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1. 发明授权

US10440962B2 System and apparatus for controlling blistering 有权
公开(公告)号：US10440962B2
公开(公告)日：2019-10-15
申请号：US15380181
申请日：2016-12-15
申请人： FRITO-LAY NORTH AMERICA, INC.
发明人： Joseph William Kelly
IPC分类号： A21C11/12 , A21D8/02 , A21D13/60 , A23L5/10 , A21C5/00 , A23L7/13 , A21C1/00 , A21C11/02 , A21D13/43 , A23P30/00 , A21C3/02 , A21D6/00 , A21D8/06 , A21D13/42
摘要： A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins.

2. 发明授权

US5419903A Product and process of making biscuits with a corrugated configuration 失效
标题翻译：用波纹配置制作饼干的产品和工艺
公开(公告)号：US5419903A
公开(公告)日：1995-05-30
申请号：US74831
申请日：1993-06-14
申请人： Garfield G. Evans , Malcolm S. Wilkes , Debra Rycraft , Adrian G. Dodson , Geoffrey M. Townsend
发明人： Garfield G. Evans , Malcolm S. Wilkes , Debra Rycraft , Adrian G. Dodson , Geoffrey M. Townsend
IPC分类号： A21C3/02 , A21C11/04 , A21D13/08 , A21C11/02 , A21D8/02
CPC分类号： A21C11/04 , A21C3/028
摘要： A process for producing biscuits comprises forming a dough into generally laminar portions each having a corrugated configuration and baking the portions to form biscuits. The corrugated configuration is such that the resistance to breaking of the biscuits is greater in a direction perpendicular to the direction in which the corrugations extend than in the direction in which the corrugations extend by a factor of at least 1.5. In a preferred process, dough is formed into a sheet 1b having a corrugated configuration (preferably by feeding a flat sheet of dough to a pair of corrugated rollers 6). Individual portions are cut out from the corrugated sheet 1b and baked to form the biscuits.
摘要翻译： PCT No.PCT / GB91 / 02213 371日期：1993年6月14日 102（e）日期1993年6月14日PCT 1991年12月12日PCT PCT。第WO92 / 10101号公报日期：1992年6月25日。一种用于生产饼干的方法包括将面团形成为各具有波纹形状的大致层状部分，并烘烤该部分以形成饼干。波纹结构使得在垂直于波纹延伸的方向的方向上，饼干的抗断裂性大于波纹延伸方向至少为1.5的阻力。在优选的方法中，将面团形成为具有波纹形状的片材1b（优选通过将一片平面的面团供给一对波纹辊6）。单独的部分从波纹片1b切出并烘烤以形成饼干。

3. 发明授权

US5118274A Apparatus for stretching dough 失效
标题翻译：用于伸缩的装置
公开(公告)号：US5118274A
公开(公告)日：1992-06-02
申请号：US628777
申请日：1990-12-17
申请人： Michio Morikawa , Torahiko Hayashi
发明人： Michio Morikawa , Torahiko Hayashi
IPC分类号： A21C11/02 , A21C3/02 , A21D8/02
CPC分类号： A21C3/02 , A21C3/025 , A21C3/027
摘要： A method for producing a dough sheet having a predetermined width and height from a dough mass of a non-uniform volume, comprising the steps of compressing the mass on a supplying conveyor, detecting any change of width of the compressed dough sheet, driving a delivery conveyor provided downstream of the supplying conveyor at a constant speed, while changing the speed of the supplying conveyor, and, further, stretching the dough sheet on the delivery conveyor, the supplying conveyor being driven based on the data of any detected change in the dough width. Apparatuses are provided to carry out the above method.

4. 发明授权

US4650687A Float-frying and dockering methods for controlling the shape and preventing distortion of single and multi-layer snack products 失效
标题翻译：用于控制形状和防止单层和多层小吃产品变形的浮油和拼接方法
公开(公告)号：US4650687A
公开(公告)日：1987-03-17
申请号：US826233
申请日：1986-02-05
申请人： Miles J. Willard , Kyle E. Dayley , Veldon M. Hix , David A. Holm
发明人： Miles J. Willard , Kyle E. Dayley , Veldon M. Hix , David A. Holm
IPC分类号： A21C11/02 , A23L1/01 , A23L1/164 , A23L1/217
CPC分类号： A21C11/02 , A23L19/19 , A23L5/11 , A23L7/13
摘要： A method for producing fried snack products of controlled shape comprises introducing dough pieces into a shallow depth of frying oil and allowing the dough pieces to travel unsupported through the oil while frying to a set shape. The shallow depth of the oil prevents the pieces from overturning in the oil while frying, so they form a controlled shape. In one embodiment, a two-layer sheeted dough is formed from dissimilar potato-based dough layers adhered and cut into layered dough pieces introduced into the shallow oil depth. The first layer is on the bottom and the second layer is at the top of each dough piece. The layered dough pieces maintain their original orientation in the shallow oil depth as they fry to form a fried potato skin product having a convexly curved upper layer and a concavely curved bottom layer. The dough pieces are partially fried in the shallow oil depth to set the curved shape, after which the partially fried pieces are finish-fried in a greater depth of frying oil. The technique of preventing overturning in the fryer includes maintaining smooth oil flow through the shallow portion of the fryer and controlling the velocity of the pieces passing through that portion of the fryer in relation to the velocity at which the pieces are fed into the fryer. In another embodiment of the invention the dough pieces are dockered by a rotating semi-flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step.
摘要翻译：一种用于生产受控形状的油炸小吃产品的方法包括将面团片引入煎炸油的浅深度，并允许面团块通过油不通过运动，同时煎炸成一定的形状。油的浅深度可以防止油炸而在油中翻转，从而形成可控的形状。在一个实施方案中，由不同的基于马铃薯的面团层形成两层片状生面团，所述面团粘附并切割成引入浅油深度的分层面团片。第一层位于底部，第二层位于每个面团的顶部。层状面团在浅油深度保持其原始方向，因为它们油炸以形成具有凸形弯曲上层和凹陷弯曲底层的油炸马铃薯皮制品。面团片在浅油深度部分地被油炸，以设定弯曲的形状，之后将部分油炸的油炸成油炸油更深的油炸。防止油炸锅中翻倒的技术包括保持平滑的油流过油炸锅的浅部，并且相对于将碎片送入油炸锅的速度来控制通过油炸锅的那部分的碎片的速度。在本发明的另一个实施方案中，面团片通过旋转半柔性刷毛刷对接，以在面团中形成对接孔，以防止在油炸期间膨胀。柔韧的刷毛增加了面团中的对接孔的点密度，同时避免了在对接步骤期间面团的粘着或起皱。

5. 发明授权

US4511323A Arrangement for stamping outer surface of shaped bar material 失效
标题翻译：冲压外形的棒状材料的布置
公开(公告)号：US4511323A
公开(公告)日：1985-04-16
申请号：US486843
申请日：1983-04-20
申请人： Franz Blaum
发明人： Franz Blaum
IPC分类号： B29C59/04 , A21C11/02
CPC分类号： B29C59/04 , B29C59/043
摘要： An arrangement for stamping an outer surface of a synthetic thermoplastic bar material in thermoplastic condition has a guiding element for a bar material, a rotary stamping tool with a working surface shaped in correspondence with a desired pattern to be stamped and rolling over the bar material, and a negative pressure element located in the region of the stamping tool and arranged for attracting the bar material against the working surface of the stamping tool.
摘要翻译：用于在热塑性条件下冲压合成热塑性棒材的外表面的装置具有用于棒料的导向元件，具有与待冲压和轧制在棒料上的所需图案相对应的工作表面的旋转冲压工具，以及负压元件，其位于所述冲压工具的区域中并且布置成用于将所述棒材料吸附在所述冲压工具的工作表面上。

6. 发明授权

US4340343A Food preparation machine 失效
标题翻译：食品准备机
公开(公告)号：US4340343A
公开(公告)日：1982-07-20
申请号：US291388
申请日：1981-08-10
申请人： Ugo Mancini
发明人： Ugo Mancini
IPC分类号： A21C11/02 , A21C11/18 , A21C11/22 , A21C3/10 , A21C9/08
CPC分类号： A21C11/02 , A21C11/18 , A21C11/22
摘要： A food preparation machine primarily designed for the production of the Italian potato based delicacy gnocchi and characterized by an inclined flouring ramp, a motor driven roller located under the lower end of the ramp, a deflection plate located proximate the roller, and a dough extruder for depositing dough plugs near the top of the ramp so that they roll and slide down the ramp into abutment with the deflection plate and the roller. As the roller is rotated the dough plugs are squeezed through a gap between the roller and the lower edge of the deflection plate to take on the characteristic form of gnocchi. A flouring mechanism is provided to flour the parts of the machine that come into contact with the dough, including the ramp and a rotating knife blade which cuts the extruded dough into the plugs. The roller is threaded from both ends with opposing threads so that the plugs are urged towards the center of the roller as it is rotated.
摘要翻译：一种主要设计用于生产意大利马铃薯优质杏仁饼的食物制备机，其特征在于倾斜的盘状坡道，位于斜坡下端下方的电动从动辊，位于辊附近的偏转板，以及用于在斜坡的顶部附近放置面团，使得它们沿着斜面滚动并滑动以与偏转板和滚子邻接。当辊子旋转时，面团塞通过辊子和偏转板的下边缘之间的间隙被挤压，以承受特殊形式的圆锥形。提供了一种粉刷机构，用于粉碎与面团接触的机器部分，包括斜面和旋转的刀片，其将挤出的面团切成塞子。辊子从两端用相对的螺纹拧紧，使得塞子在旋转时被推向辊的中心。

7. 发明授权

US4111624A Dough piece imprinter and controls therefore 失效
标题翻译：因此，DOUGH PIECE IMPRINTER及其控制
公开(公告)号：US4111624A
公开(公告)日：1978-09-05
申请号：US736382
申请日：1976-10-28
申请人： Douglas R. Hanson
发明人： Douglas R. Hanson
IPC分类号： A21C11/06 , A21C11/02
CPC分类号： A21C14/00 , A21C11/06 , Y10S101/30
摘要： Imprinters or stampers for imprinting or stamping numerals, letters or symbols into the top of pieces of dough prior to baking, which includes means for individually sensing each piece of dough to insure that the imprinting device is properly timed for imprinting the dough pieces.

8. 发明授权

US3494302A Method and apparatus for making danish pastry 失效
标题翻译：用于制作丹麦派斯的方法和装置
公开(公告)号：US3494302A
公开(公告)日：1970-02-10
申请号：US3494302D
申请日：1967-08-21
申请人： KITCHENS OF SARA LEE INC
发明人： WOLF ANDREW , DEKEIZER JOHN L , STORRIE ARTHUR
IPC分类号： A21C9/06 , A21C11/02 , A23G3/20
CPC分类号： A21C11/02 , A21C9/066

9. 发明申请

US20210352918A1 DEVICE FOR STAMPING DOUGH PIECES 有权
公开(公告)号：US20210352918A1
公开(公告)日：2021-11-18
申请号：US17282485
申请日：2019-07-15
申请人： FRITSCH BAKERY TECHNOLOGIES GMBH & CO. KG
发明人： Udo BERNHARDT
IPC分类号： A21C11/02 , A21C11/12 , A21C9/08
摘要： The present disclosure relates to a device for embossing, imprinting, cutting or stamping dough pieces, and the device includes a positioning unit and a tool. The tool includes at least one stamp adapted to be brought into engagement with a dough piece. When the dough pieces are arranged in an undefined position on a flat support, the positioning unit is capable of detecting at least a position of one dough piece, and the tool is adapted to be centered at a target position above the one dough piece.

10. 发明授权

US10888106B2 Stamping and embossing system for edible items 有权
公开(公告)号：US10888106B2
公开(公告)日：2021-01-12
申请号：US15927473
申请日：2018-03-21
申请人： Aimee Nicole Frank
发明人： Aimee Nicole Frank
IPC分类号： A21C15/00 , A23P20/15 , A47J9/00 , A21C11/02 , A21C11/08
摘要： A stamp system includes a top portion and a bottom portion, each shaped to resemble a slice of bread. The top portion has a lower surface that forms a pattern to be stamped into an edible item. The bottom portion has an upper surface that is configured with a tray that is shaped to carry an edible ink. The stamp system is used to stamp both a physical impression and a pattern in edible ink onto an edible item, such as a sandwich made of sliced bread.

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