JP2004242591A - Bread baking mold - Google Patents
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Abstract
【課題】耐久性が優れ、軽く扱い易く、しかも焼成型の内側に油を塗布したり離型紙を敷くなどしなくても型離れが良好なパン焼成型を提供する。
【解決手段】シリコーンゴムからなることを特徴とするパン焼成型である。このシリコーンゴムは、ＪＩＳ Ａ硬度５０〜９５、熱伝導率０．１５〜０．４０Ｗ／ｍ・℃のものが好ましい。シリコーンゴムは、繊維状充填剤の配合によって切断時伸びが１０〜１００％に低減されたものが好ましい。またシリコーンゴムは、熱加硫型シリコーンゴム或は射出成形用液状シリコーンゴムからなるものが好ましい。パンの型離れをよくするためにシリコーンゴムにシリコーンオイル又は食用オイルを含有させるのが好ましい。空気抜けのために、これらのパン焼成型の底に切り目を入れててもよい。Provided is a bread baking mold which has excellent durability, is light and easy to handle, and has good mold release without applying oil or releasing paper to the inside of the baking mold.
A bread baked type characterized by being made of silicone rubber. The silicone rubber preferably has a JIS A hardness of 50 to 95 and a thermal conductivity of 0.15 to 0.40 W / m · ° C. The silicone rubber is preferably one whose elongation at break is reduced to 10 to 100% by the addition of a fibrous filler. The silicone rubber is preferably made of heat-curable silicone rubber or liquid silicone rubber for injection molding. It is preferred that the silicone rubber contains silicone oil or edible oil in order to improve the mold release of the bread. A cut may be made in the bottom of these baked molds for venting.
Description
【０００１】
【発明の属する技術分野】
本発明は、菓子パン、惣菜パン（調理パン）に総称されるある種の形状をもったパン、例えばロールパン、メロンパン、デンリッシュペーストリー、コッペパン等のパンの焼成に用いるパン焼成型に関する。
【０００２】
【従来の技術】
菓子パン、惣菜パンなどで所定の形状をもつパンは、パン生地を所定形状のパン焼成型に入れて焼成して製造している。このパン焼成型は古くから金属製の型が用いられている。金属製の型は、一般に金属板を所定の形状に加工したものであり、その使用に当たっては、焼成型の内側に油を塗布したり、離型紙を敷いてパン生地を充填している。この生地を充填した焼成型をオープンで約２３０℃、約３０分間焼成しパンを製造している。この金属の焼成型はその製造にコストが掛かり、また重く扱いにくい問題点があり、更に焼成温度と常温とを繰返し受ける温度変化のため、焼成型に歪みが生じやすいなどの支障があった。また金属の焼成型は、使用している間にパンのコゲなどが焼成型にこびり付き、この焼きコゲの洗浄が必須となり、大きな製パン工場では大規模な自動洗浄装置の導入が必要になるなどの問題点がある。
【０００３】
また、近年、合成樹脂製のパン焼成型が使用されている。合成樹脂からパン焼成型を作るには、射出成形機で成形できるので、簡単にコストを安く製造できる。合成樹脂製のパン焼成型においても、その使用に当たっては、焼成型の内側に油を塗布したり、離型紙を敷いてパン生地を充填している。この生地を充填した焼成型をオープンで約２３０℃、約３０分間焼成しパンを製造している。パン焼成型に用いる合成樹脂には耐熱性に優れた結晶性ポリエチレンテレフタレート樹脂等のポリエステル樹脂が使用されているが、それでも繰返し使用するにつれて脆化する。そして、２０回ぐらいの使用によって、焼成型にヒビが入り、ボロボロになり、破片が生じやすくなる。この破片が焼成したパンに付着する事態が生じ、これが市場に出た場合には、企業の信用、商品の価値を著しく損なう。そのため、合成樹脂製のパン焼成型の使用は躊躇されている。また、合成樹脂製のパン焼成型を用いて砂糖や卵を多く含むパン生地を焼成する場合には、焼成後の生地が型にこびり付いて円滑に取り出せない欠点がある。
【０００４】
【発明が解決しようとする課題】
本発明は、上記の事情に鑑みなされたもので、耐久性が優れ、軽く扱い易く、しかも焼成型の内側に油を塗布したり離型紙を敷くなどしなくても型離れが良好であり、また砂糖や卵を多く配合したパン生地を焼成するときも容易に型離れするパン焼成型を提供することを目的とする。
【０００５】
【課題を解決するための手段】
本発明は、シリコーンゴムからなることを特徴とするパン焼成型である。このシリコーンゴムは、ＪＩＳ Ａ硬度５０〜９５、熱伝導率０．１５〜０．４０Ｗ／ｍ・℃のものが好ましい。また、シリコーンゴムは繊維状充填剤の配合によって切断時伸びが１０〜１００％に低減されたものが好ましい。シリコーンゴムは、熱加硫型シリコーンゴム或は射出成形用液状シリコーンゴムからなるものが好ましい。また、シリコーンゴムにシリコーンオイル又は食用オイルを含有させるのが好ましい。また、火通りを良くしたり、空気抜けのために底に切り目を入れててもよい。
【０００６】
【発明の実施の形態】
本発明で用いるシリコーンゴムは、熱加硫型シリコーンゴム（いわゆる硬いゴム）又は射出成形用液状シリコーンゴム（室温で液状である射出成形用の熱硬化ゴム、いわゆるＬＩＭＳゴム）からなるものが好ましい。熱加硫型シリコーンゴム又は射出成形用液状シリコーンゴムは、ポリジメチルシロキサンに各種微粒子状又は繊維状の充填剤を配合したものである。これらの充填材としてはヒュームドシリカ、沈殿シリカ、石英粉末、けいそう土、中空ガラス、酸化鉄、酸化亜鉛、酸化チタン、酸化マグネシウム、タルク、アルミニウムシリケート、アルミナ、炭酸カルシウム、カーボンブラック、アスベスト、ガラス繊維などが用いられる。その中でも大きな補強効果のあるヒュームドシリカ、沈殿シリカが好ましく用いられる。また、ゴムの硬度は、ポリマーの架橋結合の程度のほか、これらの充填剤の配合量に影響され、この配合量を多くすることによって硬度をより高めることができる。本発明のように高いゴム硬度を要求するゴムの場合は、充填剤の配合量を多くできる、すなわち配合しやすい沈殿シリカ、石英粉末、けいそう土などが特に望ましい。また、後述する熱伝導性向上のために、また破断時伸びの低減のために、さらには耐熱性や難燃性向上のためにそれぞれ適する充填剤を選択して配合してもよい。
【０００７】
熱加硫型シリコーンゴムは、過酸化物加硫、白金付加加硫によって硬化させたものである。熱加硫型シリコーンゴム及び射出成形用液状シリコーンゴムは市販されているものが使用できる。熱加硫型シリコーンゴムとしては、例えば、ＫＥ８９０−Ｕ、ＫＥ９６１−Ｕ、ＫＥ９７１−Ｕ（いずれも信越化学工業株式会社製のシリコーンゴムコンパウンドの品名）などが用いられる。また、射出成形用液状シリコーンゴムは、ビニル基含有ポリジメチルシロキサンとハイドロジェン基含有シロキサンとを遷移金属化合物、例えば白金を触媒に用いて硬化させたものである。射出成形用液状シリコーンゴムとしては、例えば、ＫＥ１９５０−６０、ＫＥ１９５０−７０、ＫＥ１９９０−６０、ＫＥ１９９０−７０（いずれも信越化学工業株式会社製のシリコーンゴムの品名）などが用いられる。
【０００８】
熱加硫型シリコーンゴムからパン焼成型を作成するには、シリコーンゴムコンパウンドをまずロールミルで練り、続いて過酸化物の加硫剤、顔料を配合し、混合後にロールミルから取り出す。この混合物を、所定形状のパン焼成型の形状に圧縮成形又は射出成形により成形し、加熱加硫して作成する。射出成形用液状シリコーンゴムからパン焼成型を作成するには、一般には、白金触媒を含むビニル基含有ポリジメチルシロキサン（主剤Ａ）とハイドロジェン基含有シロキサン（硬化液Ｂ）を同時に射出混合し、所定形状のパン焼成型に成形し、加熱硬化させて作成する。シリコーンゴム製のパン焼成型は、目的とするパンの形状に合わせて、直方形、舟形、丸形、円筒形、ドーナツ形、星型、三角形など適宜の形状に成形する。
【０００９】
シリコーンゴム製のパン焼成型は、従来のポリエステル製のパン焼成型と異なりゴム状弾性を有するが、パン焼成型はパン生地を充填したとき、またパン焼成時に変形しないことが重要である。また、従来のポリエステル樹脂製などのパン焼成型は剛性があるため薄くても変形を防ぐことが出来たが、シリコーンゴム製のパン焼成型は剛性が劣るため、型の肉厚を厚くする必要がある。肉厚が厚くなると、熱伝導性が悪くなり、パン生地に均一に熱が掛かりにくくなるので、使用するシリコーンゴムの熱伝導性が重要である。また、パン焼成時には、パン焼成型は約２３０℃の高温に曝され、しかも繰返しの使用によって繰返し高温に曝されることになるから、耐熱性も重要である。更に、焼成後のパンが焼成型から円滑に離型できることが要求される。
【００１０】
シリコーンゴムの変形のしにくさには硬度、伸び、モジュラスなどが関与する。シリコーンゴムの変形の抑制は、第１にはシリコーンゴムの硬度を高めることによって達成できる。シリコーンゴムの硬度は、シリコーン生ゴムの種類、加硫剤の種類、添加剤の種類、或はこれらの配合量などに影響され、これらを調整することによって高めることができる。そして、シリコーンゴム製のパン焼成型には、ＪＩＳ Ａ硬度が５０〜９５のシリコーンゴムが好まく使用される。また、パン焼成型の場合は、その変形しにくさはパン焼成型の形状にも影響される。例えば丸型、四角型（箱型）、ドーナツ型のパン焼成型は充填時に変形しにくいので、ＪＩＳ Ａ硬度が５０より大きいシリコーンゴムが使用できるが、ＪＩＳ Ａ硬度が５０より小さいシリコーンゴムでは変形しやすい。一方、例えば直方形型や舟型のパン焼成型はパン生地を充填したとき幅方向に広がる変形が生じやすいので、この変形を抑えるためにＪＩＳ Ａ硬度が６０より大きいシリコーンゴムを用いるのが好ましい。またＪＩＳ Ａ硬度が９５を超えたシリコーンゴムは、伸び、モジュラスが低くなり変形しにくくなるが、一般には強度が弱くなり、繰り返しの使用によって、パン焼成型が欠け易くなる欠点がある。また、特に規定するものではないが、使用するシリコーンゴムは、破断時の伸びが３００％以下、またゴム弾性を決める５０％モジュラスが２０ｋｇ／ｃｍ２以上のものが望ましい。
【００１１】
また、パン焼成型を変形させないためには、素材のシリコーンゴムの物性や焼成型の形状との兼ね合いもあるが、シリコーンゴムの肉厚は通常０．５〜２ｍｍが必要となる。しかし、厚みをますと熱の伝導性が悪くなるため、熱伝導性の良いシリコーンゴムを用いるのが実用上好ましい。熱伝導性はシリコーンゴムに配合する充填剤の種類及び配合量で調整できる。熱伝導性を高めるのに適した充填剤としては、金属粉、結晶性シリカ、グラファイト、酸化アルミナ、窒化アルミ、ボロンナイトライトなどが挙げられる。パン焼成型では、熱伝導性が０．１５〜０．４０Ｗ／ｍ・℃のシリコーンゴムを用いるのが好ましい。０．１５Ｗ／ｍ・℃より低いと熱伝導性が悪くパンに均一に熱が伝わりにくくなる。０．４０Ｗ／ｍ・℃よりむりやり高くすると、充填剤の配合量が大きくなりシリコーンゴム物性に悪影響を与え、使用している最中に型が破断したりする欠点がある。
【００１２】
また、シリコーンゴムの変形の抑制は、第２にはシリコーンゴムの伸びを抑えることによって達成できる。シリコーンゴムの伸びを抑える方法には、シリコーンゴムの架橋度を高める方法と繊維状充填剤を配合する方法がある。シリコーンゴムの架橋度を高める方法は、架橋度を高めると硬度も上がり且つ一般的に耐熱性が悪くなるため、パン焼成型には適さない。一方、繊維状充填剤を配合する方法はゴムの硬度を極端に上げずにシリコーンゴムの伸びを抑えることができ、耐熱性に影響を与えないので好ましく用いられる。繊維状充填剤としては耐熱性のよいもの、例えばアスベスト、ガラス繊維、フッ素系繊維、芳香族ポリアミド繊維、炭素繊維などが用いられる。これらの繊維状充填剤は、他の非繊維状充填剤と併用してもよい。繊維状充填剤を配合して破断時の伸びを１０〜１００％、特に１０〜５０％に低減させたシリコーンゴムが好ましい。伸びが１０％未満では物性殊に破壊時の強靱性が劣り好ましくなく、また１００％を超えるとパン焼成型の形状によっては充填時に変形しやすくなる。
【００１３】
また、パン焼成型は約２３０℃の高温で繰返し使用されるため、素材の耐熱性が要求されるが、シリコーンゴムはそれ自体が耐熱性を有するので、耐熱性の悪い処方をしたり、耐熱性を阻害する配合物を避ければ、従来の合成樹脂製パン焼成型より長期にわたって繰り返し使用できる。また、パン焼成型は、焼上がったパンが焼成型から円滑に離型することが大切であるが、シリコーンゴムはそれ自体が優れた離型性を有する。そのため、従来の金属製や合成樹脂製のパン焼成型を使用する場合のように、パン生地を充填する前に予め焼成型の内側に油を塗布したり離型紙を敷くなどしなくても型離れがよい。更に、パン焼成型を成形する前に、シリコーンゴムにシリコーンオイルや食用オイルを添加配合することによって更に離型性を向上させることができる。このシリコーンオイルや食用オイルは、シリコーンゴムの硬化に影響しないものを使用する。配合量はシリコーンゴム１００重量部に対し０〜１０重量部である。これら添加配合は特にパン焼成型の使い初めの離型に効果がある。
【００１４】
また、従来、パン焼成型にパン生地を充填するとき、充填が円滑に行えるよう、焼成型の底の適宜な個所に適宜数の空気抜け用の孔を穿っていた。しかし、この孔を設けると、焼成したパンの底面に孔の部分に相当して焼け焦げが生じ見た目が悪くなる。パン焼成型の火通りを良くして熱伝導性を高めるために、本発明の焼成型の底部に切れ目を入れてもよい。この切れ目は、十字条の切れ目、×状の切れ目或は錐など尖体の突き目などである。この切れ目を設けることによってパン生地への火通りを向上させることができ、また上記の空気抜けを良くすることができる。
【００１５】
実施例１
シリコーンコンパウンド（信越化学工業株式会社製シリコーンＫＥ−９８１）１００重量部に、Ｃ−８（２，５−ジメチル−２，５−ビス（ターシャリーブチルパーオキシ）ヘキサンを２５％含有）を２．０重量部加え、１７０℃、１０分の条件でプレス成形して舟型のパン焼成型を成形した。その後、２００℃、４時間の２次加硫を行ないパン焼成型を作成した。ＪＩＳ Ａ硬度８０、伸度１００％、５０％モジュラス５２ｋｇ／ｃｍ２、熱伝導率０．２５Ｗ／ｍ・℃の物性を有するパン焼成型が得られた。このパン焼成型にパン生地を入れ２３０℃、１０分焼成した。変形はなかった。離型も良好であった。
【００１６】
実施例２
シリコーンコンパウンド（信越化学工業株式会社製シリコーンＫＥ−９５１）１００重量部にＣ−８を２．０重量部加え、実施例１と同様にプレス成形し、２次加硫して、丸型と舟型のパン焼成型を作成した。ＪＩＳ Ａ硬度５２、伸度３００％、５０％モジュラス１５ｋｇ／ｃｍ２、熱伝導率０．１５Ｗ／ｍ・℃のパン焼成型が得られた。それぞれのパン焼成型にパン生地を入れ２３０℃、１０分焼成した。丸型の焼成型を使用した場合は、支障なく型通りのパンを焼成でき、離型も良好であった。また、舟型の焼成型を使用した場合は、パン生地を充填するとき焼成型が幅方向にやや伸びる傾向を示したが、所定形状のパンが出来た。
【００１７】
実施例３
シリコーンコンパウンド（信越化学工業株式会社製シリコーンＫＥ−８９０）１００重量部に、Ｃ−８を２．０重量部及び食用オイルを２．０重量部加え、１７０℃、１０分間プレス成形により長方体型に成形し、その後２００℃で４時間２次加硫してパン焼成型を作成した。この焼成型の底面に長さ５ｍｍの×状の切れ目を６か所ほぼ等間隔に入れた。この焼成型の物性は、ＪＩＳ Ａ硬度８７、伸度８０％、５０％モジュラス５２ｋｇ／ｃｍ２、熱伝導率０．３Ｗ／ｍ・℃であった。このパン焼成型にパン生地を入れ２３０℃、１０分焼成した。型通りのパンが得られた。容量の大きいパン生地でも火通りがよかった。離型も極めて良好であった。
【００１８】
実施例４
シリコーンコンパウンド（信越化学工業株式会社製シリコーンＫＥ−５７１）を２本ロールで練りながら、その１００重量部に対し平均長さ５ｍｍの炭素繊維を２０重量部添加し混練して所定のシリコーンゴム組成物を得た。このシリコーンゴム組成物１００重量部にＣ−８を２重量部添加し、１７０℃で１０分間プレス成形して舟型のパン焼成型を成形した。その後、２００℃、４時間の２次加硫を行ないパン焼成型を作成した。ＪＩＳ Ａ硬度７３、伸度４０％、熱伝導率０．２５Ｗ／ｍ・℃の物性を有するパン焼成型が得られた。このパン焼成型にパン生地を入れ２３０℃、１０分焼成した。変形がなく所定の形状のパンが得られ、離型も良好であった。
【００１９】
実施例５
ＫＥ−１９５０−７０（信越化学工業株式会社製の液状シリコーンゴム）のＡ、Ｂ２液を射出成形機で混合後、実施例１と同じ舟型の金属型に注入した。その状態で１５０℃で１分加熱した。成形したパン焼成型を取り出し、２００℃で４時間２次加硫した。ＪＩＳ Ａ硬度７０、伸度３５０％、５０％モジュラス１７ｋｇ／ｃｍ２、熱伝導率０．１８Ｗ／ｍ・℃の物性を有するパン焼成型が得られた。これにパン生地を入れて２３０℃で２０分焼いた。変形がなく、離型も良好であった。
【００２０】
【発明の効果】
本発明のパン焼成形は、シリコーンゴムでできており、耐久性に優れ、繰返し使用することが出来る。また、軽く扱い易い。更に、焼成型の内側に油を塗布したり離型紙を敷くなどしなくても型離れが良好である利点を有する。そして、本発明の焼成型を用いてパンを焼成すると、型と接した面に奇麗な焼色は付くが、焦げつくようなことはない。また、底面に切れ目をいれることによって火通りを良くすることができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a bread baking mold used for baking bread having a certain shape generally referred to as a confectionery bread or a side dish bread (cooking bread), for example, a bread such as a roll bread, a melon bread, a denrish pastry, and a coppe bread.
[0002]
[Prior art]
Bread having a predetermined shape, such as a sweet bun or a side dish bread, is manufactured by putting bread dough into a baking mold having a predetermined shape and baking it. A metal mold has been used for this baking mold for a long time. The metal mold is generally a metal plate processed into a predetermined shape. In using the metal mold, oil is applied to the inside of the baking mold, or release paper is spread to fill the bread dough. The baking mold filled with the dough is opened and baked at about 230 ° C. for about 30 minutes to produce bread. The sintering mold of this metal is costly to manufacture, has a problem that it is heavy and difficult to handle, and furthermore, there is a problem that the sintering mold is liable to be distorted due to a temperature change which repeatedly undergoes a sintering temperature and a normal temperature. Also, in the case of metal baking molds, bread scabs and the like stick to the baking molds during use, and it is necessary to wash the baked burns, and large bakery factories require the introduction of large-scale automatic cleaning equipment. There is a problem.
[0003]
In recent years, a baking type made of synthetic resin has been used. In order to make a bread baking mold from a synthetic resin, it can be molded by an injection molding machine, so that it can be easily and inexpensively manufactured. When using a baking mold made of a synthetic resin, oil is applied to the inside of the baking mold, or release paper is spread to fill the bread dough. The baking mold filled with the dough is opened and baked at about 230 ° C. for about 30 minutes to produce bread. Polyester resins such as crystalline polyethylene terephthalate resin having excellent heat resistance are used for the synthetic resin used for the baking type, but the resin becomes brittle with repeated use. And about 20 times of use, the firing mold is cracked, ragged, and fragile. The fragments may adhere to the baked bread, and if they come to the market, the reputation of the company and the value of the products are significantly impaired. Therefore, use of a synthetic resin bread baking type is hesitated. Further, when baking dough containing a large amount of sugar or eggs using a baking mold made of synthetic resin, there is a disadvantage that the dough after baking sticks to the mold and cannot be taken out smoothly.
[0004]
[Problems to be solved by the invention]
The present invention has been made in view of the above circumstances, has excellent durability, is light and easy to handle, and has good mold release without applying oil or laying release paper on the inside of the firing mold, It is another object of the present invention to provide a bread baked mold that can easily be separated from a bread dough containing a large amount of sugar and eggs.
[0005]
[Means for Solving the Problems]
The present invention is a bread baked mold characterized by being made of silicone rubber. The silicone rubber preferably has a JIS A hardness of 50 to 95 and a thermal conductivity of 0.15 to 0.40 W / m · ° C. The silicone rubber is preferably one whose elongation at break is reduced to 10 to 100% by the addition of a fibrous filler. The silicone rubber is preferably made of heat-curable silicone rubber or liquid silicone rubber for injection molding. It is preferable that the silicone rubber contains a silicone oil or an edible oil. In addition, a cut may be made at the bottom to improve the passage of fire or to allow air to escape.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
The silicone rubber used in the present invention is preferably composed of heat-curable silicone rubber (so-called hard rubber) or liquid silicone rubber for injection molding (thermosetting rubber for injection molding which is liquid at room temperature, so-called LIMS rubber). The heat-curable silicone rubber or the liquid silicone rubber for injection molding is obtained by blending various particulate or fibrous fillers with polydimethylsiloxane. These fillers include fumed silica, precipitated silica, quartz powder, diatomaceous earth, hollow glass, iron oxide, zinc oxide, titanium oxide, magnesium oxide, talc, aluminum silicate, alumina, calcium carbonate, carbon black, asbestos, Glass fiber or the like is used. Among them, fumed silica and precipitated silica having a large reinforcing effect are preferably used. Further, the hardness of the rubber is affected not only by the degree of cross-linking of the polymer but also by the amount of the filler, and the hardness can be further increased by increasing the amount of the filler. In the case of a rubber requiring a high rubber hardness as in the present invention, it is particularly desirable to use a precipitated silica, a quartz powder, a diatomaceous earth, etc., in which the amount of the filler can be increased, that is, easy to mix. In addition, a filler may be selected and blended to improve thermal conductivity as described below, to reduce elongation at break, and to improve heat resistance and flame retardancy.
[0007]
The heat-curable silicone rubber is cured by peroxide vulcanization and platinum addition vulcanization. As the heat-curable silicone rubber and the liquid silicone rubber for injection molding, commercially available ones can be used. As the heat-curable silicone rubber, for example, KE890-U, KE961-U, and KE971-U (all of which are silicone rubber compounds manufactured by Shin-Etsu Chemical Co., Ltd.) are used. The liquid silicone rubber for injection molding is obtained by curing vinyl group-containing polydimethylsiloxane and hydrogen group-containing siloxane using a transition metal compound, for example, platinum as a catalyst. Examples of the liquid silicone rubber for injection molding include KE1950-60, KE1950-70, KE1990-60, and KE1990-70 (all of which are brand names of silicone rubber manufactured by Shin-Etsu Chemical Co., Ltd.).
[0008]
In order to prepare a baked mold from the heat-curable silicone rubber, the silicone rubber compound is first kneaded with a roll mill, then a peroxide vulcanizing agent and a pigment are blended, and after mixing, the mixture is taken out of the roll mill. This mixture is formed by compression molding or injection molding into a pan-baked mold having a predetermined shape, and then vulcanized by heating. In order to prepare a baking mold from liquid silicone rubber for injection molding, generally, a vinyl group-containing polydimethylsiloxane containing a platinum catalyst (base material A) and a hydrogen group-containing siloxane (curing liquid B) are simultaneously injection-mixed, It is formed by molding into a baking mold having a predetermined shape and curing by heating. The bread baking mold made of silicone rubber is formed into an appropriate shape such as a rectangular shape, a boat shape, a round shape, a cylindrical shape, a donut shape, a star shape, and a triangle, according to the shape of the desired bread.
[0009]
Unlike the conventional polyester bread baking mold, the silicone rubber bread baking mold has rubber-like elasticity. However, it is important that the bread baking mold does not deform when filled with bread dough or at the time of bread baking. In addition, conventional baking molds made of polyester resin and the like were rigid, so they could prevent deformation even if they were thin.However, since baking molds made of silicone rubber were inferior in rigidity, it was necessary to increase the thickness of the mold. There is. As the thickness increases, the thermal conductivity deteriorates, and it becomes difficult to uniformly apply heat to the bread dough. Therefore, the thermal conductivity of the silicone rubber used is important. In addition, during bread baking, the bread baking mold is exposed to a high temperature of about 230 ° C., and is repeatedly exposed to a high temperature by repeated use, so that heat resistance is also important. Furthermore, it is required that the bread after baking can be smoothly released from the baking mold.
[0010]
Hardness, elongation, modulus and the like are involved in the difficulty of deformation of silicone rubber. The suppression of the deformation of the silicone rubber can be achieved primarily by increasing the hardness of the silicone rubber. The hardness of the silicone rubber is affected by the type of the raw silicone rubber, the type of the vulcanizing agent, the type of the additive, or the amount of these components, and can be increased by adjusting these. For the baking type made of silicone rubber, silicone rubber having a JIS A hardness of 50 to 95 is preferably used. Further, in the case of the bread baking type, the difficulty of deformation is affected by the shape of the bread baking type. For example, round, square (box-type), and donut-type bread baked molds are hardly deformed during filling, so that silicone rubber having a JIS A hardness of greater than 50 can be used, but silicone rubber having a JIS A hardness of less than 50 can be used. It's easy to do. On the other hand, for example, a rectangular or boat-type bread baked mold tends to be deformed in the width direction when the bread dough is filled. Therefore, it is preferable to use a silicone rubber having a JIS A hardness of more than 60 to suppress the deformation. Further, silicone rubber having a JIS A hardness of more than 95 has low elongation, low modulus, and is hardly deformed, but generally has a weak strength, and has a drawback that a baking type is easily chipped by repeated use. Although not particularly specified, the silicone rubber used preferably has an elongation at break of 300% or less and a 50% modulus for determining rubber elasticity of 20 kg / cm 2 or more.
[0011]
Further, in order not to deform the baking mold, there is a trade-off between the physical properties of the material silicone rubber and the shape of the baking mold, but the thickness of the silicone rubber is usually required to be 0.5 to 2 mm. However, since heat conductivity deteriorates when the thickness is increased, it is practically preferable to use silicone rubber having good heat conductivity. The thermal conductivity can be adjusted by the type and amount of the filler compounded in the silicone rubber. Fillers suitable for increasing thermal conductivity include metal powder, crystalline silica, graphite, alumina oxide, aluminum nitride, boron nitride, and the like. In the baking type, it is preferable to use a silicone rubber having a thermal conductivity of 0.15 to 0.40 W / m · ° C. If the temperature is lower than 0.15 W / m · ° C., the heat conductivity is poor, and it is difficult to uniformly transfer heat to the bread. If it is higher than 0.40 W / m · ° C., the compounding amount of the filler becomes large, adversely affecting the physical properties of the silicone rubber, and there is a disadvantage that the mold is broken during use.
[0012]
Secondly, the suppression of the deformation of the silicone rubber can be achieved by suppressing the elongation of the silicone rubber. Methods for suppressing elongation of the silicone rubber include a method of increasing the degree of crosslinking of the silicone rubber and a method of blending a fibrous filler. The method of increasing the degree of crosslinking of silicone rubber is not suitable for a bread baked type because increasing the degree of crosslinking increases the hardness and generally deteriorates the heat resistance. On the other hand, the method of blending the fibrous filler is preferably used because the elongation of the silicone rubber can be suppressed without extremely increasing the hardness of the rubber, and the heat resistance is not affected. As the fibrous filler, one having good heat resistance, for example, asbestos, glass fiber, fluorine-based fiber, aromatic polyamide fiber, carbon fiber and the like are used. These fibrous fillers may be used in combination with other non-fibrous fillers. Silicone rubber is preferred in which a fibrous filler is blended to reduce the elongation at break to 10 to 100%, particularly 10 to 50%. If the elongation is less than 10%, the physical properties, particularly the toughness at the time of fracture are inferior, and if it exceeds 100%, depending on the shape of the baking type, it tends to be deformed during filling.
[0013]
In addition, since the baking type is repeatedly used at a high temperature of about 230 ° C., heat resistance of the material is required. However, since silicone rubber itself has heat resistance, it is not possible to formulate with poor heat resistance, If a compound that inhibits the properties is avoided, it can be used repeatedly over a longer period than a conventional synthetic resin bread baking mold. It is important that the baked bread be released smoothly from the baked bread, but the silicone rubber itself has excellent release properties. Therefore, as in the case of using a conventional baking mold made of metal or synthetic resin, the mold can be separated without applying oil or laying release paper in advance on the inside of the baking mold before filling the dough. Is good. Further, the mold releasability can be further improved by adding and blending a silicone oil or an edible oil to the silicone rubber before molding the bread baking mold. As the silicone oil and the edible oil, those that do not affect the curing of the silicone rubber are used. The compounding amount is 0 to 10 parts by weight based on 100 parts by weight of the silicone rubber. These additives are particularly effective in releasing the bread baking mold at the beginning of use.
[0014]
Also, conventionally, when filling a bread dough into a bread baking mold, an appropriate number of air vent holes are formed at appropriate locations on the bottom of the baking mold so that the dough can be smoothly filled. However, when this hole is provided, the bottom of the baked bread is scorched at the portion corresponding to the hole, resulting in a poor appearance. A cut may be made in the bottom of the baking mold of the present invention in order to improve the heat conductivity of the baking mold and improve the heat conductivity. This cut is a cross cut, an X-shaped cut or a pointed apex such as a cone. By providing the cuts, it is possible to improve the passage of the dough to the fire and to improve the above-mentioned air leakage.
[0015]
Example 1
1. C-8 (containing 25% of 2,5-dimethyl-2,5-bis (tert-butylperoxy) hexane) in 100 parts by weight of a silicone compound (Silicone KE-981 manufactured by Shin-Etsu Chemical Co., Ltd.) 0 parts by weight were added and press-molded at 170 ° C. for 10 minutes to form a boat-shaped bread baked mold. Thereafter, secondary vulcanization was performed at 200 ° C. for 4 hours to prepare a bread baking mold. A baking mold having physical properties of JIS A hardness of 80, elongation of 100%, 50% modulus of 52 kg / cm 2 and thermal conductivity of 0.25 W / m · ° C. was obtained. The dough was put in this bread baking mold and baked at 230 ° C. for 10 minutes. There was no deformation. The release was also good.
[0016]
Example 2
2.0 parts by weight of C-8 was added to 100 parts by weight of a silicone compound (Silicone KE-951 manufactured by Shin-Etsu Chemical Co., Ltd.), press-molded in the same manner as in Example 1, and subjected to secondary vulcanization to obtain a round mold and a boat. A pan baking mold was prepared. A bread baking mold having a JIS A hardness of 52, an elongation of 300%, a 50% modulus of 15 kg / cm 2 , and a thermal conductivity of 0.15 W / m · ° C. was obtained. The dough was put into each bread baking mold and baked at 230 ° C. for 10 minutes. When a round-shaped baking mold was used, the bread was baked according to the mold without any trouble, and the release was good. When a boat-type baking mold was used, the baking mold tended to slightly expand in the width direction when filling the bread dough, but bread having a predetermined shape was obtained.
[0017]
Example 3
To 100 parts by weight of a silicone compound (Silicone KE-890, manufactured by Shin-Etsu Chemical Co., Ltd.), 2.0 parts by weight of C-8 and 2.0 parts by weight of edible oil were added, and a rectangular solid was formed by press molding at 170 ° C. for 10 minutes. Then, secondary vulcanization was performed at 200 ° C. for 4 hours to prepare a bread baking mold. X-shaped cuts having a length of 5 mm were formed at substantially equal intervals at six places on the bottom surface of the firing mold. Physical properties of the fired mold were JIS A hardness 87, elongation 80%, 50% modulus 52 kg / cm 2 , and thermal conductivity 0.3 W / m · ° C. The dough was put in this bread baking mold and baked at 230 ° C. for 10 minutes. Bread as usual was obtained. Even the bread dough with a large capacity was good on fire. The release was also very good.
[0018]
Example 4
While kneading a silicone compound (Silicone KE-571 manufactured by Shin-Etsu Chemical Co., Ltd.) with two rolls, 20 parts by weight of carbon fiber having an average length of 5 mm was added to 100 parts by weight and kneaded to obtain a predetermined silicone rubber composition. Got. 2 parts by weight of C-8 was added to 100 parts by weight of this silicone rubber composition, and press-molded at 170 ° C. for 10 minutes to form a boat-shaped bread baked mold. Thereafter, secondary vulcanization was performed at 200 ° C. for 4 hours to prepare a bread baking mold. A bread baked mold having JIS A hardness of 73, elongation of 40%, and thermal conductivity of 0.25 W / m · ° C. was obtained. The dough was put in this bread baking mold and baked at 230 ° C. for 10 minutes. A bread having a predetermined shape without deformation was obtained, and the release was good.
[0019]
Example 5
A and B2 liquids of KE-1950-70 (liquid silicone rubber manufactured by Shin-Etsu Chemical Co., Ltd.) were mixed by an injection molding machine and then injected into the same boat-shaped metal mold as in Example 1. In this state, heating was performed at 150 ° C. for 1 minute. The molded bread baking mold was taken out and subjected to secondary vulcanization at 200 ° C. for 4 hours. A bread baked mold having physical properties of JIS A hardness 70, elongation 350%, 50% modulus 17 kg / cm 2 , and thermal conductivity 0.18 W / m · ° C. was obtained. The dough was put in this and baked at 230 ° C. for 20 minutes. There was no deformation and the release was good.
[0020]
【The invention's effect】
The bread baked form of the present invention is made of silicone rubber, has excellent durability, and can be used repeatedly. Also, it is light and easy to handle. Furthermore, there is an advantage that the mold release is good without applying oil or releasing paper to the inside of the firing mold. When the bread is baked using the baking mold of the present invention, the surface in contact with the mold has a beautiful baking color but does not burn. In addition, by making a cut in the bottom surface, fire can be improved.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003036265A JP2004242591A (en) | 2003-02-14 | 2003-02-14 | Bread baking mold |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003036265A JP2004242591A (en) | 2003-02-14 | 2003-02-14 | Bread baking mold |
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|---|---|
| JP2004242591A true JP2004242591A (en) | 2004-09-02 |
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|---|---|---|---|
| JP2003036265A Pending JP2004242591A (en) | 2003-02-14 | 2003-02-14 | Bread baking mold |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007050252A (en) * | 2005-08-19 | 2007-03-01 | Sar Holdings Internatl Ltd | Silastic colander |
| FR2907638A1 (en) * | 2006-10-30 | 2008-05-02 | Jacquet Panification | Product e.g. batch bread, producing method for e.g. industrial baker's shop, involves baking pastry in pan using microwave unit, scaling baked product from pan walls using pressurized gas stream, and removing product from pan |
| JP2009119128A (en) * | 2007-11-16 | 2009-06-04 | Toyo Aluminum Ekco Products Kk | Cooking sheet |
| JP2018188162A (en) * | 2017-04-28 | 2018-11-29 | 大塚包装工業株式会社 | Food container and its manufacturing method |
| CN114081046A (en) * | 2021-10-20 | 2022-02-25 | 黑龙江农业经济职业学院 | Non-contact type non-scalding mold for cake baking and using method |
| KR20220027816A (en) * | 2019-06-28 | 2022-03-08 | 미쓰비시 마테리알 가부시키가이샤 | Rubber molded body and battery pack |
-
2003
- 2003-02-14 JP JP2003036265A patent/JP2004242591A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007050252A (en) * | 2005-08-19 | 2007-03-01 | Sar Holdings Internatl Ltd | Silastic colander |
| FR2907638A1 (en) * | 2006-10-30 | 2008-05-02 | Jacquet Panification | Product e.g. batch bread, producing method for e.g. industrial baker's shop, involves baking pastry in pan using microwave unit, scaling baked product from pan walls using pressurized gas stream, and removing product from pan |
| WO2008052983A3 (en) * | 2006-10-30 | 2008-06-26 | Jacquet Panification | Method of producing bakery products, such as sandwich loaves, and baked products thus obtained |
| US9648883B2 (en) | 2006-10-30 | 2017-05-16 | Jacquet Panification | Method of producing bakery products, such as batch breads, and baked products thus obtained |
| JP2009119128A (en) * | 2007-11-16 | 2009-06-04 | Toyo Aluminum Ekco Products Kk | Cooking sheet |
| JP2018188162A (en) * | 2017-04-28 | 2018-11-29 | 大塚包装工業株式会社 | Food container and its manufacturing method |
| JP7009077B2 (en) | 2017-04-28 | 2022-01-25 | 大塚包装工業株式会社 | Food trays and their manufacturing methods |
| KR20220027816A (en) * | 2019-06-28 | 2022-03-08 | 미쓰비시 마테리알 가부시키가이샤 | Rubber molded body and battery pack |
| EP3993084A4 (en) * | 2019-06-28 | 2024-01-10 | Mitsubishi Materials Corporation | Rubber molded body and battery pack |
| KR102898169B1 (en) | 2019-06-28 | 2025-12-09 | 미쓰비시 마테리알 가부시키가이샤 | Rubber molded body and battery pack |
| CN114081046A (en) * | 2021-10-20 | 2022-02-25 | 黑龙江农业经济职业学院 | Non-contact type non-scalding mold for cake baking and using method |
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