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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

US20160366894A1 Method And System For The Production And Dispensing Of A Baking Mass 审中-公开
标题翻译：烘烤质量的生产和分配的方法和系统
公开(公告)号：US20160366894A1
公开(公告)日：2016-12-22
申请号：US15122339
申请日：2015-02-09
申请人： HAAS FOOD EQUIPMENT GMBH
发明人： JOHANNES HAAS , JOSEF HAAS , STEFAN JIRASCHEK , FRANK WOUTERS
IPC分类号： A21C1/10 , A21C1/14 , B01F13/10 , B01F3/06 , B01F5/06 , B01F15/06 , B01F15/00 , A21C1/00 , B01F7/00
CPC分类号： A21C1/10 , A21C1/003 , A21C1/006 , A21C1/06 , A21C1/1415 , A21C1/144 , A21C1/145 , A21C1/1455 , A21C1/1495 , B01F3/068 , B01F5/0602 , B01F7/00058 , B01F7/00116 , B01F7/00233 , B01F7/00641 , B01F13/1027 , B01F15/00389 , B01F15/0251 , B01F15/066 , B01F2003/063 , B01F2013/1052 , B01F2015/061 , B01F2215/0011
摘要： A system for the continuous production and dispensing of a baking mass for the production of baked products such as, in particular, flat wafers, hollow wafers, wafer rolls, waffles or cakes includes a pre-mixing device for the mixing and/or storage of a first baking mass component and one or more pumps for the continuous conveyance of the first baking mass component from the pre-mixing device to a baking mass dispensing device. An after-mixing device is provided between the pre-mixing device and the baking mass dispensing device for the subsequent continuous addition of a powder such as, in particular, powder which tends to clump such as in particular flour, wheat flour, cereal flour, legume flour, powder having high water absorption, pre-gelatinized flour, pre-gelatinized starch and/or thickening agent. A method for the continuous production and dispensing of the baking mass is also provided.
摘要翻译：用于连续生产和分配用于生产焙烤产品（特别是扁平晶片，中空晶片，晶圆辊，华夫饼或蛋糕）的烘焙产品的系统包括用于混合和/或储存的预混合装置第一烘焙质量部件和一个或多个泵，用于将第一烘焙组分从预混合装置连续输送到烘焙质量分配装置。在预混合装置和烘焙质量分配装置之间设置后处理装置，用于随后连续添加粉末，例如特别是易于聚集的粉末，例如特别是面粉，小麦粉，谷物粉，豆类粉末，具有高吸水性的粉末，预胶化面粉，预胶化淀粉和/或增稠剂。还提供了用于连续生产和分配烘焙块的方法。

8. 发明申请

US20130309377A1 METHOD AND APPARATUS FOR PRODUCING A DOUGH 审中-公开
标题翻译：用于生产DOUGH的方法和装置
公开(公告)号：US20130309377A1
公开(公告)日：2013-11-21
申请号：US13954845
申请日：2013-07-30
申请人： HB-FEINMECHANIK GmbH & Co. KG
发明人： Bonifaz ENDRASS
IPC分类号： A21D8/02
CPC分类号： A21D8/025 , A21C1/065 , A21C1/10 , A21C1/1495 , B01F2003/1257
摘要： The invention relates to a method and an apparatus for producing a dough, in particular a dough for bread for toasting, by means of an extruder. The extruder has at least two extruder shafts along which kneading elements for admixing a gas into a dough are arranged in at least one kneading section. Gas can be drawn off along a gas-removal section and therefore a defined proportion of the gas is established in the dough. Furthermore, a mould for discharge of the dough is arranged at the output of the extruder. A nozzle device is arranged at an input region of the extruder, it being possible for said nozzle device to be used to spray a preparation liquid onto a dough base material under pressure in order to form a starter dough.
摘要翻译：本发明涉及一种用于生产面团的方法和设备，特别是用于通过挤出机烘烤面包的面团。挤出机具有至少两个挤出机轴，沿着该挤出机轴将至少一个捏合部分中的气体混合到生面团中的捏合元件。气体可以沿着气体去除部分排出，因此在面团中确定了气体的一定比例。此外，在挤出机的输出处设置用于排出面团的模具。喷嘴装置设置在挤出机的输入区域，所述喷嘴装置可以用于在压力下将制备液喷射到面团基材上以形成起子面团。

9. 发明授权

US07514112B2 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：US07514112B2
公开(公告)日：2009-04-07
申请号：US10473170
申请日：2002-10-16
申请人： Gérard Fisson , Laurent Jaunet , Guillaume Vannier
发明人： Gérard Fisson , Laurent Jaunet , Guillaume Vannier
IPC分类号： A21D2/00
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 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; and one or more phases involving the introduction of gas, during which a gas containing oxygen is introduced into the chamber. 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.
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，将面团成分引入室中，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，在真空阶段，真空在室中施加; 以及涉及引入气体的一个或多个阶段，在该阶段期间将含有氧的气体引入室中。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。

10. 发明申请

US20040022917A1 Device and method for dough production 有权
标题翻译：面团生产的装置和方法
公开(公告)号：US20040022917A1
公开(公告)日：2004-02-05
申请号：US10428288
申请日：2003-05-02
发明人： Bernhard Noll
IPC分类号： A23L001/00
CPC分类号： B01F5/18 , A21C1/10 , B01F3/1228 , B01F5/02 , B01F5/0275 , B01F11/02 , B01F15/0251 , B01F2215/0431 , B01F2215/044 , B01F2215/045 , B01F2215/0468 , B01F2215/0477
摘要： A device for the production of dough from ingredients intended for human consumption as well as from a liquid, water in particular, having a mixing chamber designed to receive and accommodate the ingredients as well as a dough produced from the former wherein conveying means for transporting the ingredients into the mixing chamber are mounted in the mixing unit. Kneading means is provided and includes a nozzle unit for the injection of the liquid into the mixing chamber and the ingredients. The nozzle unit is designed for the injection of the liquid under high pressure to intermixture the ingredients in a mass of dough-like consistency for the production of dough.
摘要翻译：一种用于从用于人类消费的成分生产面团的装置，以及特别是液体，特别是水，具有设计成容纳和容纳成分的混合室以及由前者生产的面团的装置，其中输送装置混合室中的成分安装在混合单元中。提供了捏合装置并且包括用于将液体注入混合室和成分的喷嘴单元。喷嘴单元设计用于在高压下注入液体以将成分混合在一起，用于生产面团的稠度。

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