/002A21C3/04
    • A food depositing apparatus for depositing hash brown potato strands includes a plurality of depositing assemblies. Each of the depositing assemblies includes a plurality of outlets. A pump member coupled to the inlets of the depositing assemblies provides pressure to force a potato slurry through the outlets of the depositing assemblies. A plurality of rotary valve components are positioned adjacent the outlets of the depositing assemblies. Each rotary valve component includes a plurality of wiper blades which correspond to the outlets. Each wiper blade has a first state that permits the potato slurry to be forced through the corresponding outlets and a second state that stops the flow of potato slurry to create a hash brown potato strand. A conveyor positioned beneath the outlets carries the formed hash brown potato strands to a drier. The drier dehydrates the formed hash brown potato strands. Changing the speed of rotation of the rotary valve components and/or the size of the wiper blades controls the lengths of hash brown potato strands produced by the depositing apparatus.
    • 9. 发明授权
    • Method of preparing dough
    • 制作面团的方法
    • US5855945A
    • 1999-01-05
    • US723919
    • 1996-09-30
    • Daniel L. LaughlinJimmy A. DeMarsGregory C. Vargas
    • Daniel L. LaughlinJimmy A. DeMarsGregory C. Vargas
    • A21D8/02A21D10/00A21D10/02
    • A21D10/025A21D10/00A21D8/02
    • A method of preparing a dough composition. According to the method, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour; from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.0 wt-% leavening acid; and from about 0.1 wt-% to about 2.0 wt-% leavening base. The dough proofs uniformly and, once baked, provides a specific volume ranging from about 2 cc/gm to about 6 cc/gm.
    • 制备生面团组合物的方法。 根据该方法,形成包含水,发酵剂和面粉的面糊。 在面糊形成之后,将补充的发酵剂,额外的面粉和其他少量成分加入到面糊中并混合以形成面团,其中膨松剂均匀地分布在面团中,并且面团在烘烤时产生更高的比容。 由面糊配制的面团组合物,其中面糊包括水,膨松剂和面粉。 在面糊形成之后,将补充的发酵剂,额外的面粉和任何次要成分加入到面糊中并混合以形成面团。 或者,互补发酵剂可以以不活泼的形式加入到面糊中,只要它不与另一种膨松剂反应直到形成面团。 面团包含约30重量%至约60重量%的面粉; 约20重量%至约40重量%的水; 约0.1重量%至约2.0重量%的膨胀酸; 和约0.1重量%至约2.0重量%的发酵碱。 面团均匀地均匀地,一旦烘烤,提供约2cc / g至约6cc / gm的比体积。