JP2009050207A - Container for baking, having function for preventing cake or bread from sinking-in - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a container for baking, having a function for preventing a sinking-in phenomenon of a cake or breads (a sinking-in phenomenon of the center caused when a dough swollen at the baking shrinks after the baking) especially without depending on a mixture for preventing the sinking-in and without using an approach of inverting the dough after the baking. <P>SOLUTION: The container for baking, allowing the dough for the cake or the bread to be inserted is constituted of a plurality of side wall-forming parts and a bottom part 4 regulated so that the neighboring side wall-forming parts may partially be overlapped. The dough is swollen at the baking, and shrinks after the baking with cooling. The overlapped areas in the side wall-forming parts are changed so as to follow the series of the swelling and the shrinkage. As a result, the side wall-forming parts changes so as to be narrowed upward at the cooling. By the change, the sinking-in phenomenon can be prevented. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a baking container having a function of making it difficult for a cake or bread to swell when baking and to cool down to room temperature so that the vicinity of the center does not easily squeeze (generally referred to as a pot dropping phenomenon).

Cakes or breads in which the baked dough expands during baking shrinks the dough as it returns to room temperature, and a so-called pot dropping phenomenon occurs in which the thickness near the center of the cake or bread is significantly reduced. Since this pot dropping phenomenon has an unfavorable influence on the appearance, attempts have been made to reduce the pot dropping phenomenon. For example, it has been proposed to add a mixture agent that can prevent the pot from falling into the cake dough before baking (see Patent Document 1). On the other hand, the idea of inverting the top and bottom of cakes and breads immediately after roasting and cooling in the opposite direction has been proposed (see Patent Document 2).
JP 2001-57842 A Japanese Unexamined Patent Publication No. 2004-267038

  Patent Document 1 proposes a method for obtaining a cake or bread in which a pot dropping can be suppressed by putting a mixture capable of preventing the pot dropping into a cake or bread dough and then baking the dough. However, it is clearly preferable that the pot drop is eliminated without relying on the mixture. It is considered that consumers prefer not to use a mixture because the consumers are more health-conscious and there is a concern that the taste may change depending on the mixture. Next, as a method not using a mixed agent, the above-mentioned Patent Document 2 can be mentioned. In this patent document 2, the method of inverting the top and bottom and naturally cooling after baking a cake or bread is disclosed. This method of reversing the top and bottom eliminates the hook drop to the top side. However, because the top and bottom are reversed, there is still a problem that the bottom of the pot may be dropped, and the work of turning the top and bottom is added to the cake and bread making process. There arises a problem that an increase in defective products occurs. It is an object of the present invention to provide a baking container having a function of preventing the cake or bread from dropping off the above-described problems.

A baking container having a function of preventing the dropping of a cake or bread according to the present invention,
A baking container for baking a cake or bread made of a side wall and a bottom part and baking it as it is. The side walls partially overlap each other, and the overlapping area increases according to the force of dough shrinkage after baking. The side wall forming portion is configured so as to be capable of receiving the fabric extending from the lower edge portion of the side wall forming portion.

  Furthermore, in the baking container having the function of preventing the cake or bread from dropping off according to the present invention, a cylindrical body having a depth and an outer diameter into which the entire baking container can be accommodated and configured to accommodate the baking container is provided. It is characterized by having.

  Furthermore, in the baking container provided with the function of preventing the dropping of the cake or bread according to the present invention, the side wall forming portions are overlapped in a certain direction over the entire circumference.

  A baking container having a function of preventing cake or bread from dropping off according to the present invention is composed of a plurality of side wall forming portions and a bottom portion, and adjacent side wall forming portions are configured to partially overlap each other. Even if bread dough is put in, it has a shape as a container so that it does not leak out. By the way, at the time of baking, the dough swells and shrinks with cooling after baking. The overlapping portion in the side wall forming portion can change and follow the series of expansion and contraction. In particular, due to shrinkage during cooling, the overlapping area between adjacent side wall forming portions increases. This phenomenon means that, when viewed from the whole container, the circumference of the outer periphery formed continuously by the side wall is shortened. On the other hand, since the size of the bottom portion is not fixed, the bottom portion changes in a direction of squeezing upward during cooling. This change can cancel the pot dropping phenomenon that the center is recessed when the dough swelled during baking shrinks after baking, and the pot dropping phenomenon can be suppressed. In addition, it is not necessary to invert the top and bottom after baking as in the prior art, or it is not necessary to add a mixture agent that is considered not to fall into the dough into the dough, and the pot dropping phenomenon can be suppressed.

  Furthermore, in the baking container provided with the function of preventing the dropping of the cake or bread according to the present invention, a cylindrical body (for example, a metal cylinder) having a depth and an outer diameter into which the entire baking container can enter. Is added, and the firing container is placed in the metal tube and fired. When baking is started in such a state, the cylindrical body acts to make it difficult for the radiant heat to reach the adjacent dough, and the influence of the adjacent dough becomes small due to the influence. In addition, since the center of the cylindrical body is open, sufficient radiant heat reaches the fabric near the center without being affected by the cylindrical body. As a result, it is easy to receive a sufficient amount of heat compared to the outer periphery. Therefore, generally, there has been a tendency for baking to become stronger toward the outer periphery, but this point is corrected and heat is evenly distributed. The fact that this baking is not biased works favorably for the purpose of suppressing the hook dropping of the present invention. That is, when the dough that swells after baking shrinks, in the present invention, the side wall forming portion provided on the outer periphery acts so as to incline toward the inner peripheral direction, but the outer peripheral portion has less baking than conventional. As a result, the inclination is likely to occur. That is, the overlapping area between the side wall forming portions is likely to increase. As a result, it is possible to better follow the physical phenomenon of pulling in the outer peripheral side fabric when the fabric shrinks, and the pot dropping phenomenon can be further suppressed.

  Furthermore, in the baking container provided with the function of preventing the cake or bread from dropping into the pot according to the present invention, the side wall forming portion is overlapped in a certain direction over the entire circumference. By folding all the side wall forming portions in a fixed direction, it is possible to avoid the three adjacent side wall forming portions from overlapping each other to form a three-layer state. Therefore, it is not necessary to perform the chamfering process on the tip portion of the side wall forming part, that is, the three side wall forming parts do not overlap without performing the chamfering process. Accordingly, there is no need to worry about unevenness that occurs in the side portion of the cake or bread that occurs in the three layers.

  An embodiment of the present invention will be described below with reference to the accompanying drawings. FIG. 1 is a development view of a paper cake mold that constitutes a baking container having a function of preventing the cake or bread of the present invention from being dropped. In the figure, 1 is the entire paper cake mold, 2 is a side wall forming portion, 3 is a slit, 4 is a bottom portion, 5 is a chamfering treatment, and 6 is a bridge that forms a perforation that can be separated with an appropriate force. The part 7 is a dotted line used as a mark when forming the side wall formation from the circular sheet into a valley fold.

  The paper cake mold 1 is made by processing from a single sheet. This sheet is made of paper, for example, a thick cooking sheet. The sheet is cut into a circle, and slits 3 are cut in all directions from the center of the circle. Moreover, the bridge part 6 which forms a perforation is provided in the position of a half diameter with respect to the circular diameter, and the bridge part is not provided in the slit of this outer periphery side from this bridge part 6. FIG. Accordingly, the side wall forming portion 7 formed outward from the end portion 6 is formed in a separated state in the circumferential direction. By the way, tip portions 5 a to 5 p are formed on the outer peripheral side of the side wall forming portion 7. In the first embodiment, the tip portions 5a, 5d, 5e, 5h, 5i, 5l, 5m, and 5p are chamfered, and the remaining tip portions 5b, 5c, 5f, 5g, 5j, 5k, 5n, and 5o are processed. Is left without chamfering. As described above, when the chamfering process is performed and the side wall forming portion for one round is folded in an irregular direction (this direction means either clockwise or counterclockwise), unevenness is generated. It was empirically found that there was nothing. The occurrence of the unevenness means that the tip portions of the side wall forming portions existing every other overlap, the sheet overlaps with a total of 3 layers, and the unevenness occurs on the fabric existing on the back side of the 3 layer portion. That is. In order to completely prevent the occurrence of unevenness, the chamfering process 5 is also performed for all unprocessed tip portions 5b, 5c, 5f, 5g, 5j, 5k, 5n and 5o, or the overlapping direction is made constant. Can be selected.

  In the paper cake mold 1 configured as described above, the side wall forming part 2 formed radially in eight directions is bent 90 degrees along the dotted line 7 by valley folding. The side wall forming part 2 forms the side wall in a state perpendicular to the bottom part 5. Further, when all the side wall forming portions 2 are bent in the same manner, the adjacent side wall forming portions 2 are overlapped with each other, and the side wall portions of the entire circumference rise without gaps. Thus, a cylindrical side wall forming portion 2 having a circular bottom portion 5 is completed, and a container that does not leak from the gap even when cake or bread dough is put in is completed. The dough is put in a completed container and fired as it is, and the sponge part of the cake or bread or the cheesecake body is fired. FIG. 2 is a perspective view showing a state where the side wall forming portion of the paper cake mold 1 shown in FIG. In the figure, among the eight side wall forming portions, one side wall forming portion 2α selected at random is bent upward at a right angle, and the side wall forming portion 2γ adjacent to the side wall forming portion 2α counterclockwise is about 60 degrees above. Further, the side wall forming portion 2δ adjacent to the side wall forming portion 2γ in the counterclockwise direction is bent upward by about 55 degrees. In this way, the side wall forming portion of the entire circumference is folded to one side by bending in order counterclockwise (or clockwise). FIG. 2 illustrates the bending angles of 90 degrees, 60 degrees, and 55 degrees for the purpose of explaining the process. Eventually, as shown in FIG. 3, the bending angles of all the side wall forming portions are close to a right angle. Bend like so. Further, the rising side wall forming part is folded while being rounded so as to be entirely cylindrical. Thus, a paper cake mold, which is a baking container for suppressing the pot dropping phenomenon of Example 1, is completed. As shown in FIG. 3, the side wall forming portions 2a and 2b are partially overlapped to serve as a container for storing the dough. Further, the overlapping area of the overlapping portions 2c is freely changed according to the bending angle of the side wall forming portion. Further, as described above, since the side wall forming portion is curved in a cylindrical shape as a whole, the mating area of the overlapping portion 2c can be freely increased or decreased even after the dough is baked. That is, the side wall forming portions 2a and 2b can slide even after the dough is fired.

  Next, for example, cheesecake dough is put into the completed paper cake mold. For example, the dough is placed up to an intermediate position in the height of the side wall forming portion 2 and baked in an oven as it is. When the firing is completed, it is left to stand in a normal temperature atmosphere to be naturally cooled. Since the upper side of the dough is free space during baking, it fully swells and shrinks after baking. During this contraction, the side wall forming portion is pulled toward the center. As a result, as shown in FIG. It is slidable so that the mutual overlapping area 2c formed by the side wall forming part 2 can be changed, so that the side wall forming part inclines toward the center during the contraction, and the area of the overlapping part 2c increases. However, the storage volume of the paper cake mold 1 is reduced. By such a mechanism, the volume equivalent to the squeezed volume of the cheesecake during cooling after baking can be offset by the deformation of the side wall forming part, and as a result, the offset equivalent to the volume scheduled to be lowered by the pot dropping phenomenon is obtained. The pot drop is completely eliminated. In addition, the offset may not be sufficient, but the amount of dent due to the hook dropping is suppressed, and the amount of dent due to the hook dropping is reduced by applying the configuration of the present invention. In Example 1, the chamfering process 5 was performed on the tip portion 5a of the side wall forming portion 2. By performing the chamfering process 5, it is avoided that the three side wall forming portions overlap and become a three-layer state.

  The cheesecake baked according to the present invention is packaged in a form that is easy to store and transport, so that the appearance beauty of the present invention in which the pot dropping is suppressed can be maintained and delivered to consumers. Example 2 shows how packaging has been completed to maintain the characteristics of the present invention. Embodiment 2 will be described below with reference to the accompanying drawings.

  FIG. 5 is an assembly diagram of the second embodiment, which is seen obliquely from above. FIG. 6 is a perspective view of the same assembly drawing as FIG. 5 drawn from obliquely below. In both drawings, 10 is a base made of transparent plastic, 11 is a disk-shaped cardboard, 12 is a paper cake mold, 13 is the contents of a baked cheesecake, 14 is a cover made of transparent plastic, and 15 is a cake. This is a functional label that can cleanly hold the Teggs thread 16 prepared for cutting and obtain three surfaces that can be explained.

The base portion 10 has an inner diameter dimension that is substantially the same size as the bottom portion of the paper cake mold 12, and has a groove portion 10a into which the lower end portion of the cover portion 14 is inserted. The disk-shaped cardboard 11 has an inner diameter dimension that is approximately the same size as the bottom of the paper cake mold 12 and has an outer dimension that fits into the base portion 10. Further, in order to have an appropriate height and strength for cutting the cake on the base portion 10, an appropriate thickness is required. The paper cake mold 12 is substantially the same as that of the first embodiment, and the difference is that the cutting process of the tip portion of the side wall forming portion is different. That is, in FIG. 1, the tip portions cut in Example 2 are 5a, 5c, 5e, 5g, 5i, 5k, 5m, and 5o. These cut end portions are in a state where the tip end portion side that is first in the clockwise direction when viewed from the top of the paper cake mold 12 is cut, and the state where the cut is completed is like the fan blades. Are regularly arranged in one direction. The above is the paper cake mold 12 used in the second embodiment, and the functions that can prevent the pot from falling off are the same. Then, the cheesecake contents 13 baked in the paper cake mold 12 are cooled while suppressing the dropping of the kettle as in the first embodiment. The paper cake mold 12 containing the baked cheesecake contents 13 is placed on the disk-shaped cardboard 11, and then the cover is formed so that the shape of the side wall forming portion of the paper cake mold 12 does not collapse. Cover part 14. Further, the lower end portion of the cover portion 14 is fixed while being inserted into the groove portion 10a of the base portion 10. Further, with the cover part 14 fixed, the upper end of the paper cake mold 12 is placed in contact with the inner wall of the upper surface of the cover part 14, and the upper surface 13a of the cheesecake contents 13 and the upper surface of the cover part 14 The cover 14 covers the inner wall 14b so that an appropriate distance is maintained. Finally, a functional label 15 is attached to the upper surface of the cover portion 14. The functional label 15 is composed of a lower circular paper 15a and an upper circular paper 15b, and the lower circular paper 15a and the upper circular paper 15b are continuous with a hinge 15f. A slit 15d for holding the Tegs yarn 16 is provided near the hinge side of the lower circular paper 15a, and an adhesive tape 15c is affixed to the back surface of the lower circular paper 15a far from the hinge, and this adhesive tape 15c The lower circular paper 15a is adhered to the upper surface of the cover portion 14 through the cover.
On the other hand, a hook portion 15e formed by extending from the upper circular paper 15b is provided at the end of the upper circular paper 15b far from the hinge, and the tip of the hook 15e is bent into a U shape. Then, the lower circular paper 15a and the upper circular paper 15b are closed when the leading end engages with the right end of the lower circular paper 15a.

  As described above, the details of each part have been described with reference to FIGS. 5 and 6 in which each component is drawn separately. FIG. 7 shows a state in which these parts are combined and completed. In addition, since the cover part 14 is a transparent body, the line of the paper cake type | molds 12 incorporated in the cover part 14 can be seen. The outline of the paper cake mold 12 is represented by a dotted line on the drawing. FIG. 8 is an end view cut along the support line A-A ′ of FIG. 7 and showing only the cut portion. In the figure, a functional label 15 is attached at the top. The functional label 15 has already been described in detail, but the hook portion needs to be described with reference to FIG. The hook portion 15e and the lower circular paper 15a are engaged, and an adhesive tape 15c is attached adjacent to the engagement position. That is, the thickness of this adhesive tape 15c creates a slight gap at the lower right end of the lower circular paper 15a, and the engagement is firmly determined by inserting the hook portion 15e into the gap (see the partially enlarged view of FIG. 8). Details). When the upper circular paper 15b of the functional label 15 is pulled up by hand, the lower circular paper 15a is opened from the hook portion 15e that joins the lower circular paper 15a and opens upward (see FIG. 5). Thus, when the lower circular paper 15a and the upper circular latch 15b closed in FIG. 8 are opened as seen in FIG. 5, the Teggs thread 16 appears between the lower circular paper 15a and the upper circular paper 15b. . This Tegs yarn is attached as a substitute for a knife. As a method of use, hold both ends of the Tegs yarn with both hands and press it against the cake you want to cut while maintaining tension (for example, the sponge part or the cheesecake body part), then release one hand and place the Tegs towards the other hand. Cutting is completed by pulling. Further, the center of the top surface of the cover portion 14 forms a concave portion 14a that is lowered in a circular shape, and the functional label 15 is disposed in the concave portion 14a. As a result, the upper surface of the cover portion 14 has a substantially flat shape. The flat top surface is suitable for product stacking and storage. On the other hand, the upper end 12a of the paper cake mold 12 is in contact with the top surface 14b (the upper surface inside) of the cover portion 14. Further, the amount of the contents is determined so that a gap is formed between the upper surface 13a of the cheesecake contents 13 and the top surface 14b. Also, since the paper cake mold 12 and the cheesecake contents 13 are put in a baked state, the inner wall surface of the paper cake mold 12 and the cheesecake contents 13 are in close contact with each other and there is substantially no gap There is no integration. Therefore, even if the container packaged in this way is put upside down by mistake, the upper ends 12a of the eight places of the paper cake mold 12 hold the entire cheesecake contents 13, so that the top surface 13a and the top surface 14b Does not touch. Therefore, even if this finished product is temporarily placed upside down, the shape of the contents of the cheesecake does not collapse.

  At the time of opening, it is placed with the side where the functional label 15 can be seen facing up. Then, the cover portion 14 is removed and an open state is established. In this opened state, the cheesecake contents 13 are in a state of being placed on the base portion 10 and the disk-shaped cardboard 11. If the arbitrary front-end | tip of the side wall formation part 2 is moved and opened in an outer peripheral direction in this state, it will be in the state which the side wall of the cheesecake content 13 can be seen. All the side wall forming parts 2 are opened by following this operation in a certain direction. Next, the slits 3 of the opened side wall forming portion can be equally divided into eight as marks. As described above, this product has the gut 16 incorporated in the functional label 15, so that the teg 16 is taken out and the gut 16 is lifted in a tensioned state with the cut of the side wall forming portion 2 as a mark. 4 times to make a beautiful 8 piece cheesecake. In addition, when cut with a knife, the cut surface of the cheesecake is glossy. On the other hand, when cut by the Tegus 16, the cut surface is finished in a matte feeling. When the division of the cheesecake contents 13 along the slits 3 is completed in this way, when the divided cheesecake contents 13 are pulled apart with the paper cake mold 12 still attached to the bottom surface, they are provided between the slits. Moreover, the bridge portion 6 forming the perforation can be easily torn because it is softened by moisture from the cheesecake, and the dividing operation into eight equal parts can be completed relatively easily. In addition, since these division | segmentation operations can be performed with the front-end | tip of a side wall formation part, it is hygienic.

  In Examples 1 and 2 described above, a paper cake mold constituting the baking container can be made using a cooking sheet as desired. There are various thicknesses of this cooking sheet. For example, when a thin sheet is used, it is preferable to use a cylindrical body in combination. This cylindrical body (for example, a gold cylinder can be used) is prepared, a paper cake mold is inscribed along the inner wall, and then the dough is put and fired. In the process of returning to normal temperature after firing, as described in Example 1 or 2, the side wall forming portion 2 that forms the outer peripheral wall surface of the paper cake mold moves toward the inner periphery as the contents shrink. . During this movement, the inner wall of the metal cylinder forming the cylindrical body is separated from the paper cake mold made of the cooking sheet, and the paper cake mold can be freely changed in the shrinking direction. Or, as in 2, it becomes possible to suppress the decrease in the hook drop. In particular, when the baking container is composed of a combination of a paper cake mold and a metal cylinder with a depth sufficient for the entire paper cake mold, the radiant heat of the oven is strong in the center and the outer periphery adjacent to the metal cylinder The part is hidden behind the gold tube and comes in a little compared with the vicinity of the center. As a result, the decrease in the pot drop is further reduced. As a result of, for example, baking cheesecake in this baking container, a finish having a substantially flat upper surface can be obtained. Further, since the paper cake mold contracts to prevent the pot from falling off, the paper cake mold can be easily taken out from the metal tube, and can be put into a case similar to that of the second embodiment to obtain a product. As shown in the assembly perspective view of FIG. 9, the metal cylinder is a container of a type in which the bottom 17 can be separated and the bottom 17 forms the bottom of a cylindrical metal cylinder 18 (a container generally called a bottom mold). ) Can be used. In addition, although the gold cylinder was illustrated as an example of the said cylindrical body, a silicon raw material, a cardboard, etc. can be utilized.

  In the first embodiment described above, the chamfering process 5 is performed on at least one tip portion 5a among the three consecutive side wall forming portions, but the chamfering processing 5 is performed on all the tip portions 5a. If the direction of the folds of the side wall forming portion can be aligned, the concern that the side wall forming portion overlaps the three layers can be eliminated without performing the chamfering process 5 as shown in the second embodiment.

  In the first and second embodiments described above, circular paper is divided and created so that eight side wall forming portions can be formed. As a result, a 1-hole cake is convenient for subdividing into 8 equal parts. However, it is not always necessary to divide the side wall forming portion in eight directions, and the side wall forming portion can be divided into a desired number according to the size of the cake or bread after baking.

FIG. 1 is a development view of a paper cake mold that constitutes a baking container having a function of preventing the cake or bread of the present invention from being dropped. FIG. 2 is a perspective view showing a state where the side wall forming portion of the paper cake mold 1 shown in FIG. FIG. 3 is a perspective view showing a state in which the side wall forming portion is folded and completed so that the paper cake mold shown in FIG. 1 or 2 can be used as a container. FIG. 4 shows the paper cake mold in a state where the dough is put into the paper cake mold completed in FIG. 3 and baked, and then cooled for a certain period of time. In FIG. 4, the baked dough is omitted. Yes. FIG. 5 is an assembly drawing of the finished product, and a viewpoint is provided obliquely above. FIG. 6 is an assembly drawing of the same finished product as FIG. 5, and a viewpoint is provided obliquely below. FIG. 7 is a perspective view showing a state in which the components shown in FIGS. 5 and 6 are assembled, and the outer cover portion is transparent and the inner side is also visible. FIG. 8 is an end view cut along the support line A-A ′ of FIG. 7 and showing only the cut portion. FIG. 9 is an assembly view showing a state where a metal tube forming a cylindrical body, a bottom portion of the metal tube, and a paper cake mold to be inserted into the metal tube are separated from each other. Half is an assembly drawing drawn diagonally from below.

Explanation of symbols

1: Paper cake mold 2: Side wall forming part 3: Slit 4: Bottom part
5a: Tip part 5: Chamfering process 6: Bridge part 7: Dotted line used as a mark when the side wall formation is folded

Claims (3)

  A baking container for baking a cake or bread made of a side wall and a bottom part and baking it as it is. The side walls partially overlap each other, and the overlapping area increases according to the force of dough shrinkage after baking. A baking container having a function of preventing a cake or bread from dropping into a pot, characterized in that the container is formed by a side wall forming part that can be made and the side part extends from the lower edge part of the side wall forming part to receive the dough. .   It has a cylindrical body that has a depth and an outer diameter that can accommodate the entire baking container and that accommodates the baking container. A firing container provided.   3. A baking container having a function of preventing cake or bread from dropping off according to claim 1 or 2, wherein the side wall forming portions overlap each other in a certain direction over the entire circumference.

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