US3716375A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Continuous brew fermentation
Assignee: Automated Machinery Systems Inc
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Filing: 1970-04-15
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Granted: 1973-02-13
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Expires: 1990-04-15
Abstract
Abstract A method for the continuous production of a fermented brew for use in the preparation of dough for bakery products. A fermentable mixture is continuously introduced into a first fermentation chamber wherein, as the fermentation proceeds, the increments of the mixture introduced earlier will remain above the increments introduced later because of their lower relative density. As the increments attain a minimum density they are continuously transferred from the top of the first fermentation chamber into a second fermentation chamber in which, as fermentation proceeds further, the density of the increments increases so that the earlier introduced increments remain below those later introduced. The increments are removed continuously from the second chamber after their density has increased to a predetermined level.
Inventors
- 👤 M Hancock
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 18:31
CPC Classifications
A; A21; A21D; A21D8/00; A21D8/02; Y; Y10; Y10S; Y10S435/00; Y10S435/813
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
147 words
A method of producing a fermented mixture for use in the preparation of dough for bakery products, wherein during the fermentation of the mixture the density thereof decreases to a minimum and thereafter, upon continued fermentation, the density thereof increases comprising the steps of: introducing a fermentable mixture comprising flour, water and a fermentative leavening agent continuously into a first fermentation chamber wherein, as the fermentation proceeds, the increments of the mixture introduced into the chamber earlier will remain above the increments introduced therein later because of their lower density in comparison thereto, continuously transferring the increments of the mixture that have fermented until they have reached a minimum density from the top of the mixture in the first fermentation chamber to a second fermentation chamber, and removing increments of the mixture from the second fermentation chamber after the density thereof has increased to a predetermined level.
Claim 2
Independent Claim
147 words
A method of producing a fermented mixture for use in the preparation of dough for bakery products, wherein during the fermentation of the mixture the density thereof decreases to a minimum and thereafter, upon continued fermentation, the density thereof increases comprising the steps of: introducing a fermentable mixture comprising flour, water and a fermentative leavening agent continuously into a first fermentation chamber wherein, as the fermentation proceeds, the increments of the mixture introduced into the chamber earlier will remain above the increments introduced therein later because of their lower density in comparison thereto, continuously transferring the increments of the mixture that have fermented until they have reached a minimum density from the top of the mixture in the first fermentation chamber to a second fermentation chamber, and removing increments of the mixture from the second fermentation chamber after the density thereof has increased to a predetermined level.
Claim 3
Dependent Claim
32 words
A method of producing a fermented mixture according to claim 1, comprising the further step of: combining the ingredients of the fermentable mixture prior to introducing them into the first fermentation chamber.
Claim 4
Dependent Claim
33 words
A method of producing a fermented mixture according to claim 2, wherein: the ingredients of the fermentable mixture are combined continuously, and the combined ingredients are continuously introduced into the first fermentation chamber.
Claim 5
Dependent Claim
29 words
A method of producing a fermented mixture according to claim 3, wherein: the mixture is introduced into the first fermentation chamber at the same rate as it is combined.
Claim 6
Dependent Claim
44 words
A method of producing a fermented mixture according to claim 1, wherein: as the fermentation proceeds in the second fermentation chamber the increments of the mixture introduced therein earlier will remain below the increments introduced later because of their higher density in comparison thereto.
Claim 7
Dependent Claim
30 words
A method of producing a fermented mixture according to claim 5, wherein: the increments of the mixture removed from the second fermentation chamber are removed from adjacent the bottom thereof.
Claim 8
Dependent Claim
35 words
A method of producing a fermented mixture according to claim 1, wherein: the minimum density of the mixture is approximately one-half the original density, and the predetermined level is approximately four-fifths of the original density.
Claim 9
Dependent Claim
41 words
A method of producing a fermentable mixture according to claim 1, wherein the rate the increments of the mixture are removed from the second fermentation chamber is approximately equal to the rate the mixture is introduced into the first fermentation chamber.
Claim 10
Dependent Claim
26 words
A method of producing a fermentable mixture according to claim 1, wherein: the fermentable mixture is introduced into the first fermentation chamber at the bottom thereof.
Claim 11
Independent Claim
145 words
A method of producing a fermented mixture for use in the preparation of dough For bakery products, wherein during the fermentation of the mixture the density thereof decreases to a minimum and thereafter, upon continued fermentation, the density thereof increases, comprising the steps of: introducing a fermentable mixture comprising flour, water and a fermentative leavening agent continuously into a first fermentation chamber wherein, as the fermentation proceeds, the increments of the mixture introduced into the chamber earlier will remain above the increments introduced therein later because of their lower density in comparison thereto, continuously transferring increments of the mixture from the top of the mixture in the first fermentation chamber to a second fermentation chamber before the density of the increments begins to increase, and removing increments of the mixture from the second fermentation chamber after the density thereof has increased to a predetermined level.
Claim 12
Independent Claim
145 words
A method of producing a fermented mixture for use in the preparation of dough For bakery products, wherein during the fermentation of the mixture the density thereof decreases to a minimum and thereafter, upon continued fermentation, the density thereof increases, comprising the steps of: introducing a fermentable mixture comprising flour, water and a fermentative leavening agent continuously into a first fermentation chamber wherein, as the fermentation proceeds, the increments of the mixture introduced into the chamber earlier will remain above the increments introduced therein later because of their lower density in comparison thereto, continuously transferring increments of the mixture from the top of the mixture in the first fermentation chamber to a second fermentation chamber before the density of the increments begins to increase, and removing increments of the mixture from the second fermentation chamber after the density thereof has increased to a predetermined level.
Claim 13
Dependent Claim
32 words
A method of producing a fermented mixture according to claim 10, comprising the further step of: combining the ingredients of the fermentable mixture prior to introducing them into the first fermentation chamber.
Claim 14
Dependent Claim
33 words
A method of producing a fermented mixture according to claim 11, wherein: the ingredients of the fermentable mixture are combined continuously, and the combined ingredients are continuously introduced into the first fermentation chamber.
Claim 15
Dependent Claim
29 words
A method of producing a fermented mixture according to claim 12, wherein: The mixture is introduced into the first fermentation chamber at the same rate as it is combined.
Claim 16
Dependent Claim
44 words
A method of producing a fermented mixture according to claim 10, wherein: as the fermentation proceeds in the second fermentation chamber the increments of the mixture introduced therein earlier will remain below the increments introduced later because of their higher density in comparison thereto.
Claim 17
Dependent Claim
30 words
A method of producing a fermented mixture according to claim 14, wherein the increments of the mixture removed from the second fermentation chamber are removed from adjacent the bottom thereof.
Claim 18
Dependent Claim
35 words
A method of producing a fermented mixture according to claim 10, wherein: the minimum density of the mixture is approximately one-half the original density, and the predetermined level is approximately four-fifths of the original density.
Claim 19
Dependent Claim
41 words
A method of producing a fermentable mixture according to claim 10, wherein the rate the increments of the mixture are removed from the second fermentation chamber is approximately equal to the rate the mixture is introduced into the first fermentation chamber.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1976-02-13 | 1976-08-14 | 1977-02-13 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1980-02-13 | 1980-08-14 | 1981-02-13 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1984-02-13 | 1984-08-14 | 1985-02-13 | $7700.00 | Window Closed / Lapsed |