JPS5836318Y2 - Baked confectionery baking mold - Google Patents

Description

[Detailed description of the invention] The present invention provides a fumarole hole for spouting gas generated from baked confectionery dough at the bottom 3 and/or corner 3' of the recess 2 whose depth is larger than the diameter of the opening 6. This relates to a baked confectionery baking mold 1 having a confectionery mold 1 provided with a confectionery mold 1 having a bottom 3 and/or a corner 3' of the recess 2 during baking of the baked confectionery dough supplied from the opening 6 of the baking mold 1 to the recess 2. The baking gas generated from the dough during baking does not remain, and therefore the baked confectionery dough smoothly transfers to these parts without being blocked by the remaining baking gas, and as a result, the dough is transferred into the baking mold 1. The moldability, peelability, and peelability made it possible to fire the product into a fired product without missing the convex portions and/or corners corresponding to these portions.
The present invention also relates to a baked confectionery baking mold 1 with good baking efficiency.

Conventionally, baking molds for baked confectionery have been required to have a recessed portion with a depth greater than the diameter of the opening, with the intention of diversifying the shapes of baked confectionery.

However, when baking baked confectionery dough using a baked confectionery baking mold having such a shape, baking is performed between the bottom and/or corner inner wall surface of the mold and the baking dough, such as kutukito or mizudane. Since the gas generated from the dough remains, the dough is baked without transferring to these parts, and therefore, the baked confectionery has convex parts and/or corners corresponding to these parts of the recessed part. The shape was missing, and it was not possible to make it into the shape of the baked confectionery baking mold.

In addition, when baking high-quality baked confectionery with a moisture content of 4% or less and a smooth tooth contact throughout, it is necessary to use a large-volume baked confectionery baking mold with a relatively wide opening diameter and a depth of 20 m/m or more. When used and baked, it takes an extremely long time for the heat to transfer from the mold necessary for baking, resulting in a major defect in that the baked confectionery after baking leaves a hard unbaked spot in the center.

The present invention was made to correct these defects, and its gist is to provide a baked confectionery baking mold with an open top surface and a recessed portion for accommodating baked confectionery inside.
A blowhole 4 is provided at the bottom 3 and/or corner 3' of the recess 2, so that when baking the baked confectionery dough supplied to the recess 2, the dough is heated to the bottom 3 and/or the corner 3' of the recess 2. or corner 3'
To provide a baking mold for baked confectionery that enables smooth transition and baking without leaving any spaces.

Embodiments 1 to 7 of the present invention will be described below based on the drawings.

In FIG. 1, 1 is a baked confectionery baking mold according to the present invention,
The baked confectionery baking mold 1 corresponds to a block-shaped baking mold and has a recessed portion 2.

The recessed portion 2 has a substantially conical shape and has a circular opening 6 at the top.
Further, a substantially smooth bottom portion 3 having a smaller diameter than the opening 6 is formed at the lower portion.

A fumarole hole 4 is bored approximately in the center of the bottom 3 in a direction perpendicular to the surface of the bottom 3.

The second embodiment shown in FIG. 2 is a block-shaped firing mold in which the recessed part 2 is bell-shaped and the fumarole 4 is bored at the approximate center of the bottom part 3 in a direction perpendicular to the surface of the bottom part 30. In the third embodiment shown, the recess 2 has a cylindrical shape and the fumarole 4 is located at the corner 3 of the bottom 3.
It is a block-shaped firing mold with holes perpendicular to the surface of the bottom part 3.

Next, in the fourth embodiment shown in FIG.
The thin-walled firing mold for the built-in firing mold is perforated in the direction perpendicular to the plane of the mold, and in the fifth embodiment shown in FIG. A sixth embodiment of the thin-walled firing mold for built-in firing molds shown in FIG. A thin-walled firing mold for a built-in firing mold, which is formed by boring a hole at a certain angle with respect to the vertical direction in the shaped part, and also having a fumarole hole 4 in the approximate center of the bottom part 3; The seventh embodiment shown in Fig. 7 is a built-in firing mold in which the recessed part 2 is bell-shaped and the fumarole 4' is bored in the corner 3' of the bottom part 3 at a certain angle with respect to the vertical direction. It is a thin-walled baking type.

In addition, 10 shown in FIG. 8 is a block-shaped combination firing mold, in which 16 pieces (4 pieces vertically x 4 pieces horizontally) of the first embodiment are cast or cut into a flat plate 9 to form holes. I'm forcing you.

Reference numeral 11 shown in FIG. 9 is a built-in firing mold, in which the seventh embodiment is fitted and fixed into 16 (4 vertically x 4 horizontally) holes provided on the support plate 8. It is constructed by being fixed onto the pedestal 7.

Reference numeral 12 shown in FIG. 10 is a movable built-in baking mold, which is constructed by connecting and fixing the built-in baking mold 11 excluding the pedestal 7 to a drive chain 13.

In addition, in FIG. 4, 5 is an upper lid for covering the opening 6, and 6' is the opening edge.

When baking the baked confectionery dough supplied into each recess 2 of the baked confectionery baking mold 1 according to the present invention, a portion of the dough is placed in the bottom 3 and/or corner 3' of the recess 2. Baked dough stays inside the fumarole 4 or swells out to the outside of the fumarole 4, and baked dough that stays in the fumarole 4 or swells outside the fumarole 4 is called this baked confectionery. After the dough is fired and peeled off, it is discharged out of the fumarole hole 4 due to the swelling pressure of the dough fed into the recessed part 2 during baking, so the phenomenon of clogging of the fumarole hole 4 with the baked dough does not occur and the process continues. There is no problem in performing firing.

It is usually preferable that the fumarole holes 4 are provided in the vertical direction as in the first to fifth embodiments, but it is preferable that the fumarole holes 4 are provided in the vertical direction as in the fumarole holes 4 provided in the corners 3' of the sixth and seventh embodiments. Even if the tube is installed at a certain angle, the remaining dough can be discharged in the same way as in the vertical direction because it is due to the swelling pressure of the baked dough as described above.

Also, even when using a water-like baked confectionery dough with a low viscosity that can be squeezed out with a piping bag, the baking mold should not be heated to 100°C.
If the dough is preheated to the above level, there is no fear that the dough will leak out from the blowhole 4 during baking.

Example of use: Keep the temperature in the baking chamber of the oven at 200°C and set the temperature of the baking mold to 150°C.

A support plate 8 (as shown in FIG.
16 holes (4 vertically x 4 horizontally) arranged in 100 m/m long x 100 m/m wide x 2 m/m thick, with a depth of 20 mm.
After fitting and fixing the bell-shaped firing molds (shown in FIG. 7) with a height of 4Qm/m, the support plate 8 is mounted on a pedestal 7 with a height of 4Qm/m.
The mixture is poured into each opening 6 of the built-in baking mold 11 fixed to the baking mold 11, and roasted for 5 to 7 minutes with the top lid 5 placed on the support plate 8 in order to bake the baked confectionery dough evenly on the top surface. Baked in time.

Meanwhile, the baking time is shortened by removing the top lid 5 approximately 40 seconds to 2 minutes after the start of roasting and allowing the firing gas to quickly dissipate from the fumarole 4 and the opening 6. There was no residue, and therefore the top surface was extremely flat and the shape was good, the surface structure was homogeneous, the surface texture was uniform, and the moisture content was 4% or less, and it was possible to fire a good-quality piece of wood.

Moreover, the above-mentioned kutukito was fired without leaking from the fumarole 4.

The baked confectionery baking mold according to the present invention is provided with an appropriate number of blowholes 4 at the bottom 3 and/or corner 3' of the concave portion 2, so that dough or watery dough can be passed through the opening 6 of the baked confectionery baking mold 1. is supplied to the recessed part 2 by pressing, extruding, rounding, pouring, etc., and then using the top lid 5 (if the top lid 5 is used, remove the top lid 5 about 40 seconds to 2 minutes after the start of roasting) or use the top lid 5. When baking without baking, baking gases such as water vapor and carbon dioxide generated from the baked confectionery dough quickly dissipate through the gap between the fumarole 4 and the opening 6 or between the opening edge 6' and the top lid 5, thereby reducing the baking time. At the same time, the baking gas is prevented from remaining between the inner wall surface of the bottom 3 and/or corner 3' of the concave part 2 of the baked confectionery baking mold 1 and the baked confectionery dough, that is, the dough or water. Therefore, the baked confectionery dough can be brought into close contact with the inner wall surface of the mold of the recessed portion 2 without leaving any space, and the bottom portion 3 and/or
Alternatively, it is possible to smoothly transfer it to the corner 3' and then fire it.

As a result, by using a well-mixed baked confectionery dough, the convex portions and/or the convex portions corresponding to the bottom portions 3 and/or corners 3' of the recessed portions 2 are used.
Alternatively, it is possible to bake a high-quality baked confectionery with a moisture content of 4% or less, which has a uniform surface without missing corners, and has a crisp texture throughout.

Further, according to the present invention, even in a baked confectionery baking mold in which the diameter of the opening 6 is relatively wide and the depth is 20 m/m or more as described above, the gap between the opening 6 or the opening edge 6' and the upper lid 5 can be reduced. Since the baking gas quickly dissipates not only from the air but also from the fumarole 4, there is no hard unbaked spot left in the center of the baked confectionery, and as mentioned above, the baked confectionery with a good overall structure can be baked. obtain.

Moreover, the baked confectionery baking mold according to the present invention has an extremely simple structure and is therefore easy to manufacture.When baking baked confectionery in large quantities, the thin baking mold is fitted and fixed into the perforation provided in the support plate 8. Built-in firing mold 11 fixed to the pedestal 7. Alternatively, a conical block combination baking mold 10 is manufactured by casting or cutting or drilling into the flat plate 9, and these are placed on a wire band or a rolling board and baked confectionery dough is placed in each of these baking molds. After being supplied, it can be fired by passing through the oven, and in the case of the block-shaped combination baking mold 10, the heat capacity of the mold is extremely larger than that of the built-in baking mold 11, so that the baking distribution in the oven's baking chamber and Fluctuations over time can be averaged out, and therefore baked goods with a more uniform color can be baked.

Furthermore, the built-in baking mold 11, excluding the pedestal 7, can be connected and fixed to a drive chain 13 or the like and run through an oven for baking, making it suitable for mass production of baked goods.

[Brief explanation of the drawing]

FIG. 1 is a vertical cross-sectional view of a first embodiment of the baked confectionery baking mold according to the present invention, FIG. 2 is a vertical cross-sectional view of the second embodiment, and FIG. 3 is a vertical cross-sectional view of the third embodiment. 4 is a vertical sectional view of the fourth embodiment, FIG. 5 is a longitudinal sectional view of the fifth embodiment, FIG. 6 is a longitudinal sectional view of the sixth embodiment, and FIG. 7 is a longitudinal sectional view of the seventh embodiment. FIG. 8 is a perspective view of a block-like combination firing mold, FIG. 9 is a perspective view of a built-in firing mold, and FIG. 10 is a perspective view of a movable built-in firing mold. 1... Baked confectionery baking mold, 2... Recessed part,
3...bottom, 3'...corner, 4...
...Blowhole.

Claims (1)

[Scope of utility model registration request] In a baked confectionery baking mold having an open top surface and a recessed portion for accommodating baked goods therein, a blowhole 4 is provided at the bottom 3 and/or corner 3' of the recessed portion 2. A baked confectionery baking mold that allows the dough to be transferred to the bottom 3 and/or corner 3' of the recessed part 2 without leaving any space and baked when baking the baked confectionery dough supplied to the confectionery. .