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1. 发明授权

US08048465B2 Methods for producing elbow-shaped crackers 失效
标题翻译：生产弯头形饼干的方法
公开(公告)号：US08048465B2
公开(公告)日：2011-11-01
申请号：US12364773
申请日：2009-02-03
申请人： Kenchu A. Tham , Edward Kevin McHugh , Steven Peter Zubanas
发明人： Kenchu A. Tham , Edward Kevin McHugh , Steven Peter Zubanas
IPC分类号： A23P1/10
CPC分类号： A21D8/02 , A21C11/04 , A21D13/40 , Y10S426/808
摘要： A method of forming elbow-shaped crackers using a die cutter is provided. By one approach, the method includes first preparing a cracker dough, and then sheeting the cracker dough to form a dough sheet having a thickness. Next, the formed dough sheet is advanced through a die cutter to form a plurality of elbow-shaped dough pieces from the dough sheet. The formed dough pieces have a non-symmetrical degree of curvature between top and bottom sides thereof so that the formed dough pieces have a recognizable elbow-shaped configuration and the plurality of formed dough pieces are nested together by the die cutter so that there is no sheeted cracker dough remaining between adjacently nested dough pieces.
摘要翻译：提供了使用模切机形成肘形裂纹器的方法。通过一种方法，该方法包括首先制备饼干面团，然后将饼干面团压片以形成具有厚度的面片。接下来，将形成的面片通过模切机前进，从面片形成多个肘形面团片。形成的面团在其顶侧和底面之间具有非对称的曲率，使得所形成的面团具有可识别的肘形构造，并且多个形成的面片通过模切机嵌套在一起，使得没有片状裂片面团保留在相邻嵌套的面团片之间。

2. 发明申请

US20100196571A1 Methods For Producing Elbow-Shaped Crackers 失效
标题翻译：生产肘形裂缝的方法
公开(公告)号：US20100196571A1
公开(公告)日：2010-08-05
申请号：US12364773
申请日：2009-02-03
申请人： Kenchu A. Tham , Edward Kevin McHugh , Steven Peter Zubanas
发明人： Kenchu A. Tham , Edward Kevin McHugh , Steven Peter Zubanas
IPC分类号： A21D6/00
CPC分类号： A21D8/02 , A21C11/04 , A21D13/40 , Y10S426/808
摘要： A method of forming elbow-shaped crackers using a die cutter is provided. By one approach, the method includes first preparing a cracker dough, and then sheeting the cracker dough to form a dough sheet having a thickness. Next, the formed dough sheet is advanced through a die cutter to form a plurality of elbow-shaped dough pieces from the dough sheet. The formed dough pieces have a non-symmetrical degree of curvature between top and bottom sides thereof so that the formed dough pieces have a recognizable elbow-shaped configuration and the plurality of formed dough pieces are nested together by the die cutter so that there is no sheeted cracker dough remaining between adjacently nested dough pieces.
摘要翻译：提供了使用模切机形成肘形裂纹器的方法。通过一种方法，该方法包括首先制备饼干面团，然后将饼干面团压片以形成具有厚度的面片。接下来，将形成的面片通过模切机前进，从面片形成多个肘形面团片。形成的面团在其顶侧和底面之间具有非对称的曲率，使得所形成的面团具有可识别的肘形构造，并且多个形成的面片通过模切机嵌套在一起，使得没有片状裂片面团保留在相邻嵌套的面团片之间。

3. 外观设计

USD609878S1 Curved cracker 有权
标题翻译：弯曲的饼干
公开(公告)号：USD609878S1
公开(公告)日：2010-02-16
申请号：US29304152
申请日：2008-02-26
申请人： Kenchu A. Tham , Edward Kevin McHugh , Steven Peter Zubanas , Zena A. Forte , Randy Blandine
设计人： Kenchu A. Tham , Edward Kevin McHugh , Steven Peter Zubanas , Zena A. Forte , Randy Blandine

4. 发明授权

US07264836B2 Production of triple coextruded baked bar goods 有权
标题翻译：生产三重共挤烘焙酒吧商品
公开(公告)号：US07264836B2
公开(公告)日：2007-09-04
申请号：US10638563
申请日：2003-08-11
申请人： Edward Kevin McHugh , Robert John Profita , Jill Margaret Critchley , Nicole Remily
发明人： Edward Kevin McHugh , Robert John Profita , Jill Margaret Critchley , Nicole Remily
IPC分类号： A21C3/04
CPC分类号： A23L7/122 , A21C11/163 , A21D13/37 , A23P30/25
摘要： A triple coextruded baked good having a bar shape with a desired substantially smaller height than width, is continuously produced with distinct, at least substantially uniform concentric fillings which are visually apparent at opposing cut ends of the baked piece. The bar-shaped products are preferably cookies with dissimilar fillings, such as a fruit filling and a cheese-cake filling. Undesirable excessive flow of a middle filling or layer towards the cross-sectional ends or sides rather than the top and bottom of the coextrudate is substantially reduced by obstructing and diverting the flow of the middle filling through the middle die orifice so that it flows towards the top and bottom elongated portions of the middle annulus. A baked product having a substantially even middle concentric layer which is desirably uniformly thick and continuous at least across the top and bottom is obtained. Post-extrusion shaping or mechanical flattening of the dough with a roller is not needed to obtain a desired cross sectional shape having a substantially rectangular middle portion and curved or rounded shoulders, thereby avoiding sticking and tearing of the dough. Ultrasonic cutting of the baked product is employed to avoid substantial visual smearing of one layer of filling into another.
摘要翻译：连续地制造具有所需的基本上比宽度更小的高度的棒形的三重共挤出烘烤物料，其具有不同的，至少基本上均匀的同心填充物，其在烘烤片的相对切割端处在视觉上是明显的。棒形产品优选是具有不同填充物的饼干，例如水果馅和奶酪馅饼馅。通过阻止和转移中间填充物的流动通过中间模孔而使得中间填充物或层向着横截面端部或侧面而不是共挤出物的顶部和底部的不期望的过度流动大大减少，使得其流向中间环的顶部和底部细长部分。获得具有基本上均匀的中间同心层的焙烤产品，其优选地至少穿过顶部和底部均匀地稠且连续。不需要挤出成形或用辊子进行机械平整，以获得具有大致矩形的中间部分和弯曲或圆形的肩部的期望的横截面形状，从而避免面团的粘结和撕裂。采用烘烤产品的超声波切割来避免一层填充物对另一层的显着污染。

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