DE202011000478U1 - Multifunctional container for baked goods - Google Patents

Abstract

Container (1) for the combined baking, storage and transport of baked goods, comprising a base (2), a side wall (3) connected to it in an airtight manner and a lid (4), the lid (4) being airtight with the side wall (3) is connectable, and wherein all these components (2, 3, 4) are made of heat-resistant material.

Description

introduction

The invention relates to a device which serves for the production of foodstuffs from ready-to-bake mixes as well as the storage and transport of the finished baked goods.

State of the art and disadvantages

For making pastries, z. B. from largely finished mixtures, usually cake shapes are used. These can be made of metal. But there are also known forms of plastic or coated cardboard. All these containers have in common that they are not or only very suitable for the subsequent storage and / or transport of the finished pastry. The known containers are usually not covered, so that dirt can penetrate. They are either mechanically unstable or complicated in structure, and in particular not suitable for single use. Simple lids do not solve this problem, as they are at best provided for transporting the baked goods by hand or in special vehicles. A shipment with parcel services or similar is only under the best possible and correspondingly complex additional packaging of the container itself into consideration.

Therefore, after completion of the pastry this is normally removed from the container and placed in a special packaging, which is suitable for storage. For shipping, another, usually provided as an additional outer packaging transport packaging must be provided.

Thus, several packages and a plurality of steps are needed to get from a first present in powder form cake mix a ready-packed biscuits.

Object of the invention and solution

The object of the invention is thus to reduce the number of containers required for the above-described process and thus to save time and costs. The container should be so stable that it can be shipped if necessary without further aids such as outer packaging.

description

The invention is explained in detail below using the example of a cake. It is clear that the invention without significant changes for other baked goods such. B. bread can be used.

The invention discloses a container for the combined baking, storage and transport of baked goods. In contrast to known containers such as cake molds container of the invention thus serves both the baking and the subsequent storage and transport of the baked goods.

According to the invention, the container comprises a bottom, a side wall which is hermetically connected thereto, and a lid, wherein the lid is airtightly connectable to the side wall, and wherein all these components are made of heat-resistant material. The bottom may be present as a separate component, or it may be formed integrally with the side wall, for example by deep drawing. The heat resistance is essential because high temperatures act on the container during baking. These are typically well above 100 ° C. In principle, a shape without a clearly defined bottom is also conceivable, for example the shape of a sphere or an ellipsoid; In such a case, a freely selectable area is considered to be the bottom, which is preferably arranged opposite the opening of the container to be closed by the lid. However, the shape of a body is preferred, in which the bottom encloses an angle, in particular a right angle, with the side wall. The side wall can be made in one piece, for example in the case of a cylindrical body, or it can consist of several segments, for example in the case of a cuboid body. For the purpose of filling and subsequent removal of the baking stock, the container has an opening which can be closed by means of a cover also associated with the container. It is essential that the closure is airtight, with minimal amounts of gas leakage are harmless, which otherwise can hardly be avoided technically. A preferred leakage rate is approximately at least 10 ^-3 mbar × l / s. Optionally, seals are provided which are also made of a heat-resistant material. However, preference is given to the production of air or gas tightness by means of a frictional connection, in particular by means of a fold or a flanged seam. When crimping, the lid material is plastically deformed in the edge region, while it is bent around a corresponding cooperating region of the side wall. Alternatively or additionally, the side wall material can be plastically deformed in the border region to the lid.

Preferably, the container according to the invention is made of a food-safe material. Such materials are well known in the art. In this way it is ensured that without further steps, a filling of the container with food is possible without contamination of the content is to be feared.

Alternatively or additionally, the inner sides of the container are provided with a food-safe and heat-resistant coating. In such a case, however, a further step is necessary to ensure the food safety of the container. Conversely, a larger selection of materials for the container can be used, since the material of the container is separated from the food by the inner coating, which if necessary also refers to the lid. The heat resistance of the coating is necessary because it must be applied before filling and heating and thus has to survive all stages of the preparation of the food without prejudice.

The inner coating can also be provided in the form of an insert. Accordingly, the container according to the invention optionally comprises an insert for receiving the baking stock. This insert has the shape of the interior of the container and adapts to this as well as possible. At the edge facing the cover, the insert may have a projection which, when the cover is fastened, is bent outward and closed by means of the fold. Optionally, the use of the same applies to the effect of a sealant. If the lid in turn likewise consists of a food-safe material and / or is coated therewith, the interior of the container is separated from the material of the container as required. It is thus also possible, for example, to set a pre-filled pre-filled food into the container and then process it further. As such, the insert may be considered part of, or merely associated with, the container.

According to a preferred embodiment, the container according to the invention is made of tinplate, has a round cross-section with reinforcing ribs, and has a volume of 0.1 to 2.0 liters and preferably from 0.4 to 1.2 liters. Tinplate is a material well known in the art for durable food storage. The typical thickness of tinplate is 0.3 to 0.5 mm. It can be made insensitive to corrosion, for example, by electrolytic coating with tin or chromium. The round cross-section with flat top and bottom gives the container a stable and stackable shape, which can be further increased by reinforcing ribs. These ribs may, for example, be provided by circumferential annular tapers of diameter or cross section (if the body does not have a round cross section). It is important to ensure that at least on the inside of the container no excessive bumps occur, otherwise the dough would be difficult to remove from the container. This is less problematic for the case of an insert described above, since it has its own shape and effectively protects and distances the dough pieces from the insides of the side wall.

According to a further embodiment, the container according to the invention further comprises a mounted on the lid and / or the bottom essay, which is hollow. This article can serve, for example, the storage of other additives, which are attached to the dough and the end consumer by the same. This can be, for example, powdered sugar or a glaze, which would not survive the transport either unscathed and / or should come to optimize the taste experience only immediately before consumption with the dough.

The attachment is preferably open on one side and has the same cross section as the rest of the container. The open wall of the attachment is closed when it is applied to the bottom or lid of the container, so that the contents of the article can not fall out.

According to another embodiment, the lid itself has a cavity which serves to receive said additives. It is clear that at least in this case, the material of the additives must be heat-resistant. Since this is often not the case, the variant of a subsequent (ie after the final cooling) essay aufzusetzenden is preferred.

Preferably, the article is made of plastic.

In the case in which the lid can only be irreversibly separated from the container for opening the container, the attachment can also be provided for resealing the container after opening. For this purpose, for example, offers an attachment made of polyethylene (PE). The attachment can also combine both functions - receiving the additives and reclosing the container after the first opening.

According to a particularly preferred embodiment, the article is positively and non-positively connected as well as releasably connected to the lid or the floor. Particularly preferably, the article on the container side clamping or clip closures or similar-acting geometries, by means of which it can be connected without further tools and possibly again easily (by manual force) releasably connected to the rest of the container. It will be understood that in this case, the container preferably provides corresponding mating geometries, such as protrusions, grooves, depressions or the like, which interact with the closure geometries of the attachment. Also screw or bayonet locks are possible although not preferred due to its more complex geometry.

• (a) Zunächst erfolgt ein Befüllen des einseitig offenen Behälters mit einer Backmischung. Diese Backmischung kann aus einem pulvrigen Material bestehen, aber auch feste Bestandteile wie beispielsweise Schokoladenstückchen umfassen. Ferner ist klar, dass auch die zum Herstellen des Lebensmittels notwendige Flüssigkeit beizufügen ist. Optional kann nach dem Einfüllen dieser Bestandteile ein Mischen im erfindungsgemäßen Behälter erfolgen. Ebenso können abschließend noch druckempfindliche Bestandteile des Backguts, beispielsweise Früchte, hinzugefügt werden.
• (b) Anschließend erfolgt ein Erhitzen des befüllten Behälters für einen ersten Zeitraum auf eine erste Backtemperatur. Auf diese Weise wird das Backgut zumindest teilweise gebacken.
• (c) Danach erfolgt ein Abkühlenlassen des Behälters auf eine erste Abkühltemperatur. Typischerweise dauert der Abkühlvorgang ca. 45 min.

An application of the container according to the invention is presented below.

• (a) First, a filling of the unilaterally open container with a baking mixture. This baking mix may consist of a powdery material but may also include solid ingredients such as chocolate chips. It is also clear that the liquid necessary for producing the food must also be added. Optionally, after the filling of these components, mixing takes place in the container according to the invention. Likewise, finally, pressure-sensitive components of the baked goods, such as fruits, are added.
• (b) Subsequently, the filled container is heated to a first baking temperature for a first period of time. In this way, the baked good is at least partially baked.
• (c) Thereafter, the container is allowed to cool to a first cooling temperature. Typically, the cooling process takes about 45 minutes.

Depending on the type of preparation, the dough pieces can be finished after step (c), or further (baking) steps may be necessary. In any case, however, before or after step (c), an airtight sealing of the container with a lid.

Closing before (final) cooling results in the generation of a negative pressure in the interior of the container, since, on cooling, the dough contracts and the volume of the gas inside the container decreases. This vacuum is particularly desirable for preserving the baking stock and for further attachment of the lid to the side wall. It is important to ensure that the negative pressure is not so strong that the container deforms. As a particularly advantageous residual amount of the baked good after baking, but before cooling, has been found by 1-3 cm. In this way, a decrease in the internal pressure to about 0.9 to 0.4 bar can be achieved, resulting in the typical wall thickness of 0.3 to 0.5 mm in the case of a container made of tinplate to satisfactory results.

Optionally, after step (c), re-heating to a second baking temperature for a second time period occurs. This "ready-baking" serves primarily to kill any germs.

It is preferred that the closing between the first and second heating takes place at a temperature above room temperature. In this way, after the second heating no germs can penetrate into the container interior. At the same time, the residual heat at the time of closure ("closure temperature") helps to create the negative pressure described above.

This can temporarily, namely the second heating, disappear. However, since the closure has to be airtight in accordance with the present invention, even with a temporary overpressure, no gas leaves the container interior, and upon final cooling below the closure temperature, the desired vacuum is created.

A preferred value for the first baking temperature is at least about 140 ° C and preferably about 180 ° C, for the possibly existing second baking temperature at least about 90 ° C and preferably about 120 ° C, for the first period about 1 h and for the possibly existing second period about 30 min. It is perfectly clear that the values depend heavily on the baked goods and only specify an order of magnitude.

Finally, the container, preferably after the final cooling, the storage and / or transport of the baked goods serve, without this must be removed from the container. In particular, a shipment of the baked good in the container offers, if necessary, can be dispensed with further, but in any case on particularly gentle, outer packaging. It is clear that prior to storage or shipping, a marking of the container (content, durability, manufacturer, etc.) can take place, for example by means of a corresponding label.

The present invention makes it possible to reduce the number of containers required for the baking process, the subsequent storage and finally the transport to a single container, thus saving time and costs. The container is so stable that it can be shipped if necessary without further aids such as outer packaging.

figure description

1 shows a preferred embodiment of the container according to the invention.

2 shows a temperature diagram along with the corresponding steps to be performed.

In the 1 is a preferred embodiment of the container according to the invention 1 shown as an exploded view. This includes a floor 2 , a side wall 3 , as well as a lid 4 , The cross section of the container 1 is round, the container 1 itself has a cylindrical shape.

Furthermore, the illustrated embodiment comprises an attachment 5 , This has the same cross-section as the rest of the container, but is less high. The essay 5 is open on one side and hollow on the inside. In his interior additives can be stored, which should be added to the dough, for example, only at a later date, especially immediately before consumption. Not shown are connecting elements, by means of which the essay 5 on the lid 4 or the side wall 3 can be placed and connected to this or this. The attachment may also serve to reseal the container after the container is first opened.

It's also an assignment 6 presented in the 1 shown next to the actual container. This has a diameter (or cross section), which is chosen so that it into the interior of the container 1 can be used. As shown, is in use 6 For example, powdery baked goods can be filled, wherein a filling height F is to be maintained, which falls below the height H of the interior of the container. It is also essential that the filling height F after baking the height H falls below.

As shown, the use can 6 a greater height than the side wall 3 of the container 1 have (in the 1 exaggerated). The upper edge of the insert 6 can then be bent after insertion on the outside (not dargstellt) and so between the lid 4 and top of the side wall 3 be trapped. It is clear that in addition the material of the use 6 should be correspondingly elastic. However, he can also have a collar from the outset, which has a larger diameter than the rest of the insert 6 has, and which can also be bent down to facilitate one hand, the filling of the baked good, on the other hand, to simplify the said bending.

In the 2 a temperature diagram is shown together with the corresponding steps to be performed. The Y-axis stands for the temperature, the X-axis for the time.

Accordingly, first the (optional) insert, which is filled with dough, inserted into the container (time tE). This takes place at room temperature (TR). Alternatively, the dough pieces can be filled directly into the container if there is no insert or it has already been introduced into the container.

Then, the container is first heated, starting from the room temperature TR, to a first baking temperature T1. This is held for a first period t1, during which the dough is baked largely ready.

Subsequently, a cooling to a closure temperature TD, which is above the room temperature TR, but below the first baking temperature T1.

At this temperature, the dough is closed by means of the lid. The corresponding time is marked with tD.

Then, a renewed heating to a second baking temperature T2, which is held for a second period t2. During this period, the dough is ready baked and any existing germs are killed. New germs can no longer penetrate into this due to the now hermetically sealed with the lid container.

Thereafter, a (final) cooling of the container takes place back to room temperature TR.

Finally, a (optionally provided) essay can be placed on the container (time tA), this essay can now also contain heat-sensitive substances, as no further heating of the container occurs.

LIST OF REFERENCE NUMBERS

1

container

2

ground

3

sidewall

4

cover

5

essay

6

commitment

T

temperature axis

T1

first baking temperature

T2

second baking temperature

TD

closure temperature

t

timeline

tE

Application time

t1

first period

t2

second period

tD

Closing timing

tA

Tower time

Claims (8)

Container ( 1 ) for the combined baking, storage and transport of bakery products, comprising a bottom ( 2 ), a with this airtight connected side wall ( 3 ) and a lid ( 4 ), the lid ( 4 ) airtight with the side wall ( 3 ) and all of these components ( 2 . 3 . 4 ) are made of heat-resistant material. Container ( 1 ) according to claim 1, wherein it is made of a food-safe material. Container ( 1 ) according to claim 1 or 2, wherein the insides thereof are provided with a food-safe and heat-resistant coating. Container ( 1 ) according to one of the preceding claims, wherein this one use ( 6 ) for receiving the baked goods. Container ( 1 ) according to one of the preceding claims, wherein it is made of tinplate, has a round cross-section with reinforcing ribs, and has a volume of 0.1 to 2.0 liters. Container ( 1 ) according to one of the preceding claims, wherein this further comprises a lid ( 4 ) and / or the ground ( 2 ) attached essay ( 5 ), which is hollow. Container ( 1 ) according to claim 6, wherein the article ( 5 ) is made of plastic. Container ( 1 ) according to claim 6 or 7, wherein the article ( 5 ) positively and releasably with the lid ( 4 ) or the ground ( 2 ) connected is.

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