KR20100091562A

KR20100091562A - Form for confectionery and baking purpose forming topping space and confectionery and bread formed by the same

Info

Publication number: KR20100091562A
Application number: KR1020090010810A
Authority: KR
Inventors: 김순; 김진수
Original assignee: 김순; 김진수
Priority date: 2009-02-10
Filing date: 2009-02-10
Publication date: 2010-08-19

Abstract

The present invention relates to a mold for baking confectionery or bread having various lengths and shapes, and more particularly, having an upper mold and a lower mold having a molding groove divided into half in the shape of a cookie or bread to be molded. The forming groove of the upper frame is formed by the protrusions of various forms, the confectionery and baking by the forming groove of the upper mold and the lower mold of the molded state is made, the upper surface of the confectionery and bread by the protrusion By forming the topping space portion, the confectionery or bread formed with topping space portions of various depths and shapes can easily insert various kinds of topping materials and various kinds of toppings, thereby reducing confectionery or baking time. The topping material in the bowl is excellent in appearance because it does not flow down or spills. As the topping material does not flow down or spill, convenient intake is possible, but various topping materials can be selectively inserted into deep places of sweets and breads as needed, so that various tastes and preferences of consumers can be adjusted. The topping material inserted into the cake keeps the taste of both the outer and inner parts of the cookie or bread very effective in maintaining the consistency of the taste.

Description

Form for confectionery baking and molds for confectionery baking to make the topping space part {Form for confectionery and baking purpose forming topping space and confectionery and bread formed by the same}

The present invention relates to a molding mold for baking confectionery or bread having various lengths and shapes, and more particularly, to an upper mold and a lower mold in which the upper mold and the lower mold are formed to face each other. Protruding portions are formed on the inner surface of the mold, and the topping space portions of various lengths and shapes are formed on the upper surface of the confectionery or bread made by the forming mold, thereby forming various kinds of topping materials in the topping space portions. It is to facilitate the confectionery and bakery using the topping material to be accommodated, it is to be able to conveniently consume these sweets and bread.

In general, in the case of confectionery or bread produced by baking in an electric oven or the like, various toppings for visual decoration are made while improving the aesthetics of the confectionery or bread.

The topping material is generally composed of cream, sediment or jam, sausages, vegetables, various sauces, etc. In the case of a long bread or hamburger bread, the topping material is divided between the cut surfaces. It is made by inserting it.

In addition, the pastry is relatively small compared to bread, and is mostly made by applying jam or cream to the upper surface, and the pastry or bread in the form of stick is also made by applying jam or cream to the surface.

However, in the case of a cookie or bread having a topping state as described above, a cumbersome operation is performed to insert or apply a topping material, and in the case of a large or long bread or hamburger, the bread is cut in half and the topping material is interposed therebetween. Not only is it cumbersome, it's a lot less productive,

In the case of small bread or pastry or bread or pastry in the form of sticks, the jam or cream does not flow down or evenly spreads, which damages the appearance, resulting in loss of uniformity of the product. Since there is a state that the bread and pastry have a different taste on the outside and inside, there is a problem in maintaining the consistency of the taste.

Particularly, if necessary, the topping material may be inserted into a cookie or bread through a process of baking the topping material in a confectionary and baking dough, but the cookie or bread in such a state may be There is a problem in that the topping material that can be used due to the nature of cookies and bread baked at a high temperature is limited and cannot satisfy all tastes and tastes of consumers.

In addition, creams, sauces, jams, etc. of various topping materials are formed in a liquid or gel form with active fluidity, so that when applied or applied to a large amount of use or uneven parts, it easily flows down, and thus a desired portion or a desired amount of topping is achieved. Not only will you lose your aesthetic taste, but you will not be able to fully enjoy the taste of the cookies and bakery's requirements.

The present invention improves the above problems, and includes an upper mold and a lower mold having a molding groove divided into half in the shape of a cookie or bread to be molded, and the protrusion of the upper mold has various shapes. By forming the confectionery and bakery by the forming groove of the upper mold and the lower mold of the molded state, and the topping space by the protrusion is formed on the upper surface of the confectionery and bread,

Various types and types of topping materials can be easily inserted into the groove-shaped topping space portion, and when the confectionery or bread is to be ingested in such a state, the topping material does not flow down or spill, and thus convenient consumption is possible. It is an object of the present invention to provide a confectionery baking mold for making the topping space portion of the feature and a confectionery and bread made using the same.

The present invention for achieving the above object is provided with a top frame and a bottom frame having a molding groove portion of the half-divided form in the shape of a cookie or bread to be molded, but forming a protrusion inside the molding groove portion of the upper frame Thus, as the dough inserted into the forming groove portion of the upper mold and the lower mold of the mating state is expanded by heating, it is configured to be formed with the topping space portion of the groove by the protrusion.

The present invention is a confectionery or bread that is molded with topping spaces of various depths and shapes can be easily inserted into a variety of state and type of topping material to shorten the confectionery or baking time, topping material in the topping space It is excellent in appearance because it does not flow down or spills. Even if you want to consume the confectionery or bread with the topping material, the above topping material does not spill or spill. Various topping materials can be selectively inserted to match various tastes and preferences of consumers, and the topping material inserted into the space keeps the taste of both the outer and the inner parts of the bread and cake evenly. It is also very effective in maintaining.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings and the inventor may properly define the concept of the term to describe its invention in the best possible way And should be construed in accordance with the principles and meanings and concepts consistent with the technical idea of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is an exploded perspective view of a mold according to the present invention, Figure 2 is an exploded cross-sectional view of the mold according to the present invention, Figure 3 is a perspective view showing a cross-section of the upper mold of the mold according to the present invention.

Confectionery baking mold according to the present invention, as shown in the figure consists of the upper mold 10 and the lower mold 20 having the molding grooves (11, 21) in the form of a half split along the shape of the cake or bread to be made When the upper mold 10 and the lower mold 20 face each other and are joined to each other, the forming grooves 11 and 21 become a space part in a sealed state similar to the shape of a cookie or bread.

At this time, the forming groove portion 11 of the upper mold 10 to form protrusions 12 of various sizes and shapes, and when the confectionery or bread is made using the molding mold as described above to the protrusion 12 This will result in the formation of grooves of the corresponding size on the surface of the cookie or bread.

Therefore, in the state in which the molding groove 21 is provided with the lower mold 20 in an open state, as shown in FIG. 4, after the dough is put into the molding recess 21 of the lower mold 20, the dough of FIG. As shown in FIG. 6, when the upper mold 10 and the lower mold 20 are combined with each other and then put into the oven, the dough in the mold due to the high temperature of the oven is formed in the molding grooves 11 and 21 as shown in FIG. 6. It has the same shape as that of the expansion and is made.

In addition, when the confectionery or bread having been molded as described above is taken out from the mold, a confectionery or bread molding 30 having a topping space portion 31 having a predetermined depth on the upper surface as shown in FIG. 7 can be obtained. .

At this time, the protrusions 12 formed on the upper frame 10 may be triangular in cross-section or semi-circular as shown in FIG. 8, and in the case of a cake or bread having a relatively large size, the protrusion 12 may have a rectangular shape as shown in FIG. 9. Protrusions 12 may be formed.

In addition, in the forming mold as described above, respectively, by inserting the heat-heating heater rods 13 and 23 into the upper mold 10 and the lower mold 20 as shown in FIG. The mold is raised to a high temperature by heating the heater rods 13 and 23, rather than being put into an oven, so that the dough inside is expanded and molded, and a single upper mold 10 as shown in FIG. 11. If the molding grooves 11 and 21 are continuously arranged with respect to the lower frame 20 and the lower frame 20, a large amount of bread and sweets can be produced at one time.

In particular, in the case of a hamburger bread that is consumed a lot in everyday life can be made by using the upper mold 10 and the lower mold 20 as shown in Figure 12, even in this case the molding groove 11 of the upper mold 10 By forming the protrusions 12 in Fig. 13 as shown in Figure 13 it can be obtained a hamburger bread moldings having a topping space 31 on the upper surface, such that the moldings 30 are arranged to face each other Later, you can make a hamburger by inserting various toppings between them.

The embodiments described in the present specification and the drawings shown in the drawings are only the most preferred embodiments of the present invention and do not represent all of the technical idea of the present invention, and various equivalents and modifications that may be substituted for them are provided. It should be understood that there may be examples.

1 is an exploded perspective view of a molding die according to the present invention

2 is an exploded cross-sectional view of the forming mold according to the present invention.

Figure 3 is a perspective view showing a cross-section of the upper mold of the mold according to the present invention

Figure 4 is a cross-sectional view of the dough is put into the lower mold of the mold according to the present invention

5 is a cross-sectional view of a state in which the molding die according to the present invention to each other

6 is a cross-sectional view of a confectionery baking state inside the molding die according to the present invention.

7 is a perspective view of a bread molding completed by a molding mold according to the present invention

8 is another embodiment of the upper mold of the mold according to the present invention

Figure 9 is another embodiment of the upper mold of the mold according to the present invention

10 is another embodiment of a molding die according to the present invention

11 is another embodiment of a forming mold according to the present invention

12 is another embodiment of a forming mold according to the present invention

FIG. 13 is a perspective view showing the bread in a completed state from the mold according to FIG. 12; FIG.

Explanation of symbols on the main parts of the drawings

10: upper frame 11: molding groove

12: protrusion 13: heater rod

20: lower frame 21: molding groove

23: heater rod

30: molding 31: topping space

Claims

The upper mold 10 and the lower mold 20 having the molding grooves (11, 21) in the form of a split in half in the shape of a cookie or bread to be molded, wherein the molding groove 11 of the upper mold (10) The protrusion 12 is formed on the inner side, and the protrusion 12 is expanded as the dough inserted into the molding grooves 11 and 21 of the upper mold 10 and the lower mold 20 in a molded state is expanded by heating. Molding for confectionery bakery mold to form the space for the topping, characterized in that it is configured to be molded with the topping space portion of the groove by.

The method of claim 1,

The protrusion 12 is a confectionery baking mold for forming a space for topping, characterized in that the cross-sectional shape consisting of a triangular or semi-circle or square or rhombus.

The method of claim 1,

Confectionery baking mold for forming a space for the topping, characterized in that the upper mold 10 and the lower mold 20 is formed by inserting the heat-heating heater rod (13) (23).

The method of claim 1,

The forming grooves 11 and 21 of the upper frame 10 and the lower frame 20 are formed by successively arranging the single upper frame 10 and the lower frame 20 so as to face each other. Mold for baking confectionery to allow the space for topping to be molded.

The upper mold 10 and the lower mold 20 having the molding grooves (11, 21) in the form of a split in half in the shape of a cookie or bread to be molded, wherein the molding groove 11 of the upper mold (10) The protrusion 12 is formed on the inner side, and the protrusion 12 is expanded as the dough inserted into the molding grooves 11 and 21 of the upper mold 10 and the lower mold 20 in a molded state is expanded by heating. Confectionery made by using a molding mold for baking bakery to make the space for the topping molded, characterized in that the confectionery molding 30 having a topping space portion 31 of the groove shape by the completion.

The upper mold 10 and the lower mold 20 having the molding grooves (11, 21) in the form of a split in half in the shape of a cookie or bread to be molded, wherein the molding groove 11 of the upper mold (10) The protrusion 12 is formed on the inner side, and the protrusion 12 is expanded as the dough inserted into the molding grooves 11 and 21 of the upper mold 10 and the lower mold 20 in a molded state is expanded by heating. Bread made by using a mold for baking bakery to make the topping space portion is characterized in that the bread molding 30 having a topping space portion 31 of the groove shape by the completion.