KR200375952Y1 - Bread machine with eliminating means of remaining oil - Google Patents

Abstract

The present invention allows the waste oil to be discharged to the outside of the breadboard whenever an unnecessary oil (residual oil) flows out of the baking material during heating for baking, so that the residual oil is not oxidized in the breadboard and sticks to the bread. It is about a new structure of bread molds and bread making machines that make the flavor of bread more savory.

Breadboard according to the present invention, characterized in that the drainage hole for the discharge of residual oil is formed at the bottom of the baking space that the baking raw material enters.

In addition, the bread maker of the present design is the ship ppangteul hole for discharging the residual oil to the outside is formed; Heating means for heating the bread mold; And a residual oil collecting unit for collecting the residual oil discharged out of the bread box along the drainage hole, and preferably, by adjusting an amount of energization and / or an energization time applied to the heating means. Temperature control means and / or timer for controlling the total amount of heat transfer from the heating means to the bread box is further installed.

Description

Bread machine with easy discharge of residual oil and bread-making machine provided with said bread box {Bread machine with eliminating means of remaining oil}

The present invention relates to a baking device. More specifically, by solving the problem that the residual oil is oxidized and sticks to the bread in the baking tray by allowing the residual oil to be discharged out of the breadboard whenever unnecessary oil (residual oil) flows out of the baking raw material during heating for baking. At the same time, it relates to a new structure of bread mold and bread making machine that makes the taste of freshly baked bread more savory.

Basic tools used in baking include ovens, trays, breadboards, etc. In most cases, conventional breadboards are box-shaped without a lid or bowl-shaped with a flat bottom. Therefore, when the subsidiary material which flows oil when heated is used for baking, since the conventional bread mold cannot discharge oil at all, this oil may be thickly soaked on the skin side of the bread and the bread taste may deteriorate. In extreme cases, the oil on the crust is carbonized and bitter, which can also cause cancer.

On the other hand, in recent years, due to the development of baking technology, various tastes of the individual, and social trends (well-bing), consumers prefer to buy freshly baked bread whenever they want, and low-fat-low-calorie bread, which is delicious and good for health. It is difficult to meet these expectations with the bakery we can meet now.

The present invention has been devised in view of the above, and whenever an unnecessary residual oil flows out from the bakery raw material during heating for baking, the residual oil is discharged to the outside of the breadboard, whereby the residual oil is oxidized in the breadboard and sticks to the bread. The aim is to provide a new structure of bread bakers and bread makers that solve the problem and at the same time make the flavor of the freshly baked bread more savory.

Therefore, according to the bakery of the present invention, it is possible to make a well-being bread that contains less fat and is more savory than before.

Breadboard of the present invention for solving the above technical problem is characterized in that the drainage hole is further formed in the breadboard of the normal structure.

According to this configuration, the unnecessary oil (residual oil) spilled from the bakery raw material in the heating process for baking can be discharged to the outside in the bakery space containing the bakery raw material to obtain a low fat bread.

In addition, the (electric) bread machine of the present invention using the electric energy, bread crumb formed with drainage holes for discharging residual oil to the outside; Heating means for heating the bread mold; And a residual oil collecting unit for collecting residual oil discharged out of the bread box along the drainage hole. Preferably, the temperature control means and / or timer for controlling the total amount of heat transferred from the heating means to the bread box by adjusting the amount of energization and / or energization time applied to the heating means is further installed, the remaining The oil collector is to be installed detachably from the bakery.

In this configuration, one of the main components of the present invention is a bread frame , the bottom frame consisting of a bread board, the drainage hole is formed on the bottom side of the baking space, and the heating means and the casing is built in the heat transfer state; An upper frame including a bread plate having a baking space formed on one surface thereof, a casing in which the heating means and the bread plate are built in a heat transferable state, and a handle attached to one side of the casing; And a hinge coupling part formed at one side point at which the lower frame and the upper frame contact each other such that the upper frame opens in a predetermined angle range with respect to the lower frame.

According to this configuration, since residual oil is removed during the heating process for baking, low-fat bread can be obtained. In addition, since the baking temperature and the baking time can be easily adjusted by using a timer or a temperature control means, the bread production amount can be arbitrarily adjusted according to the baking raw material or according to the change in the demand.

On the contrary, the (traditional) baker of the present invention, in which flammable materials such as gas or briquettes are used, has an upper frame opened at a predetermined angle with respect to the lower frame about a hinge coupling portion, Bread box with drainage hole; Heating means for heating the bread mold; The upper and the lower surface of the ppangteul are to be alternately heated to by the heating means and bread flipping member to flip a possibly supporting both ends of the ppangteul: along and the exhaust hole to collect the residual oil discharged out of the ppangteul Residual oil collection unit for ; may be configured to include.

According to this configuration, since residual oil is removed during the heating process for baking, low-fat bread can be obtained. In addition, the use of relatively inexpensive energy can lower the baking cost, and because it does not use a complicated electric device, it is easy to maintain such as trouble-fixing.

Hereinafter, in describing the configuration and operation of each embodiment according to the present invention with reference to the accompanying drawings, the term "residual oil" of the term used in the following examples is an unnecessary oil component or fat component flowing from the subsidiary material during baking It is defined as being.

Example 1: Bread structure of the present invention

1 is a perspective view schematically illustrating a bread mold according to an embodiment of the present invention, and FIG. 2 is a cross-sectional view of the lower mold of the bread mold taken along the line A-A of FIG. 1.

As can be seen in the figure, the bread frame of the present embodiment is composed of the upper frame 12 and the lower frame 11 which can be opened to each other within a predetermined angle range around the hinge coupling portion 21. The upper frame 12 and the lower frame 11 is composed of a casing 17 in the form of a box, a heating means 30 built into the casing, and a bread board 16a in which the heating means is in close contact with each other. On the surface of the bread board 16a, baking spaces 14a and 14b for putting dough and the like are formed, and drainage holes 15 are provided on one side of the bottom of the baking space. In the present embodiment, a part of the flow path of the drainage hole 15 is inclined at an angle with respect to a horizontal plane so that the discharge of residual oil can be made without power, and the drainage holes 15 have a part of the flow path in common. It is in communication with each other for use.

In addition, by forming a handle 13 on one side of the upper mold 12, it was easy to extract the finished bread from the bread mold.

In addition, one side of the lower frame 11 was installed in the box-shaped residual oil collecting unit 40 without a lid to temporarily store the residual oil flowing out of the drain hole (15). Here, the residual oil collection unit 40 may be mounted in a form that is easy to separate and combine with the lower frame 11, but in a typical case, immediately below a portion where the common flow path of the drain hole 15 ends. It may be such as a placed metal trash can.

According to such a configuration, for example, the raw material spilled when oil is heated, such as sesame seeds, almonds, or red pepper seeds, is pre-spreaded on the breadboard 16a of the lower mold, and then a dough made of barley flour or the like is placed thereon, and the submaterial is placed thereon again. In the case of baking by sprinkling, the residual oil flowing out of the subsidiary material flows into the residual oil collecting part 40 through the drainage hole 15 arranged in the bread board 16a. Therefore, the bread baked in the breadboard of this embodiment contains only an appropriate amount of grease, so the bread flavor is high and the fat and calorie values are low. As a result, when the bread is placed in a showcase or the like, almost no rancidity of an oil component can be maintained, and thus a good bread taste can be maintained for a long time.

Example 2: electric bread maker of the present invention

3 is a perspective view schematically showing a bread maker according to a first embodiment of the present invention.

In the same figure, reference numeral 10 denotes a bread mold shown in FIGS. 1 and 2, and reference numeral 50 denotes a main body which heats the bread mold while supporting the bread mold. In addition, 51 and 52 denote a timer and a temperature control means for controlling the total amount of heat applied to the breadboard, respectively, it is possible to control the total amount of heat only by any one of these components.

Although not clearly shown, the main body 50 includes a temperature control knob including a on-off switch, a timer, and a circuit board for processing signals of these components. Residual oil collection unit 40 of Figure 2 is embedded so as to look more neatly. In some cases, a recessed groove may be formed in a portion of the upper surface where the knob is installed, and the residual oil collecting part 40 may be inserted in the groove. Here, in the present embodiment, it is shown that there is only one bread box in the main body 50, the number of the bread box can be arbitrarily expanded according to the needs of the consumer.

In addition, an electrician having ordinary skill in the art may read the present specification and may easily connect the heating means and the timer and / or the temperature regulating means installed in each breadboard, and thus detailed descriptions such as wire connection are omitted.

According to this configuration, as mentioned earlier in the description of the breadboard, after spraying the subsidiary material in which the oil spills when heated, the bread board (16a) in advance, and then put the dough made of barley flour or the like on top of it and put the subsidiary material on it again In the case of sprinkling and baking, the residual oil flowing out of the subsidiary material flows into the residual oil collecting part 40 through the drainage hole 15 formed in the bread board 16a.

Therefore, the bread baked in the bread tray of this embodiment has a high flavor, low fat and calorie values, and does not cause rancidity in the air, so that a good bread taste can be maintained for a long time. Furthermore, when the timer 51 or the temperature adjusting means 52 provided in the main body 50 is operated, for example, the temperature of the pan can be set at 250 ° C., 300 ° C., 350 ° C., and the state is 5 minutes, 10. Because it can be kept in minutes or the like, it is easy to make different kinds of breads by baking at different temperatures.

Example 3: Conventional Bread Maker of the Invention

4 is a perspective view schematically showing a (conventional) baking machine according to a second embodiment of the present invention, Figure 5 is a cross-sectional view showing the inside of the baking machine of FIG.

The figure is shown in a form similar to a conventional taiyaki bread machine, but the shape of the bread frame is not limited thereto.

In the same figure, each bread frame 10a is installed so that the upper frame can be opened in a predetermined angle range with respect to the lower frame about the hinge coupler 21a, and each of the upper frame and the lower frame has an oil drain hole ( 15a) is formed.

A plurality of the bakery is arranged and installed in the circumferential direction of the bakery support 60 made in a disk shape, and in particular, each bakery is installed so that the breadboard can be turned back and forth in place. Therefore, the upper and lower surfaces of the bread box may be alternately heated by the heating means 30a provided under the bread box.

In addition, a box-shaped residual oil collecting part 40 is installed below the drainage hole of the bread box so that the residual oil flowing out of the drainage hole 15a is accommodated therein.

According to this configuration, since only the oil necessary for baking is removed and unnecessary residual oil is removed, the fat and calorie levels of freshly baked bread can be significantly improved while the flavor is very low.

In addition, since a gas appliance or the like is used as the heating means 40, the baking cost is low, and the structure of the device is simple, so that the maintenance is easy at the time of troubleshooting.

According to the baker and the bread maker of the present invention configured as described above, not only the flavor of the bread baked in the bakery but also the fat and calorie levels are lowered.

In addition, since unnecessary residual oil is removed in the baking process, even when the baked bread is put in a display case or the like, rancidity does not occur and a good bread taste can be maintained for a long time.

In addition, since the temperature of the pan can be set to 250 ° C., 300 ° C., 350 ° C., etc. by operating a timer or a temperature control means, and the state can be maintained at 5 minutes, 10 minutes, etc., it is necessary to bake at different temperatures. Various kinds of bread can be easily made.

1 is a perspective view schematically showing a bread mold according to a first embodiment of the present invention.

2 is a cross-sectional view of the lower mold of the bread die taken along the line A-A of FIG.

3 is a perspective view schematically showing a bread maker according to a first embodiment of the present invention.

4 is a perspective view schematically showing a bread maker according to a second embodiment of the present invention.

5 is a cross-sectional view showing the inside of the bakery of FIG. 4.

[Description of Drawing Reference]

10,10a ... bread 11

12. Upper part 13 ... Handle

14a, 14b ... Bakery space 15,15a ...

16a ... 17 breadboard

21, 21a ... Hinge connection 30,30a ... Heating means

40 Residual oil collection unit 50

51.Timer 52 ... Temperature control means

60 ... breadboard support

Claims (6)

In the heating process for baking, the bread mold is formed with a drainage hole for discharging the unnecessary residual oil leaked from the baking raw material to the outside of the baking space containing the baking raw material. Bread box formed with drainage holes for discharging residual oil to the outside; Heating means for heating the bread mold; And And a residual oil collecting unit for collecting residual oil discharged out of the bread box along the drainage hole. The method of claim 2, The bread frame is A bottom plate made of a bread board having the drainage hole formed on one side of the bottom of the baking space, and a casing in which the heating means and the bread board are built in a heat transferable state; An upper frame including a bread plate having a baking space formed on one surface thereof, a casing in which the heating means and the bread plate are built in a heat transferable state, and a handle attached to one side of the casing; And And a hinge coupling portion formed at one side point at which the lower frame and the upper frame contact each other such that the upper frame may be opened within a predetermined angle range with respect to the lower frame. The method according to claim 2 or 3, The bakery Discharge of residual oil, characterized in that the temperature control means for controlling the total amount of electricity applied to the heating means and / or energizing time to control the total amount of heat transferred from the heating means to the bread plate and / or a timer is further installed. This easy baking machine. The method according to claim 2 or 3, The residual oil collecting unit is easy to discharge the residual oil, characterized in that separated from the baker. The upper frame is opened in a predetermined angle range with respect to the lower frame around the hinge coupling portion, the bread frame formed with drainage holes in each of the upper frame and the lower frame; Heating means for heating the bread mold; The upper and the lower surface of the ppangteul to be heated in turn by the said heating means and bread to flip a possibly supporting both ends of the ppangteul flipping member: and And a residual oil collecting unit for collecting residual oil discharged out of the bread box along the drainage hole.