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1. 发明申请

WO2004093548A3 APPARATUS AND METHOD FOR FORMING FOOD PRODUCTS BY GRADUAL COMPRESSION 审中-公开
标题翻译：用于通过GRADUAL压缩形成食品的装置和方法
公开(公告)号：WO2004093548A3
公开(公告)日：2004-12-02
申请号：PCT/US2004012168
申请日：2004-04-20
申请人： PILLSBURY CO , HEINZEN THOMAS E , FINKOWSKI JAMES W , DEMARS JIMMY A
发明人： HEINZEN THOMAS E , FINKOWSKI JAMES W , DEMARS JIMMY A
IPC分类号： A21B1/48 , A21C3/02 , A21C11/00
CPC分类号： A21C11/006 , A21B1/48 , A21C3/02
摘要： The present invention is directed to methods and apparatuses for processing food products and utilizes a series of guides for moving platens through several operative zones to press a food product intermediate. In particular, the present invention relates to an apparatus (10) and method for forming generally flat dough products such as tortillas, taco shells, snacks and the like by gradually pressing a dough intermediate (144) between movable platens (46, 50) that are disposed on concentric, endless belts (44, 48).
摘要翻译：本发明涉及用于加工食品的方法和装置，并且利用一系列导向件来移动压板通过若干操作区域以挤压食品中间体。特别地，本发明涉及一种用于通过在可移动压板（46,50）之间逐渐压制生面团中间体（144）来形成通常扁平的面团产品如玉米粉圆饼，玉米饼壳，小吃等的装置（10）和方法，被布置在同心的环形带（44,48）上。

2. 发明申请

WO2007055677A3 APPARATUS AND METHOD FOR FORMING A PRESSED, BAKED FOOD PRODUCT 审中-公开
标题翻译：形成压榨食品的装置和方法
公开(公告)号：WO2007055677A3
公开(公告)日：2007-10-04
申请号：PCT/US2005022129
申请日：2005-06-22
申请人： GEN MILLS MARKETING INC , HEINZEN THOMAS E
发明人： HEINZEN THOMAS E
IPC分类号： A21C11/00 , A21B1/48
CPC分类号： A21C11/006
摘要： A method for forming a pressed, baked food product (32) including providing a dough intermediate puck(30). The dough intermediate puck(30) is processed through a first, compression station (22) that applies a compression force and heat to the dough intermediate puck (30), resulting in a pressed puck (31). The pressed puck (31) is processed through a second, dwell and heating station (24) that contacts opposing major surfaces of the pressed puck (31) in a manner allowing the pressed puck to naturally rise and applies heat to the puck, resulting in a pressed, at least partially-baked, food product (32). The above steps are characterized by continuous movement of the puck from an upstream end (36) of the first station (22) to a downstream end of the second station(24). In one embodiment, residual heat from the first station(22) is applied in the second station (24).
摘要翻译：一种形成压制，烘烤食品（32）的方法，包括提供面团中间冰球（30）。面团中间球（30）通过第一压缩站（22）进行处理，该压缩站将压缩力和热量施加到面团中间球（30），导致压盘（31）。压盘（31）通过第二，停留和加热站（24）进行处理，该第二驻留加热站（24）以允许压盘自然升起并向热盘施加热量的方式接触压盘（31）的相对主表面，导致压榨的，至少部分烘烤的食品（32）。上述步骤的特征在于，圆盘从第一工位（22）的上游端（36）连续移动到第二工位（24）的下游端。在一个实施例中，来自第一站（22）的剩余热量被施加在第二站（24）中。

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