JP2016015889A - Round-bottomed pan - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a round-bottomed pan in which heat conduction to bread dough becomes uniform.SOLUTION: A round-bottomed pan includes two or more pan bodies 10 disposed at regular intervals in the horizontal direction and a supporting leg 12 for supporting the two or more pan bodies 10 downward more than right-left side walls 2, 2. The pan bodies 10 are configured such that the right-left side walls 2, 2 rise up from left and right upper edges of bottoms 1 of semi-circular cross sections extending in the longitudinal direction, and front-rear edge faces 3, 3 are provided in the bottom 1 and at both ends of the left-and right-side walls 2, 2. The supporting leg 12 has left and right outer plates 14, 14 bridged between left-and right-side ends of front and rear outer plates 13, 13. Bar materials 15 are bridged facing the horizontal direction between the left side edges of notches 13a formed in the front and rear outer plates 13, 13 and between the right side edges thereof. The bar materials 15 are disposed at intervals the 1 to the bottoms 1 between the bottoms 1 of adjacent pan bodies 10.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a round bottom bread mold used in a baking process of bread making.

  Conventionally, as a bread-making method, a method is known in which bread dough is put into a metal bread mold and the bread mold is passed through a baking furnace (oven) to bake the bread dough. The bread mold used in this bread making method is usually a square bottom, and the bottom surface, the left and right side surfaces, and the five end surface portions are formed into a flat surface.

  In bread making using a square-bottom bread mold, the bread dough is fermented into a mountain shape with the top of the square-bottom bread shape open, and then baked into a mountain-shaped bread (British bread) and a square-bottom bread mold. Square bread (Pullman bread) that ferments and bakes bread dough in a covered state is widely adopted.

  The bread dough in the square-bottomed bread mold is uneven in gravity acting on the bottom, so the bubbles in the inner phase of the bread (crumb) are uneven, and the bottom of the bread is crushed in the cooling step after baking. There was a problem that so-called hip folding (caving) occurred.

  In addition, the bread dough in the square-bottomed bread mold has a problem that the tissue density of the bottom portion is increased, bubbles are reduced, and the bread crust (crust) after baking is hard and thick.

  Therefore, in order to solve the above-mentioned problem, the upper edge is formed in a rectangular shape and has a bowl-like shape with an open top, and a laterally semi-circular bottom portion (curved portion) and a side wall portion rising from both sides of the bottom portion ( A pan-type body (inner surface part) provided with a rising part), a fall-preventing outer plate surrounding both sides of the bread-type body, a bottom plate integrated with the outer plate, and a vent hole formed in the bottom plate Has been proposed (see, for example, Patent Document 1).

  In the round bottom bread mold described in Patent Document 1, since the bottom of the bread mold body is semicircular in cross section, the gravity acting on the dough placed inside acts uniformly, increasing the tissue density of the bread dough bottom. It can be suppressed. As a result, the bubbles in the inner phase (crumb) of the bread become uniform, and the bread crust (crust) after baking can be made thin.

Japanese Utility Model Publication No. 62-9814

  However, the round bottom bread mold described in Patent Document 1 is closed between the side walls of the bread mold body and the upper end of the outer plate. For this reason, in the baking process, the upward air flow generated by the heat of the oven does not escape upward from the vent holes of the bottom plate through both the bottom and side walls of the bread mold body, and heat transfer by convection on both sides of the bread mold body Is insufficient. If the heat transfer is insufficient, the supply of heat to the location where the temperature drop has occurred due to the heat of vaporization of water vapor on the bread dough surface becomes insufficient, and the heat conduction becomes uneven as a whole of the dough.

  If the heat conduction to the bread dough becomes uneven, the inner phase (crumb) of the bread is affected, and the bread crust (crust) may partially become hard and thick.

  Then, the subject of this invention is providing the round bottom bread type | mold from which the heat conduction to bread dough becomes uniform.

  In order to solve the above-mentioned problems, a round bottom bread mold according to the present invention is provided at the bottom of a semicircular cross section extending in the front-rear direction, the left and right side walls rising from the left and right sides of the bottom, and both ends in the front-rear direction. A plurality of bread mold main bodies that are formed with end face portions that are spaced apart in the left-right direction, and support legs that support the plurality of bread mold main bodies below the left and right side wall portions, and A leg includes a front and rear outer plate disposed on the outer side in the front-rear direction of an end surface portion of each bread mold body, and a plurality of cross members spanned between the front and rear outer plates, and the cross members are adjacent to the bread mold The structure arrange | positioned at intervals with respect to the bottom part between the bottom parts of a main body can be employ | adopted.

  According to this configuration, in the firing process, the rising airflow generated by the oven heat passes between the crosspiece and the bottom from the bottom, and passes upward through the left and right outer sides of the left and right side walls. For this reason, the heat transfer by the convection in the left and right side wall portions and the bottom portion of the bread mold body is performed smoothly.

  The support legs include left and right outer plates that span between the left and right end portions of the front and rear outer plates, and the left and right outer plates are the outermost left and right directions of the plurality of bread mold bodies. It is possible to adopt a configuration in which the bread mold body is disposed on the outer side in the left-right direction with a space from the bottom.

  According to this configuration, the rising airflow generated by the heat of the oven passes between the left and right outer plates and the bottom of the bread mold body from the bottom, and escapes upward through the left and right outer sides of the left and right side walls. For this reason, the left and right outer plates can reinforce the support legs without hindering the rising airflow generated by the oven heat.

  Moreover, the structure formed from the board member in which the said crosspieces face the left-right direction is employable. In this case, the crosspiece can reinforce the support leg without hindering the rising airflow generated by the heat of the oven.

  As described above, according to the present invention, in the baking process, heat transfer due to convection is smoothly performed in the left and right side walls and the bottom of the bread mold body, so that uneven heat conduction to the bread dough in the bread mold body is eliminated. can do.

The perspective view of the round bottom bread type which concerns on 1st embodiment of this invention Top view of the same round bottom bread mold Front view of the round bottom bread mold Bottom view of the same round bottom pan Side view of the same round bottom bread mold Partial cross-sectional front view of the same round bottom bread mold Front view of a round bottom bread mold according to the second embodiment

Hereinafter, a first embodiment of the present invention will be described with reference to the accompanying drawings.
As shown in FIGS. 1 to 5, the round-bottom bread mold of this embodiment includes a plurality of bread mold bodies 10 that are arranged side by side in the left-right direction, and a plurality of bread mold bodies 10 that have left and right side walls 2. 2 and support legs 12 that are supported below 2.

  The bread mold body 10 is provided at the bottom 1 having a semicircular cross section extending in the front-rear direction, the left and right side walls 2, 2 rising from the left and right upper edges of the bottom 1, and both ends of the bottom 1 and the left and right side walls 2, 2. The front and rear end surface portions 3 and 3 are provided. The bottom part 1, the left and right side wall parts 2, 2 and the front and rear end face parts 3, 3 are formed of a metal plate.

  Moreover, as shown in FIG. 2, the bread-type main body 10 has a rectangular opening formed at the upper edge, and a rectangular core member 4 is disposed on the outer periphery of the opening. The core material 4 is held by being wound by the upper edge portions of the left and right side wall portions 2 and 2 and the front and rear end surface portions 3 and 3 to reinforce the bread mold body 10.

  Three bread mold bodies 10 are arranged side by side at equal intervals in the left-right direction, and the front end surface portions 3 and the rear end surface portions 3 are connected by a belt-like connecting member 11. The front (rear) connecting member 11 is fixed at the center of the upper end of the front end surface portion 3 (rear end surface portion 3) of each bread mold body 10 by known means such as rivets or welding.

  The number of bread mold bodies 10 to be arranged may be two, four, five, etc., for example, a plurality of pieces, and may be appropriately selected in consideration of the bread making process, productivity, and the like. Moreover, the bread type main body 10 should just be arrange | positioned along with the left-right direction at intervals. If the fixing pieces 5 described later are used, they can be arranged at equal intervals.

  The bread-type main body 10 (hereinafter referred to as the center bread-type main body 10) disposed in the center and the bread-type main body 10 (hereinafter referred to as the left-side bread type main body 10) disposed on the left side are arranged at two places in the front-rear direction. It is integrated by the fixed piece 5 attached.

  In addition, the central bread mold body 10 and the bread mold body 10 arranged on the right side (hereinafter referred to as the right bread mold body 10) are also attached at two places in the front-rear direction, as in the case of the left bread mold body 10. The fixed piece 5 is integrated.

  As shown in FIG. 3, the fixing piece 5 includes a substrate portion 5 a and side plate portions 5 b that extend at right angles and downward from both left and right ends of the substrate portion 5 a. The fixing piece 5 has one side plate portion 5b fixed to the side wall portion 2 of the central bread mold body 10 and the other side plate portion 5b fixed to the side wall portion 2 of the left side (right side) bread mold body 10. By the fixed piece 5 and the connection member 11, it connects so that the upper edge of each bread type main body 10 may be located on the same plane.

  The support legs 12 are spanned between a pair of front and rear outer plates 13 and 13, and between the left and right ends of the front and rear outer plates 13 and 13 and between the right and left ends of the front and rear outer plates 13 and 13. The outer plates 14 and 14 are provided with a plurality of crosspieces 15 and 15 and the bottom plates 18 and 18 spanned between the front and rear outer plates 13 and 13 (see FIG. 3).

  The front outer plate 13 is formed of a band-shaped metal plate, is fixed in a state of being opposed to the lower portion of the front end surface portion 3 of each bread mold body 10, and is formed upward at two positions that are divided into three equal positions in the left-right direction. It has a rectangular cutout 13a.

  Each notch 13a is formed so that the vertical width thereof is the same as that of a crosspiece 15 described later. Moreover, the notch 13a is located between the bottom parts 1 of the adjacent bread-type main body 10 when the front outer plate 13 is viewed from the front (see FIG. 6). The rear outer plate 13 is also formed in the same manner as the front outer plate 13.

  The right outer plate 14 is formed of a strip-shaped metal plate having the same width as the front and rear outer plates 13 and 13 and is disposed on the outer side in the left-right direction with respect to the bottom portion 1 of the right bread mold body 10. Plate-like spacers 17 are fixed to both ends in the front-rear direction of the right outer plate 14 (see FIG. 1). The lower part of the spacer 17 is fixed on the inner side in the left-right direction of the right outer plate 14, and the upper part is fixed on the outer side in the left-right direction of the right wall part 2 of the right bread mold body 10.

  The left outer plate 14 is also formed in the same manner as the right outer plate 14 and is disposed on the outer side in the left-right direction with respect to the bottom 1 of the left bread mold body 10, and the spacers 17 are fixed to both ends in the front-rear direction. The lower part of the spacer 17 is fixed on the inner side in the left-right direction of the left outer plate 14, and the upper part is fixed on the outer side in the left-right direction of the side wall 2 of the left bread mold body 10. The spacers 17 stabilize the postures of the three bread mold bodies 10 with respect to the support legs 12 so as to be horizontal.

  In the baking process, the left and right outer plates 14 and 14 can receive an impact from the adjacent round bottom bread mold when the round bottom bread mold according to the present embodiment is moved in the left and right directions by a plurality of conveyors or the like.

  By the front and rear outer plates 13 and 13 and the left and right outer plates 14 and 14, the upper edge of the support leg 12 is formed in a rectangular shape, and a rectangular core member 16 is disposed on the outer periphery of the upper edge. The core member 16 is held by being wound by the upper edge portions of the front and rear outer plates 13 and 13 and the left and right outer plates 14 and 14 and reinforces the support legs 12.

  The crosspiece 15 is formed of a band-shaped metal plate, and spans between the left side edge portion of the notch 13a and the right side edge portion of the front and rear outer plates 13 and 13 in a state of facing in the left-right direction. Moreover, the crosspiece 15 is arrange | positioned at intervals with respect to the bottom part 1 between the bottom parts 1 of the adjacent bread-type main body 10 and 10, as shown in FIG.

  The crosspiece 15 is formed of a band-shaped metal plate, but may be any material that does not hinder the heat conduction of the oven with respect to the bread mold body 10 in the baking process. For example, a metal wire, a bar member, or the like Can be adopted.

  The bottom plate 18 is formed of a plate-like metal plate, and is spanned between the lower edge portions of the front and rear outer plates 13 and 13 on both ends in the left and right direction and both sides in the left and right direction of the notch 13a. Further, the bottom plate 18 is formed with a width smaller than the width of the crosspiece 15, and a gap is formed with respect to the bottom 1 of the bread mold body 10. The support plate 12 can be stably placed on the mounting surface by the bottom plate 18.

  The support legs 12 may be formed by simply laying a plurality of crosspieces 15 and 15 between the front and rear outer plates 13 and 13 without providing the left and right outer plates 14 and 14 and the bottom plate 18. Good. When the support leg 12 includes the left and right outer plates 14 and 14 and the bottom plate 18, the strength of the support leg 12 is improved.

  The round bottom bread mold of the present embodiment configured as described above is a lid (shown in the figure) after putting bread dough adjusted with a standard composition based on a general bread making method into each bread mold body 10. The bread dough is baked by passing through a baking oven (oven) for a predetermined time in the left-right direction by a conveyor.

  Here, as shown in FIG. 6, the round-bottom bread mold has three bread mold bodies 10 and 10 arranged at equal intervals, and the crosspieces 15 and 15 of the support legs 12 are adjacent bread mold bodies. Between the bottom parts 1, 10 and 10, they are arranged at a distance from the bottom part 1.

  With this arrangement, the rising air flow generated by the oven heat in the baking process passes between the crosspiece 15 and the bottom 1 from the bottom 1 of the bread mold body 10, and passes upward through the left and right outer sides of the left and right side walls 2. Exit. As a result, heat transfer due to convection at the left and right side wall portions 2 and the bottom portion 1 of the bread mold body 10 is performed smoothly, and heat conduction to the bread dough in the bread mold body 10 becomes uniform.

  Uniform heat conduction can finish the bread crust (crust) thin and soft after baking without affecting the inner phase (crumb) of the bread in the baking process.

  Next, a second embodiment of the present invention is shown in FIG. In this embodiment, five bread mold bodies 10 are arranged side by side in the left-right direction, and a rectangular holding frame 19 that holds the five bread mold bodies 10 so as to surround the upper outside is provided. This is different from the first embodiment described above in that the five bread mold bodies 10 are supported by the divided support legs 12a, 12b, and 12c divided into three in the left-right direction. Other configurations are the same as those of the first embodiment, and the same reference numerals are used for the same configurations.

  In this embodiment, five bread mold bodies 10 arranged in a line in the left-right direction are integrated by a holding frame 19 and a connecting member 11. The holding frame 19 is formed in a rectangular shape by a strip-shaped metal plate, and is located on the left side of the left wall portion 2 of the leftmost bread mold body 10, the right side of the right wall section 2 of the rightmost bread mold body 10, and each bread mold body. It arrange | positions so that the front-back direction outer side of 10 front-and-back end surface parts 3 may be enclosed.

  As shown in FIG. 7, the divided support legs 12 a support the central bread mold body 10 below the left and right side wall portions 2, 2, and a pair of front and rear divided outer plates 13 b and 13 b and a front and rear divided outer plate 13b, and 13b, and the crosspieces 15 and 15 spanned between the both right and left ends.

  The crosspieces 15 and 15 of the split support legs 12a are spaced from the bottom 1 between the central bread mold body 10 and the bottom 1 of the left (right) bread mold body 10 adjacent thereto. Be placed.

  The divided support legs 12b located on the left side of the divided support legs 12a support the two bread mold bodies 10 on the left side of the central bread mold body 10 below the left and right side walls 2 and 2. The split support leg 12b includes a pair of front and rear split outer plates 13c and 13c, a left outer plate 14 spanned between the left end portions of the front and rear split outer plates 13c and 13c, and a crosspiece 15 spanned between the right end portions. With.

  The crosspiece 15 of the split support leg 12b is disposed between the bottom 1 of the central bread mold main body 10 and the left bread mold main body 10 adjacent to the central bread mold main body 10 so as to be spaced from the bottom 1 thereof.

  The split support leg 12c positioned on the right side of the split support leg 12a is configured in the same manner as the split support leg 12b, and is hung between the pair of front and rear split outer plates 13d and 13d and the right end of the front and rear split outer plates 13d and 13d. A right outer plate 14 to be handed over and a crosspiece 15 to be hung between the left end portions. The crosspiece 15 is disposed between the bottom 1 of the central bread mold main body 10 and the right bread mold main body 10 adjacent to the central bread mold main body 10 so as to be spaced from the bottom 1.

  As described above, in the second embodiment, the crosspiece 15 of each of the divided support legs 12a, 12b, and 12c includes the central bread mold body 10 and the left (right) bread mold body 10 adjacent thereto. It is arranged between the bottom parts 1 with a space from the bottom part 1.

  In the round bottom bread mold of the second embodiment, as in the case of the first embodiment, in the baking process, the upward air flow generated by the heat of the oven is from the bottom 1 of the bread mold body 10 to the crosspiece 15 and the bottom 1. Passes through the left and right outer sides of the left and right side wall portions 2 and passes upward.

DESCRIPTION OF SYMBOLS 1 Bottom part 2 Side wall part 3 End surface part 4 Core material 5 Fixing piece 5a Substrate part 5b Side plate part 10 Bread type main body 11 Connecting member 12 Support leg 12a Split support leg 12b Split support leg 12c Split support leg 13 Outboard 13a Notch 13b Split Front / rear outer plate 13c Split front / rear outer plate 13d Split front / rear outer plate 14 Outer plate 15 Cross member 16 Core member 17 Spacer 18 Bottom plate 19 Holding frame

Claims (3)

A bottom part (1) having a semicircular cross section extending in the front-rear direction, left and right side wall parts (2), (2) rising from both right and left sides of the bottom part (1), and front and rear end face parts (3 ), (3), and a plurality of bread mold bodies (10) arranged side by side in the left-right direction, and the plurality of bread mold bodies (10) are arranged on the left and right side wall portions (2), A support leg (12) supported below (2),
The support legs (12) include front and rear outer plates (13) and (13) facing the front and rear end surface portions (3) and (3) of the bread mold body (10) on the outer side in the front and rear direction; 13), a plurality of crosspieces (15) spanned between (13),
A round bottom bread mold in which the crosspiece (15) is arranged between the bottom parts of the adjacent bread mold main bodies (10) at a distance from the bottom part (1).   The support leg (12) includes left and right outer plates (14) and (14) spanned between the left and right end portions of the front and rear outer plates (13), the left and right outer plates (14), (14) out of the plurality of bread-type bodies (10), on the outer side in the left-right direction with respect to the bottom (1) of the outermost bread-type body (10) in the left-right direction, The round bottom bread mold according to claim 1 arranged at intervals.   The round bottom bread type according to claim 1 or 2, wherein the crosspiece (15) is formed of a plate member facing in the left-right direction.

Images