JPH04346739A - Baking mold - Google Patents

Abstract

PURPOSE:To obtain a baking mold capable of baking a steric food in various shapes corresponding to the shape of the mold while preventing the formation of void and the collapse of the food by making the mold to enable the filling of a food dough into more than half of the mold cavity. CONSTITUTION:The objective hollow mold 1 is splittable into at least three parts. More than half of the hollow part (a) of the mold 1 is formed of the divided parts except for the part arranged at the top. The divided parts may be composed of one top mold 2, one or more intermediate molds 3 and one bottom mold 4. As an alternative, half of the hollow part (a) of the mold is formed of the bottom mold 4 and the sum of the intermediate part 3 and the bottom mold 4 accounts for more than 80% of the hollow part (a) of the mold 1.

Description

[Detailed description of the invention]

0001

FIELD OF INDUSTRIAL APPLICATION The invention of this application relates to the improvement of a baking mold for baking three-dimensional foods such as takoyaki (takoyaki) in good shape.

0002

BACKGROUND OF THE INVENTION Conventionally, takoyaki molds have been plate-shaped and have a plurality of concave portions that are approximately hemispherical in shape. To make takoyaki using such a baking mold, first heat the baking mold with a heating device, apply oil to each concave part of the baking mold, and then add dough made of flour, seasonings, etc. dissolved in water to each mold. insert, then
The contents, which are a mixture of octopus, vegetables, and tempura crumbs, were inserted into the center, and if necessary, the dough was inserted again from above, and the dough was baked while being turned over as needed using a sharp tool.

[0003] As described above, when the dough filled with fillings is turned over and baked as appropriate, air may enter, creating cavities and causing the dough to lose its shape. Additionally, since the baking mold was hemispherical, if you used this baking mold to make spherical takoyaki, the baked takoyaki would have a small diameter. Furthermore, it required a great deal of skill to make takoyaki that would hold their shape while being turned inside out using a tool with a thin, sharp tip.

0004

[Problem to be solved by the invention] Therefore, in the invention of this application, by making it possible to fill more than half of the baking mold with food dough, three-dimensionally shaped foods such as takoyaki can be made without cavities and do not lose their shape. The purpose is to provide a baking mold that can be baked into various shapes depending on the mold.

[0005]

[Means for Solving the Problem] To this end, the baking mold according to claim 1 of the invention of this application is a hollow baking mold 1, which is divided into at least three parts, except for the divided mold disposed in the upper part. The divided mold forms more than half of the hollow part a of the baking mold 1. The baking mold according to claim 2 of the invention of this application is the invention according to claim 1, in which the divided mold consists of one upper mold 2, one or more middle molds 3, and one lower mold 4. It is said that

[0006] The baking mold according to claim 3 of the invention of this application includes:
In the invention as set forth in claim 1, the split mold consists of one upper mold 2 and two vertically split molds 13 and 14. The baking mold according to claim 4 of the invention of this application is the invention according to claim 2, in which the divided mold is the baking mold 1.
Half of the hollow part a is formed by the lower mold 4, and the combined portion of the middle mold 3 and the lower mold 4 accounts for 80% or more of the hollow part a of the baking mold 1.

[0007]

[Operation] The invention as claimed in claims 1, 2, and 3 of this application has the above-mentioned configuration, so that by opening the divided mold placed in the upper part and filling the food dough from there, more than half of the baking mold 1 is covered with food dough. can be filled. Moreover, since the baking mold 1 is divided into at least three parts, the baked product made after baking the food dough can be easily removed from the baking mold 1.

The invention according to claim 4 of this application has the above-mentioned effect due to the above-described structure, and the baking mold 1 can be formed by opening the split mold 2 disposed at the top and filling the dough from there.
Since more than 80% of the dough can be filled with dough, food dough can be baked according to the mold.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A baking mold according to the invention of this application will be described below with reference to drawings showing examples thereof. As shown in FIGS. 1 to 3, 1 is a baking mold with a spherical hollow part a inside.
It is formed of a split mold divided into three parts, and a hollow part a is formed by a hollow part 5, a through part 6, and a hollow part 7 formed in each split mold, which will be described later. In this example,
Each mold divided into three parts is an upper mold 2, a middle mold 3, and a lower mold 4.

In this embodiment, the baking mold 1 is divided into three parts, but in the invention of this application, the baking mold 1 can be divided into three or more parts. The upper mold 2 is rotatably connected to one end of the split mold 3 via a hinge 8. At the center of the bottom surface of the upper mold 2, a recessed portion 5, which is a part of a spherical hollow portion a, is formed. The recessed portion 5 can be changed into various shapes depending on the shape of the hollow portion a of the baking mold 1. Further, a tapered portion 2a is formed on the plane of the upper mold 2 on the side opposite to the hinge 8.

The medium 3 has a fixed body 10 fixed to the arm 9.
It is fixed at In addition, a penetrating portion 6, which is a part of a spherical hollow portion a, is provided at the center of the medium mold 3. This penetrating portion 6 can be changed into various shapes depending on the shape of the central portion a of the baking mold 1. Further, a stopper 11 is attached to the arm 9 so as to be rotatable in the horizontal direction. A tapered portion 11a is formed on the lower surface of this stopper 11. The stopper 11 is for fixing the upper mold 2 so that it does not come off the middle mold 3 when the upper mold 2 is placed on the middle mold 3. In this case, the stopper 11 is rotated to lock the tapered portion 11a of the stopper 11 to the tapered portion 2a of the upper mold 2, thereby fixing the upper mold 2 to the middle mold 3.

The lower mold 4 is fixed to an arm 12. In the center of the lower mold 4, a hemispherical recess 7 is formed, which is a part of a spherical hollow part a. The recessed portion 7 is located in the baking mold 1.
It can be changed into various shapes depending on the shape of the central part a. In this embodiment, the hollow part a of the baking mold 1 has a spherical shape, which is suitable for making takoyaki, for example.
The shape of the hollow part a of the baking mold 1 is not limited to a sphere as in this embodiment, but can be made into various shapes. In addition, in this embodiment, the baking mold 1 is divided vertically, but without being limited to this, for example, as shown in FIG. It can be divided in various other directions, such as by implementing it as .

Next, the usage state of the baking mold according to the invention of this application will be explained. As shown in FIG. 3, when the upper mold 2, the middle mold 3, and the lower mold 4 are assembled together, the stopper 11 is removed to open the upper mold 2, and the recessed portions 5 of each of the molds 2, 3, and 4 are opened.
, oil is applied to the hollow part a consisting of the penetration part 6 and the depression part 7, and flour dissolved in water is poured into the penetration part 6 of the middle mold 3 and the depression part 7 of the lower mold 4 forming the hollow part a. , fill about half with food dough (not shown) made of seasonings, etc. Then, the contents, which are a mixture of octopus, vegetables, and tempura crumbs, are inserted into the center, and the food dough is again filled from above. At this time, the dough is filled up to the top of the penetration part 6 of the medium mold 3. In this example, the combined portion of the middle mold 3 and the lower mold 4 is made to occupy more than 80% of the hollow part a of the baking mold 1, so that about 80% of the hollow part a is filled with food dough. be able to.

After filling the food dough, the upper mold 2 is closed, the stopper 11 is locked to the upper mold 2, the lower part of the baking mold 1 is heated with a heating device (not shown), and the baking is completed in about 30 seconds. Turn mold 1 upside down. After about 6 minutes, the middle mold 3 with the upper mold 2 fixed thereon and the lower mold 4 are separated and the baked takoyaki T is taken out. At this time, the takoyaki T may be attached to the upper mold 2 and the middle mold 3, but if the upper mold 2 is opened in this state, the baking mold 1 and the takoyaki T will become as shown in FIG. From this state, Takoyaki T
To remove the takoyaki, simply press the takoyaki T from above the penetration part 6 of the medium size 3.

[0015] Furthermore, by increasing the number of divisions of the baking mold 1, the baked takoyaki T can be taken out from the baking mold 1 more easily. When the baking mold 1 is used, more than 80% of the hollow part a of the baking mold 1 can be filled with food dough, so the food dough can be filled up to most of the baking mold 1, so that it is in a state almost similar to that of the mold. It became possible to bake.

[0016] The food dough that is only filled to about 80% of the mold is baked according to the mold because the food dough swells to some extent due to the moisture contained in the food dough. Since most of the mold can be filled with the food dough in this way, there is no need to add a leavening agent such as leavening powder to the food dough, so the taste of the food dough does not deteriorate. It is also possible to fill the baking mold 1 with food dough containing a leavening agent, but in this case, in consideration of the expansion of the food dough, fill the baking mold 1 with less food dough than when no leavening agent is added. Just fill it up.

[0017]

[Effects of the Invention] The invention of this application has the above-mentioned configuration, and therefore, by making it possible to fill more than half of the baking mold with food dough, it is possible to produce food in a three-dimensional shape without any cavities. We have been able to provide a very excellent baking mold that does not lose its shape and can be baked into various shapes depending on the mold.

[Brief explanation of drawings]

FIG. 1 is a perspective view showing an embodiment of a baking mold according to the invention of this application.

FIG. 2 is a perspective view showing the baking mold shown in FIG. 1 in an open state.

FIG. 3 is a central vertical cross-sectional view of the baking mold shown in FIG. 1.

FIG. 4 is a cross-sectional view of the baking mold shown in FIG. 1 in an open state.

FIG. 5 is a sectional view showing another embodiment of the baking mold according to the invention of this application.

[Explanation of symbols]

1 Baking mold 2 Upper mold 3 Medium size 4 Lower mold a Hollow part 13 Vertical split type 14 Vertical split type

Claims (4)

[Claims] Claim 1: A hollow baking mold 1, which is divided into at least three parts, such that half or more of the hollow part a of the baking mold 1 is formed by split molds other than the split mold placed at the top. A baking mold that is characterized by: 2. The baking mold according to claim 1, wherein the divided mold consists of one upper mold 2, one or more middle molds 3, and one lower mold 4. 3. The baking mold according to claim 1, wherein the divided mold consists of one upper mold 2 and two vertically divided molds 13 and 14. 4. The divided mold is such that half of the hollow part a of the baking mold 1 is formed by the lower mold 4, and the combined part of the middle mold 3 and the lower mold 4 accounts for 80% or more of the hollow part a of the baking mold 1. The baking mold according to claim 2, characterized in that: