KR20100091562A - Form for confectionery and baking purpose forming topping space and confectionery and bread formed by the same - Google Patents
Form for confectionery and baking purpose forming topping space and confectionery and bread formed by the same Download PDFInfo
- Publication number
- KR20100091562A KR20100091562A KR1020090010810A KR20090010810A KR20100091562A KR 20100091562 A KR20100091562 A KR 20100091562A KR 1020090010810 A KR1020090010810 A KR 1020090010810A KR 20090010810 A KR20090010810 A KR 20090010810A KR 20100091562 A KR20100091562 A KR 20100091562A
- Authority
- KR
- South Korea
- Prior art keywords
- mold
- confectionery
- topping
- bread
- molding
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
- A21B3/13—Baking-tins; Baking forms
- A21B3/132—Assemblies of several baking-tins or forms
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
- A21D13/14—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with fillings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
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
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
At this time, the forming
Therefore, in the state in which the
In addition, when the confectionery or bread having been molded as described above is taken out from the mold, a confectionery or
At this time, the
In addition, in the forming mold as described above, respectively, by inserting the heat-
In particular, in the case of a hamburger bread that is consumed a lot in everyday life can be made by using the
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 (6)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020090010810A KR20100091562A (en) | 2009-02-10 | 2009-02-10 | Form for confectionery and baking purpose forming topping space and confectionery and bread formed by the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020090010810A KR20100091562A (en) | 2009-02-10 | 2009-02-10 | Form for confectionery and baking purpose forming topping space and confectionery and bread formed by the same |
Publications (1)
Publication Number | Publication Date |
---|---|
KR20100091562A true KR20100091562A (en) | 2010-08-19 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020090010810A KR20100091562A (en) | 2009-02-10 | 2009-02-10 | Form for confectionery and baking purpose forming topping space and confectionery and bread formed by the same |
Country Status (1)
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KR (1) | KR20100091562A (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101218016B1 (en) * | 2012-10-22 | 2013-01-02 | 정찬웅 | Apparatus for forming cookie dough |
KR101257021B1 (en) * | 2011-06-27 | 2013-04-22 | 정설희 | a automatic manufacturing machine for walnet cake |
KR101415710B1 (en) * | 2013-06-25 | 2014-07-04 | 우경수 | Small sized oven |
KR102321677B1 (en) * | 2021-05-06 | 2021-11-04 | 농업회사법인 라이스푸드 주식회사 | Manufacturing Method of Nurungji with Red Ginseng Ingredients Added |
KR20210150007A (en) * | 2020-06-03 | 2021-12-10 | 채형원 | Macaron cell alignment plate and method for manufacturing macaron automation using the same |
KR102348534B1 (en) * | 2021-06-02 | 2022-01-07 | 조무중 | Waffle manufacturing device and waffle manufactured by the same that |
-
2009
- 2009-02-10 KR KR1020090010810A patent/KR20100091562A/en active IP Right Grant
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101257021B1 (en) * | 2011-06-27 | 2013-04-22 | 정설희 | a automatic manufacturing machine for walnet cake |
KR101218016B1 (en) * | 2012-10-22 | 2013-01-02 | 정찬웅 | Apparatus for forming cookie dough |
KR101415710B1 (en) * | 2013-06-25 | 2014-07-04 | 우경수 | Small sized oven |
KR20210150007A (en) * | 2020-06-03 | 2021-12-10 | 채형원 | Macaron cell alignment plate and method for manufacturing macaron automation using the same |
KR102321677B1 (en) * | 2021-05-06 | 2021-11-04 | 농업회사법인 라이스푸드 주식회사 | Manufacturing Method of Nurungji with Red Ginseng Ingredients Added |
KR102348534B1 (en) * | 2021-06-02 | 2022-01-07 | 조무중 | Waffle manufacturing device and waffle manufactured by the same that |
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